 |
| Titel |
Simulated melt rates for the Totten and Dalton ice shelves |
| VerfasserIn |
D. E. Gwyther, B. K. Galton-Fenzi, J. R. Hunter, J. L. Roberts |
| Medientyp |
Artikel
|
| Sprache |
Englisch
|
| ISSN |
1812-0784
|
| Digitales Dokument |
URL |
| Erschienen |
In: Ocean Science ; 10, no. 3 ; Nr. 10, no. 3 (2014-05-06), S.267-279 |
| Datensatznummer |
250116992
|
| Publikation (Nr.) |
 copernicus.org/os-10-267-2014.pdf |
|
|
|
|
|
| Zusammenfassung |
The Totten Glacier is rapidly losing mass. It has been suggested that this
mass loss is driven by changes in oceanic forcing; however, the details of
the ice–ocean interaction are unknown. Here we present results from an ice
shelf–ocean model of the region that includes the Totten, Dalton and Moscow
University ice shelves, based on the Regional Oceanic Modeling System for the
period 1992–2007. Simulated area-averaged basal melt rates (net basal mass
loss) for the Totten and Dalton ice shelves are 9.1 m ice yr−1
(44.5 Gt ice yr−1) and 10.1 m ice yr−1
(46.6 Gt ice yr−1), respectively. The melting of the ice shelves
varies strongly on seasonal and interannual timescales. Basal melting (mass
loss) from the Totten ice shelf spans a range of 5.7 m ice yr−1
(28 Gt ice yr−1) on interannual timescales and 3.4 m ice yr−1
(17 Gt ice yr−1) on seasonal timescales.
This study links basal melt of the Totten and Dalton ice shelves to warm
water intrusions across the continental shelf break and atmosphere–ocean heat
exchange. Totten ice shelf melting is high when the nearby Dalton polynya
interannual strength is below average, and vice versa. Melting of the Dalton
ice shelf is primarily controlled by the strength of warm water intrusions
across the Dalton rise and into the ice shelf cavity. During periods of
strong westward coastal current flow, Dalton melt water flows directly under
the Totten ice shelf further reducing melting. This is the first such
modelling study of this region to provide a valuable framework for directing
future observational and modelling efforts. |
| |
|
| Teil von |
|
|
|
|
|
|
|
|