Ocean Science
Ocean Science
OS
Articles | Volume 17, issue 1
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

Viewed

Total article views: 2,890 (including HTML, PDF, and XML)
HTML PDF XML Total BibTeX EndNote
2,061 733 96 2,890 88 89
  • HTML: 2,061
  • PDF: 733
  • XML: 96
  • Total: 2,890
  • BibTeX: 88
  • EndNote: 89
Views and downloads (calculated since 20 May 2020)
Cumulative views and downloads (calculated since 20 May 2020)

Viewed (geographical distribution)

Total article views: 2,890 (including HTML, PDF, and XML) Thereof 2,626 with geography defined and 264 with unknown origin.
Country # Views %
  • 1
1
 
 
 
 

Cited

Latest update: 20 Nov 2024
Download
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.
Read more