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2010
DOI: 10.1029/2009jc005265
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Identification, characterization, and change of the near‐surface temperature maximum in the Canada Basin, 1993–2008

Abstract: [1] Sea ice in the Canada Basin of the Arctic Ocean has decreased significantly in recent years, and this will likely change the properties of the surface waters. A near-surface temperature maximum (NSTM) at typical depths of 25-35 m has been previously described; however, its formation mechanisms, seasonal evolution, and interannual variability have not been established. Based on summertime conductivity, temperature, and depth surveys and year-round Ice-Tethered Profiler data from 2005 to 2008, we found that … Show more

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Cited by 188 publications
(261 citation statements)
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“…The 10-m feature will be referred to as the late summer NSTM, given that it developed during the late summer observation period, around YD 224 (12 August). The early summer NSTM had a strong temperature maximum (δT = ~ 0.5°C) and easily met the Jackson et al (2010) NSTM criteria; however, the late summer NSTM was much cooler and did not meet these criteria. The disparity in temperature between these two NSTMs was due to the differences in residence time in the upper ocean.…”
Section: Defining the Early And Late Summer Nstmsmentioning
confidence: 99%
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“…The 10-m feature will be referred to as the late summer NSTM, given that it developed during the late summer observation period, around YD 224 (12 August). The early summer NSTM had a strong temperature maximum (δT = ~ 0.5°C) and easily met the Jackson et al (2010) NSTM criteria; however, the late summer NSTM was much cooler and did not meet these criteria. The disparity in temperature between these two NSTMs was due to the differences in residence time in the upper ocean.…”
Section: Defining the Early And Late Summer Nstmsmentioning
confidence: 99%
“…Although NSTM heat is gained in the summer, the release of this heat often occurs in later seasons. Observations in the Canada Basin show that the NSTM often survives into fall, and that heat from this layer can be mixed into the surface mixed layer to delay or slow freeze up (Steele et al, 2008;Jackson et al, 2010;Steele et al, 2011;Timmermans, 2015).…”
Section: Introductionmentioning
confidence: 99%
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