This study investigated the effects of salt fingering on particle and solute distribution in the Tyrrhenian Sea. Density interfaces associated with thermohaline staircases slow the settling of suspended particles and promote aggregation. This affects the particle size distribution and creates nutrient and oxygen gradients, affecting microbial activity and nutrient cycling. The research highlights the potential role of salt fingers in deep ocean biogeochemical processes.

Autonomous platforms in the Amundsen Sea have allowed for detection of isolated water masses that are colder, saltier and denser than overlying water. They are also associated with a higher dissolved inorganic carbon concentration and lower pH. The water masses, referred to as lenses, could have implications for the transfer of heat and storage of carbon in the region. We hypothesise that they form in surrounding areas that experience intense cooling and sea ice formation in autumn/winter.