Modelling study of transformations of the exchange flows along the Strait of Gibraltar

Sanchez-Roman, Antonio; Jorda, Gabriel; Sannino, Gianmaria; Gomis, Damia

doi:https://doi.org/10.5194/os-14-1547-2018

Articles | Volume 14, issue 6

https://doi.org/10.5194/os-14-1547-2018

© Author(s) 2018. This work is distributed under
the Creative Commons Attribution 4.0 License.

https://doi.org/10.5194/os-14-1547-2018

© Author(s) 2018. This work is distributed under
the Creative Commons Attribution 4.0 License.

Articles | Volume 14, issue 6

Research article

|

18 Dec 2018

Research article |

| 18 Dec 2018

Modelling study of transformations of the exchange flows along the Strait of Gibraltar

Antonio Sanchez-Roman, Gabriel Jorda, Gianmaria Sannino, and Damia Gomis

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Final revised paper (published on 18 Dec 2018)
Preprint (discussion started on 04 Jun 2018)

Interactive discussion

Status: closed

AC: Author comment | RC: Referee comment | SC: Short comment | EC: Editor comment

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- Supplement

RC1: 'Detailed numerical analysis of the exchange flows in the Strait of Gibraltar', Anonymous Referee #1, 08 Aug 2018
- AC1: 'reply to RC1', Antonio Sánchez Román, 30 Oct 2018
RC2: 'Review of the Research Article os-2018-57', Anonymous Referee #2, 03 Oct 2018
- AC2: 'reply to RC2', Antonio Sánchez Román, 30 Oct 2018

Peer-review completion

AR: Author's response | RR: Referee report | ED: Editor decision

AR by Antonio Sánchez Román on behalf of the Authors (30 Oct 2018) Author's response

ED: Publish as is (21 Nov 2018) by Eric J.M. Delhez

AR by Antonio Sánchez Román on behalf of the Authors (28 Nov 2018)

Short summary

We explore the vertical transfers of heat, salt and mass between the inflowing and outflowing layers at the Strait of Gibraltar by using a 3-D model with very high spatial resolution that allows for a realistic representation of the exchange. Results show a significant transformation of the water mass properties along their path through the strait, mainly induced by the recirculation of water between layers, while mixing seems to have little influence on the heat and salt exchanged.