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Through the eddy activity of the Lofoten Basin and the persistence of the Lofoten Vortex, the residence time of the warm water is lengthened, leading to additional cooling of the AW before it reaches the Arctic Ocean. [4] Due to heat loss, the temperature decreases and the light-to-dense water transformation takes place.
The temperature in the sea has been recorded since 1935. At 1 metre (3 feet 3 inches) depth in the sea near Skrova, water temperatures vary from a low of 3 °C (37 °F) in March to 14 °C (57 °F) in August, some years peaking above 17 °C (63 °F). November is around 7–8 °C (45–46 °F).
Adult pigs under natural or free-range conditions can often be seen to wallow when air temperature exceeds 20 °C. Mud is the preferred substrate; after wallowing, the wet mud provides a cooling, and probably protecting, layer on the body. When pigs enter a wallow, they normally dig and root in the mud before entering with the fore-body first.
This Wikipedia page provides a comprehensive list of boiling and freezing points for various solvents.
The result is winter temperatures that are lower than anywhere else in the Arctic, with average January temperatures of −45 to −30 °C (−49 to −22 °F), depending on location and on which data set is viewed. Minimum temperatures in winter over the higher parts of the ice sheet can drop below −60 °C (−76 °F)(CIA, 1978).
The warm North Atlantic Current ensures relatively stable and high water temperatures, so that unlike the Arctic seas, the Norwegian Sea is ice-free throughout the year. Recent research has concluded that the large volume of water in the Norwegian Sea with its large heat absorption capacity is more important as a source of Norway's mild winters ...
In 2023, Norway achieved a notable 4.7% reduction in emissions, decreasing from 48.9 million metric tons of CO 2 equivalent in the previous year to 46.6 million tons. This progress is part of a continuing trend, with the peak emissions since 1990 recorded in 2007 at 56.5 million tonnes.
Data in the table above is given for water–steam equilibria at various temperatures over the entire temperature range at which liquid water can exist. Pressure of the equilibrium is given in the second column in kPa. The third column is the heat content of each gram of the liquid phase relative to water at 0 °C.