Let's see — a negative SAM --(http://curriculum.pmartineau.webfactional.com/monitoring-southern-hemisphere-stratospheric-vortex-fluctuations-and-tropospheric-coupling/)-- pushes cold water along the Peruvian Current to the Nino1 +2 zone dissipating
the warm surface mixed layer and allowing cold subsurface upwelling.
Not exact matches
1) Sift the flour into a
mixing bowl 2) Add the salt to the flour,
mixing together 3) Add the olive oil,
mixing as you add to ensure the flour envelopes the oil 4) Add
warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat
surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving
All the luxurious flavors of wild mushrooms sautéed in cream and good buttered toast are combined for these single - serving puddings, each the perfect
mix of crisp, golden
surface and
warm, melting interior.
3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca flour, salt, 1/3 cup coconut flour in a medium - sized bowl 5) Pour in oil and
warm water and stir well (mixture will be slightly dry) 6) Add in the whisked egg and continue
mixing until well combined (mixture will be quite liquid and sticky) 7) Add in 2 — 3 tablespoons of coconut flour (one tablespoon each time) until the mixture is a soft but somewhat sticky dough 8) Coat your hands with tapioca flour, then using your hands, turn the dough out onto a tapioca - flour sprinkled flat
surface and gently knead it until it forms a ball that does not stick to your hands.
1)
Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (option
Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and
mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (option
mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured
surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6)
Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (option
Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve
warm, with a side of whipped cream or ice cream (optional)
They identified wind patterns that
mixed the
warmer surface and colder deep waters to cool the ocean's
surface and reduce the intensity of the storm.
Driven by stronger winds resulting from climate change, ocean waters in the Southern Ocean are
mixing more powerfully, so that relatively
warm deep water rises to the
surface and eats away at the underside of the ice.
Chan says that lighter
warm water creates a cap over the colder depths, making it less likely that deeper waters — where everything from «plankton to whale poop» sucks up oxygen — will rise to
mix with the oxygenated
surface.
The Michigan Tech chamber works differently due to cloud
mixing between a hot and cold
surface, the same process that forms clouds or fog over a lake on fall days when the water temperature is
warmer than the air temperature.
Surface waters become
warm enough (in spring) or cool enough (in autumn) to reach 4 ° Celsius, the temperature at which these waters become dense and sink toward the lake's bottom,
mixing the waters.
The Michigan Tech chamber creates clouds through cloud
mixing between a hot and cold
surface — the same process that forms fog over Portage Lake on fall days when the water temperature is
warmer than the air temperature.
«Just like wind turbines, these fans generate turbulence and
mixing, producing a
warming near the
surface at night.»
The only hope for life as we know it, and it's an exceedingly slim one, is that water
mixed with ammonia may get
warm enough deep below the
surface to liquefy.
Since the
surface is a few tenths of a degree cooler than the water below, when a wave breaks, the
warmer water beneath (orange and red)
mixes with the cooler water above (blue and violet).
The hypothesis relates to an important component in tornado formation: the
mixing of
warm air on the
surface and cold air in the upper atmosphere.
In addition, the cold temperatures and the way air is
mixed close to the
surface at the poles mean that the
surface has to
warm more to radiate additional heat back to space.
Invasive species are entering the region with or without shipping, says Ted Scambos of the National Snow and Ice Data Center in Colorado;
warming of the Arctic Ocean's
surface temperatures has already increased
mixing with foreign waters and all the microbes they contain.
The
warmer surface layer floats on top, preventing oxygen from
mixing down to the bottom.
They
mix warm equatorial
surface water into greater depths, and help bring cooler waters to the
surface.
Organisms that have evolved in environments that have little if any change in environmental conditions, for example, may not be able to adapt well if currents increasingly
mix warm surface waters down to the seafloor.
The research published in Nature Communications found that in the past, when ocean temperatures around Antarctica became more layered - with a
warm layer of water below a cold
surface layer - ice sheets and glaciers melted much faster than when the cool and
warm layers
mixed more easily.
The penetration of LWIR into water is immaterial, as by
warming the
surface, one also
warms whatever water the
surface layer then
mixes with.
The
warming of the oceans by sunlight, makes the daytime
surface waters more bouyant than the cooler waters below and this leads to stratification - a situation where the
warmer water floats atop cooler waters underneath, and is less inclined to
mix.
ENSO events, for example, can
warm or cool ocean
surface temperatures through exchange of heat between the
surface and the reservoir stored beneath the oceanic
mixed layer, and by changing the distribution and extent of cloud cover (which influences the radiative balance in the lower atmosphere).
Oats have anti-oxidant and anti-inflammatory compounds such as avenanthramides (a polyphenol) and vitamin E. Oat powder
mixed with
warm water turns oats into a colloidal mixture that deposits onto the skin's
surface to create a protective barrier to soothe the skin.
