sw.spice {oce} | R Documentation |
Compute seawater "spice" (a variable orthogonal to density in TS space)
sw.spice(S, t=NULL, p=NULL)
S |
either salinity [PSU] (in which case t and p
must be provided) or a ctd object (in which case
S , t and p are determined from the object, and
must not be provided in the argument list). |
t |
in-situ temperature [degC] |
p |
pressure [dbar] |
If the first argument is a ctd
object, then salinity,
temperature and pressure values are extracted from it, and used for
the calculation.
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).
Spice [kg/m^3].
Dan Kelley
P. Flament, 2002. A state variable for characterizing water masses and their diffusive stability: spiciness. Progr. Oceanog., 54, 493-501.
spice <- sw.spice(35, 10, 0) # 1.1 by eye, from Flament's fig2