T225 Evaporite Karst in the Greater Permian Evaporite Basin of Texas, New Mexico, Oklahoma, Kansas, and Colorado
Tuesday, 24 September 2019
1:30 PM - 5:30 PM
Room 224B, North Building
KARST IN PERMIAN EVAPORITES AT RED BLUFF DAM ON THE PECOS RIVER IN LOVING AND REEVES COUNTIES, TEXAS
Paper number: T225-11
Program: Technical Sessions
Time: 4:00 PM – 4:15 PM
Authors
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Kenneth S. JohnsonOklahoma Geological Survey (Emeritus), Norman, OK
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John CharltonDenver, CO
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Cris ParkerAustin, TX
Abstract
Rocks in the Rustler and overlying Dewey Lake (shale) Formations at Red Bluff are largely brecciated, mainly due to dissolution of salt and gypsum within the Rustler Formation and in the underlying Permian Salado and Castile Formations. The high solubility of these evaporites enables karst features, such as dissolution channels, cavities, sinkholes, breccias, and collapse structures, to form readily in gypsum and salt, and this can result in slow subsidence or sudden collapse of overlying strata.
Collapse breccia is exposed in the Rustler and Dewey Lake Formations in the dam and spillway area, as well as beneath parts of the dam itself. As seepage from the reservoir flows in and around the breccia, it can further dissolve the gypsum and dolomite blocks to enhance karst features that allow even more circulation of ground water. In general, gypsum karst is an important factor in any dam’s ability (or inability) to hold water, because dams built upon gypsum karst generally experience at least some loss of reservoir water.
The loss of water from the reservoir is mainly due to the following: 1) dissolution of salt and/or gypsum beds in the Rustler, Salado, and Castile Formations; 2) collapse and chaotic disruption of gypsum and dolomite units in the Rustler Formation; 3) development of karst features within the gypsum and dolomite units and collapsed blocks of the Rustler Formation; and 4) probable seepage through Quaternary sands and gravels, chiefly beneath the northeast side of the dam.
Geological Society of America Abstracts with Programs. Vol. 51, No. 5
doi: 10.1130/abs/2019AM-339702
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