The oil floats to the
surface and is skimmed of the top.The meat is also shredded,
mixed with
warm water and squeezed in a cloth to yield the white coconut milk.This milk is used in soups, and is poured over seafood dishes.
Initial reactions to Minimalist sculpture were
mixed, with some regarding the style as cold, detached and anonymous, but over time many critics
warmed to the sculptures» sensuous
surfaces, ethereal atmospheres and delicate, subtle patterns.
ENSO events, for example, can
warm or cool ocean
surface temperatures through exchange of heat between the
surface and the reservoir stored beneath the oceanic
mixed layer, and by changing the distribution and extent of cloud cover (which influences the radiative balance in the lower atmosphere).
However, there is little change in the force needed to mechanically
mix the
warm waters toward the
surface, against the stronger stratification.
The problem here is that estimates of changes in sea
surface temperature and the depth of the
warm mixed layer might be very unreliable, since the general behavior of the Atlantic circulation is only now being directly observed — and the most recent findings are that flow rates vary over a whole order of magnitude:
We find that while the
surface stratification strengthens with the increasing runoff, the
surface mixed layer thins and
warmer water is found closer to the
surface.
This is because even the cooled
surface waters that are
mixed down are still much
warmer than the thermocline waters.
SAT in zones of deep ocean
mixed layers is expected to
warm more slowly than average, precisely because the energy is
warming the deeper ocean layers instead of the
surface.
IF cool deep sea water were
mixed relentlessly with
surface water by some engineering method --(e.g. lots of wave operated pumps and 800m pipes) could that enouromous cool reservoir of water a) mitigate the thermal expansion of the oceans because of the differential in thermal expansion of cold and
warm water, and b) cool the atmosphere enough to reduce the other wise expected effects of global
warming?
The ocean's
surface begins to
warm, but before it can heat up much, the
surface water is
mixed down and replaced by colder water from below.
[Response: Tropical
surface waters remain in pretty close equilibrium with the atmosphere, because they don't
mix with deeper waters, because they're
warm and buoyant.
Hurricanes stirr up the sea (
mixing or Ekman pumping), and if there is a thin
warm surface layer, colder water underneath will be brought up, and hence give rise to lower
surface temperatures (SST).
The
mixed layer of the ocean is
mixed (pretty much by definition) thus the net fluxes at the
surface (latent heat, sensible heat, long wave up and down, short wave down)
warm or cool the whole layer.
What keeps the hurricane going is the cold upper atmosphere and the
warm sea
surface (and a
warm mixed layer of the upper ocean will sustain the hurricane)-- just like a Carnot heat engine.
eadler2 January 10, 2015 at 5:54 pm ... When ocean
surface temperatures cool, due to a La Nina, the
warmer surface water is
mixed deeper into the ocean and cooler ocean water flows along the
surface of the Pacific.
Studying how that turbulence
mixes relatively
warm subsurface water with colder water at the
surface.
When ocean
surface temperatures cool, due to a La Nina, the
warmer surface water is
mixed deeper into the ocean and cooler ocean water flows along the
surface of the Pacific.
iii) So, what if all that extra re-radiation
warms up the
surface «skin» of the ocean without immediate
mixing but only to a depth of one millimetre.
Due to the predominance of La Nina's in the last 15 years, the
warmer surface water has been
mixed into the deeper ocean.
If there were no
mixing in the ocean, the deep ocean would be a cold stagnant pool with a thin
warm surface layer.
Warm water rises to the
surface buoyantly and there is turbulent
mixing to depth.
As discussed in the following section, the absence of significant
warming in the Circumpolar Ocean of the Southern hemisphere is attributable mainly to the large thermal inertia of the ocean, which results from very effective
mixing between the
surface layer and the deeper layers of ocean in this region.
It was therefore easily rebutted when I wrote your «totally unsuitable» is contradicted by three papers: Arrhenius's 1896 paper proposing a logarithmic dependence of
surface temperature on CO2, Hansen et al's 1985 paper pointing out that the time needed to
warm the oceanic
mixed layer would delay the impact of global
warming, and Hofmann et al's 2009 paper modeling the dependence of CO2 on time as a raised exponential.
Climate Alchemy and probably most scientists not taught chemical thermodynamics don't realise that the main heat transfer term in the oceans is the partial molar enthalpy transferred when the fresh, cold water sinking from melting ice in the Antarctic and Arctic summers is made more saline when it
mixes with the
warmer, more saline
surface water for which solar energy has partially unmixed the ions.
I should also have given a more complete list of the problems with your objections: in this case your «totally unsuitable» is contradicted by three papers: Arrhenius's 1896 paper proposing a logarithmic dependence of
surface temperature on CO2, Hansen et al's 1985 paper pointing out that the time needed to
warm the oceanic
mixed layer would delay the impact of global
warming, and Hofmann et al's 2009 paper modeling the dependence of CO2 on time as a raised exponential.