Articles | Volume 17, issue 1
Ocean Sci., 17, 203–219, 2021
https://doi.org/10.5194/os-17-203-2021
Ocean Sci., 17, 203–219, 2021
https://doi.org/10.5194/os-17-203-2021

Research article 28 Jan 2021

Research article | 28 Jan 2021

Spiciness theory revisited, with new views on neutral density, orthogonality, and passiveness

Rémi Tailleux

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AR by Remi Tailleux on behalf of the Authors (08 Dec 2020)  Author's response    Manuscript
ED: Publish subject to technical corrections (09 Dec 2020) by Ilker Fer
AR by Remi Tailleux on behalf of the Authors (10 Dec 2020)  Author's response    Manuscript
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Short summary
Because the density of seawater depends on both temperature (T) and salinity (S), it is possible for seawater samples of the same density to have widely different T and S characteristics ranging from hot and salt (spicy) to fresh and cold (minty). For several decades, oceanographers have been debating how to best construct a variable for quantifying the spiciness of seawater. This work discusses the relative merits and drawbacks of existing approaches and proposes a new way forward.