The forces of weather on the surface of the Earth can change the minerals that make up rocks. When mechanical weathering processes destroy old rocks, softer silicate minerals such as olivine and plagioclase may dissolve away, leaving behind harder minerals, such as quartz. In chemical weathering, the atoms react with oxygen or water in the environment. (Think of iron exposed for several months to the water and air outdoors. The iron rusts, and rusting is a kind of chemical weathering.) In the presence of water, some minerals transform into more hydrous minerals. Other minerals, such as calcite (calcium carbonate), dissolve completely in water over time. Some silicate minerals, such as quartz and garnet, are more resistant to weathering than other silicates, such as feldspar and mica.

One clue to a mineral's identity is the way a sample breaks off a larger piece of mineral. If the mineral breaks to form fairly flat and smooth surfaces - planes of weakness in the crystal structure - geologists call it "cleavage." Mica and graphite have excellent cleavage because their atoms have strong bonds with each other within crystal planes, but only weak bonds between the planes. In other minerals, the atomic bonds have approximately the same strength in all directions, so they do not break into flat pieces when struck by a hammer. Scientists call this "fracture," and they use several adjectives to describe it. A "conchoidal" fracture has smooth, curved surfaces, while a "hackly" fracture is jagged, with sharp edges. Fracture may also be fibrous, splintery, or irregular.

Have you eaten any minerals lately? Almost certainly! Halite is the formal name of the mineral we use as table salt. Humans use salt not just to season food, but also to cure (preserve) meats. Clay minerals, part of the silicate group, serve as mild abrasives in toothpaste, while the fluoride comes from the mineral fluorite. Finely ground silicon dioxide is an anti-caking agent in many powdered foods such as gravy mixes and non-dairy coffee "creamer." The mineral trona is the primary source of sodium carbonate, which helps baked goods rise and gives toothpaste that foamy feeling in your mouth. Calcium sulfate from the mineral gypsum coagulates (or solidifies) tofu, a soybean-based food. Many of the plants we eat depend on mineral-based fertilizers for robust growth.