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Entropy-information Perspective to Radiogenic Heat Distribution in Continental Crust : Volume 20, Issue 3 (26/06/2013)

By Singh, R. N.

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Book Id: WPLBN0003989396
Format Type: PDF Article :
File Size: Pages 6
Reproduction Date: 2015

Title: Entropy-information Perspective to Radiogenic Heat Distribution in Continental Crust : Volume 20, Issue 3 (26/06/2013)  
Author: Singh, R. N.
Volume: Vol. 20, Issue 3
Language: English
Subject: Science, Nonlinear, Processes
Collections: Periodicals: Journal and Magazine Collection, Copernicus GmbH
Publication Date:
Publisher: Copernicus Gmbh, Göttingen, Germany
Member Page: Copernicus Publications


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Manglik, A., & Singh, R. N. (2013). Entropy-information Perspective to Radiogenic Heat Distribution in Continental Crust : Volume 20, Issue 3 (26/06/2013). Retrieved from

Description: CSIR-National Geophysical Research Institute, Uppal Road, Hyderabad 500007, India. Depth distribution of radiogenic heat sources in continental crust is an important parameter that controls its thermal structure as well as the mantle heat flow at the base of continental lithosphere. Various models for the depth distribution of radiogenic heat sources have been proposed. Starting from constant and exponential models based on linear heat flow–heat generation relationship the present-day layered models integrate crustal structure and laboratory measurements of radiogenic heat sources in various exposed rocks representing crustal composition. In the present work, an extended entropy theory formalism is used for estimation of radiogenic heat sources distribution in continental crust based on principle of maximum entropy (POME). The extended entropy principle yields a constant heat generation model if only a constraint given by total radiogenic heat in the crust is used and an exponential form of radiogenic heat sources distribution if an additional constraint in the form of a second moment is used in the minimization of entropy.

Entropy-information perspective to radiogenic heat distribution in continental crust

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