sw.spice {oce}R Documentation

Seawater spiciness

Description

Compute seawater "spice" (a variable orthogonal to density in TS space)

Usage

  spice <- sw.spice(S, t, p);

Arguments

S in-situ salinity [PSU]
t in-situ temperature [degC]
p in-situ pressure [dbar]

Details

Roughly speaking, seawater with a high spiciness is relatively warm and salty compared with less spicy water. Another interpretation is that spice is a variable measuring distance orthogonal to isopycnal lines on TS diagrams (if the diagrams are scaled to make the isopycnals run at 45 degres). The definition used here is that of Pierre Flament. (Other formulations exist.) Note that pressure is ignored in the definition. Spiceness is sometimes denoted pi(S,t,p).

Value

Spice [kg/m^3].

Author(s)

Dan Kelley Dan.Kelley@Dal.Ca

References

P. Flament, 2002. A state variable for characterizing water masses and their diffusive stability: spiciness. Progr. Oceanog., 54, 493-501.

See Also

N/A.

Examples

 spice <- sw.spice(35, 10, 0) # 1.1 by eye, from Flament's fig2

[Package oce version 0.1.67 Index]