Diamonds and Chocolat - Why & How

chocolate and diamonds

The Diamond

They make diamonds of carbon, so they form as carbon atoms under a high temperature and pressure; they bond together to start growing crystals. … That’s why a diamond is such a hard material because you have each carbon atom participating in four of these very strong covalent bonds that form between carbon atoms. Lab-grown diamonds take approximately 6 to 10 weeks to develop in a laboratory. Diamonds close enough to earth’s surface to be mined today, formed in nature between 1 billion to 3.3 billion years ago. Due to the immense pressure that is present in this part of the earth, as well as the extreme temperatures, a diamond gradually forms. The entire process takes between 1 billion and 3.3 billion years, which is approximately 25% to 75% of our earth’s age. 

 

Diamonds are found at a depth of approx. 150-200km below the surface of the Earth. Here, temperatures average 900 to 1,300 degrees Celsius and at a pressure of 45 to 60 kilobars (which is around 50,000 times that of atmospheric pressure at the Earth’s surface). Under these conditions, molten lamproite and kimberlite (commonly known as magma) also formed within the Earth’s upper mantle and expand at a rapid rate. This expansion causes the magma to erupt, forcing it to the Earth’s surface and taking along with it diamond-bearing rocks. Moving at an incredible speed, the magma takes the path with the least resistance, forming a ‘pipe’ to the surface.

 

As it cools the magma hardens to form Kimberlite and settles in vertical structures known as kimberlite pipes. These kimberlite pipes are the most significant source of diamonds, yet they estimate that only 1 in every 200 kimberlite pipes contain gem-quality diamonds. The name ‘Kimberlite’ derived from the South African town of Kimberley where the first diamonds found in this type of rock.

Mystery of Chocolat

Where does chocolate come from? They make chocolate from cocoa beans, the dried and fermented seeds of the cacao tree (Theobroma cacao), a small, 4–8 m tall (15–26 ft tall) evergreen tree native to the deep tropical region of the Americas. Anthropologists have found evidence that chocolate produced by pre-Olmec cultures living in present-day Mexico as early as 1900 B.C. The ancient Mesoamericanas first cultivated cacao plants found in the tropical rainforests of Central America. Chocolate is indeed a vegetable according to the Wiki. Some also argue that it is a fruit, however, regardless of your stance, it is in fact good for you. Chocolate is a product of the cacao bean which grows in pod-like fruits on tropical cacao trees. 

 

There are three main types of chocolate — white chocolate, milk chocolate, and dark chocolate. Everyone has their favorite go-to flavor. Chocolate consumption may help prevent formation of artery plaques and improve blood flow. Chocolate may also have anti-cancer benefits because the flavonoids in chocolate may help reduce cell damage that can spur tumor growth.

 

Here are 6 flavor varieties.

  1. White Chocolate.
  2. Milk Chocolate.
  3. Dark Chocolate. 
  4. Bittersweet Chocolate. 
  5. Cocoa Powder.
  6. Ruby Chocolate.

7 Proven Health Benefits of Dark Chocolate

  1. Very nutritious. 
  2. Powerful source of antioxidants.
  3. May improve blood flow and lower blood pressure.
  4. Raises HDL and protects LDL from oxidation. 
  5. May reduce heart disease risk.
  6. May protect your skin from the sun. 
  7. Could improve brain function
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