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FROZEN ASSETS

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Executive summary by darmansjah

WATER Over 98 percent of the world’s fresh water is found in glaciers and ice caps.

Ice crumbling from the edges of the Perito Moreno glacier does little to reduce the size of Patagonia’s Southern Ice Field, the third largest glacial expanse in the world.


A glacier is a persistent body of dense ice exceeding a surface area of 0.1 km² constantly moving under its own gravity; it forms where the accumulation of snow exceeds its ablation (melting and sublimation) over many years, often centuries. Glaciers slowly deform and flow due to stresses induced by their weight, creating crevasses, seracs, and other distinguishing features. They also abrade rock and debris from their substrate to create landforms such as cirques and moraines. Glaciers form only on land and are distinct from the much thinner sea ice and lake ice that form on the surface of bodies of water.

On Earth, 99% of glacial ice is contained within vast ice sheets in the polar regions, but glaciers may be found in mountain ranges on every continent, and on a few high-latitude oceanic islands. Between 35°N and 35°S, glaciers occur only in the Himalayas, Andes, a few high mountains in East Africa, Mexico, New Guinea and on Zard Kuh in Iran.

Glacial ice is the largest reservoir of freshwater on Earth.Many glaciers from temperate, alpine and seasonal polar climates store water as ice during the colder seasons and release it later in the form of meltwater as warmer summer temperatures cause the glacier to melt, creating a water source that is especially important for plants, animals and human uses when other sources may be scant. Within high altitude and Antarctic environments, the seasonal temperature difference is often not sufficient to release meltwater.

Because glacial mass is affected by long-term climate changes, e.g., precipitation, mean temperature, and cloud cover, glacial mass changes are considered among the most sensitive indicators of climate change and are a major source of variations in sea level.
 


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