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

Tailleux, Rémi

doi:https://doi.org/10.5194/os-17-203-2021

Articles | Volume 17, issue 1

https://doi.org/10.5194/os-17-203-2021

© Author(s) 2021. This work is distributed under
the Creative Commons Attribution 4.0 License.

https://doi.org/10.5194/os-17-203-2021

© Author(s) 2021. This work is distributed under
the Creative Commons Attribution 4.0 License.

Articles | Volume 17, issue 1

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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Final revised paper (published on 28 Jan 2021)
Preprint (discussion started on 20 May 2020)

Interactive discussion

Status: closed

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

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- Supplement

RC1: 'Review of manuscript by Tailleux "Spiciness theory revisited, with new views on neutral density, orthogonality and passiveness"', Anonymous Referee #1, 16 Jun 2020
- AC1: 'Reply to Referee 1', Remi Tailleux, 11 Aug 2020
RC2: 'Review of "Spiciness theory revisited, with new views on neutral density, orthogonality and passiveness"', Anonymous Referee #2, 21 Jun 2020
- AC2: 'Response to Referee 2', Remi Tailleux, 11 Aug 2020
RC3: 'Review of os-2020-39', Jan Zika, 04 Jul 2020
- AC3: 'Response to Referee 3 (Dr Zika)', Remi Tailleux, 11 Aug 2020

Peer-review completion

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

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

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.