|
|
"MoGeo" <maramigua@xxxxxxxxx> wrote in message
news:1140494740.942774.41080@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
> Speaking of facts, one fact is that CO2 concentration iincreases in
> saturation as water gets colder, not warmer as is the case with say,
> dissolving sugar in water. If the oceans are getting warmer, AND the
> CO2 levels of the atmosphere are increasing, wouldn't that imply that
> the dissolved CO2 levels in the ocean would decrease as temperature
> increases, increasing atmospheric CO2? There is also the pressure
> factor-- the CCM boundary number is reflective of how much pressure is
> required in essence, to force CO2 out of solution below that level. And
> the buffering depends upon the amount of calcium and other elements
> available in suspension to react with the CO2 and carbonate (in its
> various anionic forms). .
>
> This is not an easy scenario to model, as the various levels of the
> ocean water column react differently --somewhat like one of those
> multicolored Jell-O desserts. The entire column cannot be treated as
> uniform.
>
> This is definitely food for thought, however. Thanks George.
You're welcome. Be sure to read my additional post which contains a
response from the author about questions posed here. He also e-mailed me
some supporting data. If you are interesting in perusing that data, let me
know, and I'll e-mail it to you if you give me a valid e-mail address.
George
|
|