Abstract
Research Article| December 01, 1937 General Features and Glacial Geology of Mauna Kea, Hawaii HERBERT E. GREGORY; HERBERT E. GREGORY Search for other works by this author on: GSW Google Scholar CHESTER K. WENTWORTH CHESTER K. WENTWORTH Search for other works by this author on: GSW Google Scholar GSA Bulletin (1937) 48 (12): 1719–1742. https://doi.org/10.1130/GSAB-48-1719 Article history received: 04 Aug 1937 first online: 02 Mar 2017 Cite View This Citation Add to Citation Manager Share Icon Share Twitter LinkedIn Tools Icon Tools Get Permissions Search Site Citation HERBERT E. GREGORY, CHESTER K. WENTWORTH; General Features and Glacial Geology of Mauna Kea, Hawaii. GSA Bulletin 1937;; 48 (12): 1719–1742. doi: https://doi.org/10.1130/GSAB-48-1719 Download citation file: Ris (Zotero) Refmanager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentBy SocietyGSA Bulletin Search Advanced Search Abstract INTRODUCTIONThe four volcanic masses whose coalescing bases form the island of Hawaii are substantially alike in petrographie composition; all of them bear cinder cones on their flanks, and lava flows from all of them have extended far into the sea, and also inland to join their neighbors. As regards their topographic expression, they form two groups. Mauna Loa and Hualalai have remarkably flat, smooth profiles and summit craters; Mauna Kea and Kohala are rugged masses sharply incised by canyons and have no topographic feature to indicate the major source of the materials of which they are constructed. The two giant domes, Mauna Loa and Mauna Kea, reveal these differences clearly.The profile of Mauna Loa extends from the coast as an almost unbroken curve with a gradient averaging about 600 feet to the mile nearly to the rim of the active crater, Mokuaweoweo, at an altitude of 13,680 feet.1 . . . This content is PDF only. Please click on the PDF icon to access. First Page Preview Close Modal You do not have access to this content, please speak to your institutional administrator if you feel you should have access.
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