Sentences with phrase «mix warm surface waters»

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.

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

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 (optionMix 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 (optionmix 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 (optionMix 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.

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).

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.

They mix warm equatorial surface water into greater depths, and help bring cooler waters to the surface.

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.

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.

However, there is little change in the force needed to mechanically mix the warm waters toward the surface, against the stronger stratification.

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.

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).

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.

Due to the predominance of La Nina's in the last 15 years, the warmer surface water has been mixed into the deeper ocean.

Warm water rises to the surface buoyantly and there is turbulent mixing to depth.

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.

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.

The main mechanism for wind - driven mixing into the deep ocean (down to around 2000 metres) is via convergence of warm tropical surface water in the subtropical ocean gyres.

Causality is always tricky to assign in cases such as this one, since it's entirely possible that the ridging itself has led to warm surface water though decreased oceanic mixing by wind and unusually high air temperatures.

The density difference between cold, salty bottom water and the warm surface prevent effective mixing.

The paper discusses that melting ice will decrease the salinity of the ocean waters around Antarctica, which will cause decreased mixing with the relatively warmer deep ocean waters, reducing sea surface temperatures, causing more sea ice to form.

You can't deduce anything using heat conduction from warm waters above because you'll find it's so tiny that would take ~ 125,000 years to warm / cool the depths to same as surface following a surface MST anomaly if there were no currents bringing cold water through, so obviously the actual warming from waters above is 99 % + by fluid mixing.

Is the heat in the warm water mixed toward the surface to melt the ice in the deep basin?

A lake surface cooling down in the autumn will eventually sink into the less dense (because warmer) waters below, mixing things up.

It can go through all sorts of transient fluctuations as the ocean mixes deeper colder water and warmer surface water.

«The short answer is that, during El Nino, there is an average decrease in the vertical overturning and mixing of cold, deep ocean waters with solar - heated warm surface waters.»

Nevertheless that cool ocean surface is absorbing solar energy and must warm, whilst the process of sweeping the warm waters westward by the SE Trades continues then the heat input with be masked / mixed into waters below.

``... mixing of cold, deep ocean waters with solar - heated warm surface waters.»

Mixing of cold, nutrient rich, sub-surface water with warm surface water creates the wind and current feedbacks drive the cold tongue across the Pacific.

Only approximately 15 percent of that decline can be attributed to a warmer mixed - layer, with the remainder being «consistent with an overall decrease in the exchange between surface waters and the ocean interior» (Helm et al., 2011).

They report in the journal Science that a succession of aerial surveys combined with multiple satellite observations has established that the base of the glacier is being eroded rapidly by a mix of warmer ocean water and increasing amounts of meltwater from the surface of the Greenland ice sheet.

Under «well - mixed» conditions, this forces the near - surface temperature to be constrained to values near the freezing point of salt water, whether or not the associated land station is much warmer or colder.

Apologies if this has already been stated, but my view on decreased Arctic ice cover is: - 1, as Judith pointed out, when ice is at a minimum the sun is already so low in the sky that there is no noticeable change to albedo, 2 when there is ice cover warm water is kept at depth by differences in salinity, When there is open water, storms mix the haline layers bringing warm water to the surface where it can more readily radiate it's energy into outer space.

On the contrary, whatever warm, hypersaline water sinks below the surface because of its great density is mixed relatively quickly by winds into the upper layer of the ocean, where it transfers its heat to colder parcels by conduction.