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From: Colin Calder <c.j.calder_at_abdn.ac.uk>
subject: RE: [Paddlewise] Next Summer?
Date: Tue, 1 Dec 1998 10:20:27 -0000
> Well, this depends on the "age" of the floe, I have heard.  If
> frozen very slowly, the crystal
> structure of ice tends to exclude salt, so the freshly-formed
> floe-ice is much lower in salt than
> the proportion of salt in sea water would suggest.  (No, it would
> not be salt-free;  and, no, I
> would not expect it to be potable.)  In addition, over time, the
> floe-ice "loses" salt, apparently
> because the portions containing salt are somewhat more fluid-like
> (salt depresses the freezing
> point), permitting the salt to "diffuse" away from the relatively
> pure ice structure.
>
> Anybody recently melted a floe, to test this hoary information?
>
> --
> Dave Kruger
> Astoria, OR
> chemist

I think that Dave has it just about right here. Sea water doesn't have
absolutely uniform salinity, and areas with lower salinity will freeze first
isolating and concentrating the salt in the surrounding water still in the
liquid phase. Conversely areas with high salinity thaw first. The result is
that the freeze/thaw cycle liberates a stream of high salinity, and
therefore dense, water which sinks below the ice, and creates ice and water
of lower salinity and density floating on top. Whether old ice is actually
'fresh' or not I don't know, but the process does separate sea water into
high and low salinity components and is fundamental to driving many of the
major ocean currents. The cold high salinity current which flows deep and
north from the pack ice in Antarctica in particular having fairly major
global climatic and ecological influence.

You can visualise this by making ice cubes out of a coloured salt solution,
although I guess tomato or OJ might work, and then floating them in a tank
of warm water. When they thaw you see a coloured stream flowing down from
the ice.

Cheers

Colin Calder
57º19'N  2º10'W

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