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Salt fingering was first described mathematically by Professor Melvin Stern [2] of Florida State University in 1960 and important field measurements of the process have been made by Raymond Schmitt [3] of the Woods Hole Oceanographic Institution and Mike Gregg [4] and Eric Kunze of the University of Washington, Seattle. [5] A particularly ...
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 ...
Bridget Jones Nelson (née Jones; born September 24, 1964), also credited as simply Bridget Jones or Bridget Nelson, is an American screenwriter and actor for Mystery Science Theater 3000. She worked as a contributing writer for the show before becoming a full-time writer in season 4.
Organisms (mostly bacteria) that can live in very salty conditions are classified as extremophiles, or halophiles specifically. An organism that can withstand a wide range of salinities is euryhaline. Salts are expensive to remove from water, and salt content is an important factor in water use, factoring into potability and suitability for ...
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.
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Deep ocean water (DOW) is the name for cold, salty water found in the deep sea, starting at 200 m (660 ft) below the surface of Earth's oceans. Ocean water differs in temperature and salinity. Warm surface water is generally saltier than the cooler deep or polar waters; [1] in polar regions, the upper layers of ocean water are cold and fresh. [2]
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 +