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Doug Peltz, popularly known as Mystery Doug, is an American science communicator and entrepreneur based in San Francisco. He is best known as the co-founder of the popular science curriculum Mystery Science, a science program used in 50% of U.S. elementary schools and recently acquired by Discovery Education . [ 2 ]
Using the observed temperatures and salinities, in the modern ocean, is about 10 whilst at the LGM it is estimated to have been closer to 25. The modern thermohaline circulation is thus more controlled by density contrasts due to thermal differences, whereas during the LGM the oceans were more than twice as sensitive to differences in salinity ...
Seawater, or sea water, is water from a sea or ocean.On average, seawater in the world's oceans has a salinity of about 3.5% (35 g/L, 35 ppt, 600 mM). This means that every kilogram (roughly one liter by volume) of seawater has approximately 35 grams (1.2 oz) of dissolved salts (predominantly sodium (Na +
Could secrets of the galaxy be found at the bottom of the ocean? Researchers at Australian National University seem to think so. They are studying these teeny-tiny particles of sediment that they ...
In the open ocean, the thermocline is characterized by a negative sound speed gradient, making the thermocline important in submarine warfare because it can reflect active sonar and other acoustic signals.
The AOL.com video experience serves up the best video content from AOL and around the web, curating informative and entertaining snackable videos.
Mystery Science Theater 3000 (MST3K) is an American television comedy series created by Joel Hodgson and originally produced by Best Brains, Inc. The show premiered on KTMA (now WUCW) in Minneapolis, Minnesota, on November 24, 1988.
Brine rejection is a process that occurs when salty water freezes. The salts do not fit in the crystal structure of water ice, so the salt is expelled. Since the oceans are salty, this process is important in nature. Salt rejected by the forming sea ice drains into the surrounding seawater, creating saltier, denser brine.