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New 'Gems and Gemology' features 'chocolate pearls'

January 29, 2007

Carlsbad, Calif.—The effect of graining on diamond-clarity grading and the identification of a type of treated "chocolate pearls" are among the subjects featured in the Gemological Institute of America's (GIA) Winter 2006 edition of Gems and Gemology.

The lead story, "The Impact of Internal Whitish and Reflective Graining on the Clarity Grading of D-to-Z Color Diamonds at the GIA Laboratory," was co-written by John M. King, technical director at the lab. Such graining can be significant because it may be the only internal feature present in large high-color diamonds. The article reviews the types and known causes of such graining and describes the methodology used by GIA graders to determine its impact on clarity.

"The elusive nature of whitish and reflective graining in diamonds has led to confusion in the trade about how these characteristics affect clarity grades," Gems and Gemology Editor in Chief Alice S. Keller said in a statement.

The issue also features an article on treated "chocolate pearls" from the Ballerina Pearl Co. Led by Dr. Wuyi Wang, a team from the GIA lab set out to learn more about the origin of the treated color and to determine how the pearls can be identified. The authors conclude that the pearls are subjected to a bleaching process and can be identified because of their unusual coloration, characteristic fluorescence, spectroscopic features and trace-element composition.

Also in the new issue are two articles on little-known gem materials and the annual index of articles from 2006.

To order the Winter 2006 issue or to subscribe, visit GIA.edu.
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