2006
DOI: 10.3354/cr032177
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East–west asymmetry in long-term trends of landfast ice thickness in the Hudson Bay region, Canada

Abstract: Ice cover in the Hudson Bay region (HBR) goes through a complete cryogenic cycle each year. Freeze-up typically occurs in October and November, ice cover reaches its peak thickness from late March to May, and water bodies in the HBR are usually ice-free beginning in early August. In this study, the timing and magnitude of the annual peak in ice thickness were identified for each year from weekly ice observations compiled by the Canadian Ice Service. The Mann-Kendall test was used to determine the statistical s… Show more

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Cited by 31 publications
(30 citation statements)
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“…• Gagnon and Gough (2006) analyzed sea-ice variability in Hudson Bay, Canada (cf. using data from 13 stations located along the shoreline of Hudson Bay (seven) and in surrounding nearby lakes (six).…”
Section: Earlier Researchmentioning
confidence: 99%
“…• Gagnon and Gough (2006) analyzed sea-ice variability in Hudson Bay, Canada (cf. using data from 13 stations located along the shoreline of Hudson Bay (seven) and in surrounding nearby lakes (six).…”
Section: Earlier Researchmentioning
confidence: 99%
“…Between 1958 and 2003, most stations showed a trend towards an earlier occurrence of maximum ice thickness and this trend was significant at three stations (Gagnon and Gough, 2006). Data from the seven locations indicate a significant trend towards thicker ice in western Hudson Bay and a non-significant trend towards thinner ice in the eastern Bay.…”
Section: E Sea Ice Thicknessmentioning
confidence: 79%
“…Sea ice thickness is also linked to the trends in freeze-up and breakup dates, because these dates determine the length of time that sea ice can grow as well as the length of time that snow can accumulate on the ice (Gagnon and Gough, 2006). The trends in freeze-up and breakup dates are mostly driven by changes in atmospheric temperatures and wind strength .…”
Section: E Sea Ice Thicknessmentioning
confidence: 99%
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