Sunday, August 2, 2020

Guy McPherson Ecologist and Jim Massa Oceanographer on Near-Term Human Extinction

I guess the five plus hours of 70 Celsius aka 158 Fahrenheit was able to keep those Shiitake in eating condition - for several weeks dried - maybe it was a month?

I don't use any preservatives and I didn't slice the caps up....

pdf The Role of Conservation Biology in Understanding Arctic Sea Ice

live stream - "Ask an Ecologist" - starts several minutes in - youtube

Dr. Jim Massa on global climate tipping points youtube

Atlantic Circulation, as this flows it's going to directly impact what happens in Antarctica,  it's going to impact what happens in the Amazon. We're adding Fresh Water into the North Atlantic; Fresh Water from the melting Greenland Ice Sheets. Fresh Water from the Sea Ice instead of freezing, it stays liquid form, the salinity is reduced. The ice will freeze at a lower temperature because of Sollude Impact, freezing point depression, the presence of dissolved solludes will lower the freezing point and boiling point will increase at which it boils. So it has to cool down further to form the ice but when it does form the ice  the salt is rejected called Brine Rejection. So the liquid water portion, the density is increased so it will sink. But now if you don't have the sea  ice forming, you have reduced salinity, you have reduced density: Not as likely to sink. Add a pile of fresh water on top of the ocean, you REALLY reduce the density, your REALLY not going to sink. So that's the connection to the ice and of course they communicate with each other there.


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