Sentences with phrase «about ice sheet»

Weeeelll... There is the continuing arctic «death spiral»... and there is the Trumpster's soon to be announced decision on whether to stay in the Paris Agreement... and what about that ice sheet that is «very close» to breaking away from Antarctica... Oh, yeah, I guess those things aren't really happening yet.

Scientific Discipline Cryosphere Speaker Eric Rignot (NASA Jet Propulsion Laboratory) Abstract Modern views of ice sheets provided by satellites, airborne surveys, in situ data and paleoclimate records while transformative of glaciology have not fundamentally changed concerns about ice sheet stability and collapse that emerged in the 1970's.

Or we could talk some more about ice sheet stability.

Although the Pliocene climate comparison does tell us something about ice sheet climate sensitivity, it does not tell us very much about the speed at which such a large sea level rise could occur.

Why do the folks talking about ice sheet melt, talk about «global temperature», when what affects the ice melt / ice dynamics is the temperature adjacent to the ice?

The question of when does this start is not really addressed in this paper that I can find, and has been addressed only peripherally in most of the papers about ice sheet instability that I have seen.

You should call some Floridians or Louisianans and ask them: would you care if melting ice on Greenland or West Antarctica submerges more than half of your state even if it wouldn't occur for another 100 to 1,000 years (there's a lot we don't know about ice sheet dynamics).

Dan, I know virtually nothing about ice sheet dynamics but even I can understand that, even assuming no lubrification or sliding at the base, lateral ice flow is not going to be caused by the weight of the ice at the center.

GPS and seismic measurements together provide a means to answer critical questions about ice sheet behavior in a warming world.

This in turn will provide a means to answer critical questions about the ice sheet's behavior in a warming world.

Now the trend may be going in the other direction with new data about ice sheets, although a lot more research is needed, he said.

Lack of knowledge about the ice sheets and their behavior is the primary reason that projections of global sea level rise includes such a wide range of plausible future conditions.

Statements such as «They come to believe models are real and forget they are only models» reveals he has never had a conversation with a climate modeller — our concerns about ice sheets for instance come about precisely because we aren't yet capable of modelling them satisfactorily.

(And also this thread is properly about ice sheets which is something else again entirely.)

Please don't talk about ice sheets and sea level.

«If you mention sea level rise to some people, they think about the ice sheets melting and dumping water into the ocean,» said climatologist Glenn Milne of the University of Ottawa in Canada, who was not involved in the research.

Lomborg, however, doesn't just cherry pick — he misrepresents what the IPCC said and he misstates the facts about the ice sheets and his (or at least Denmark's) beloved Greenland.

Not exact matches

Using a standard - sized ice cream scoop, measuring about 1/3 of a cup, scoop six mounds of dough onto the baking sheet, making sure to leave room for them to spread out.

Using a small ice - cream scoop or tablespoon (15 ml), drop small mounds of the mixture onto the cookie sheets about 1 inch (2.5 cm) apart.

For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop).

Sometimes I use an ice cream scoop to make the cookies but sometimes I just feel like it's too much work, so I sometimes I make them like a bar cookie in my cookie sheets about 3/4 inch deep and it saves time.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

Using two spoons or a small ice cream scoop, form the dough into balls the size of walnuts and place them on the cookie sheet about 2 inches apart.

You can either eat the dough raw, freeze in bite - sized chunks and put into a freezer bag to store for your next batch of ice cream, or bake it on a lined cookie sheet at 350 degrees for about 11 minutes.

ice cream scoop, scoop out 10 balls of dough and place on a parchment - lined baking sheet, spacing about 3» apart.

Using a medium - size ice cream scoop or two spoons, scoop the cookie dough in 2 tablespoon portions onto the prepared baking sheets, about 1 - inch apart from one another.

Drop about one tablespoon (can use an ice cream scoop) of the batter onto your baking sheet, leaving about 2 inches (5 cm) between the mounds of cookie dough.

Working quickly so the dough doesn't get warm, drop the batter by the quarter cup using two large spoons or a 2 - inch ice cream scoop about 1 1/2 - inches apart on the prepared baking sheet.

Scoop and drop using small ice - cream scoop or teaspoon onto baking sheet about two inches apart — they will be more of a free - form cookie in a slight ball shape.

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 (optional)

Using a 1 1/2 - inch ice - cream scoop or a tablespoon, drop dough onto prepared sheets, about 3 inches apart.

Scoop 2 to 3 tablespoon portions of the cookie dough onto the prepared baking sheet using a medium - size spring - loaded ice cream scoop, placing them about 1 1/2 - inches apart from one another.

With an ice - cream scoop, place portions of dough on a parchment - lined sheet pan about 3 inches apart.

Use an ice cream or cookie scoop and scoop out about two tablespoons of batter and place on the baking sheet.

Things I changed: - cut the sugar by about half, using mostly dark brown sugar for the molasses kick - scratched the nutmeg and allspice but added about 1/3 extra of all of the other spices and also added nearly a tsp of ground cardamon - replaced the veggie oil with melted leaf lard - scratched the raisins - baked it on a deep sheet for only ~ 20 minutes - just barely until firm to the touch - then cut that sheet into three layers - replaced the icing with my own 16 ounce cream cheese, 8 ounce butter, ~ 6 ounce heavy cream, ~ 5 ounce honey, 1 tsp vanilla combo - toasted the coconut before dressing the cake.

ice cream scoop to portion if you like, roll beef mixture into golf ball — size portions and place on baking sheet, spacing 1» apart (you should have about 24).

ice cream scoop, portion out 10 balls of dough and place on a parchment - lined baking sheet, spacing about 3» apart (you can also form dough into ping pong — sized balls with your hands).

Scoop about 1/4 cup of dough onto the baking sheet and smooth the top to form each biscuits, an ice cream scoop works well in this step.

Drop dough, about a rounded tablespoonful (I use a small ice cream scoop) onto a parchment lined baking sheet or a greased baking sheet.

Scoop the dough by the heaping tablespoon (an overfull # 70 ice cream scoop is ideal here, but two spoons work well, too) onto the prepared baking sheet, leaving about 1 1/2 - inches between pieces.

Scoop the dough into 1 - inch rounds (I use an ice cream scoop so they are fairly uniform in size) and place on a baking sheet about 2 inches apart.

The governor, who has been around the state politics since the Laurentide ice sheet retreated, knows something about the tortured relationship between the chief magistrate of the state's largest city and the state capital.

«Incorporating all of these uncertainties is daunting, largely because of the computational challenges involved,» and to an extent, «whatever we say about the behavior of ice sheets in the future is necessarily imperfect,» note the authors.

For glaciers that extend from low to high elevation, measurements taken at the low end — the glacier's «snout» — may not tell scientists much about how the same ice sheet is behaving higher up the mountain.

From an appendectomy on the Antarctic ice sheet to the comparative luxury of the new South Pole station, scientist Vladimir Papitashvili talks about his life's work at the poles

The area, marked NEGIS, covers about 16 percent of the island's thick ice sheet.

If you were a cynic and you asked about the probability of the ice sheet in the north going up, it's 50 percent.

Estimated changes in the mass of Greenland's ice sheet suggest it is melting at a rate of about 239 cubic kilometres (57.3 cubic miles) per year.

The Greenland ice sheet occupies about 82 % of the surface of Greenland, and if melted would cause sea levels to rise by 7.2 metres.

The hope is that the cables could reveal secrets about what's happening underneath the ice sheets, especially about melting at the so - called grounding line, the place where the bottom of an ice sheet meets the slightly warmer ocean.