Modelling the reorientation of sea-ice faults as the wind changes direction

A discrete-element model of sea ice is used to study how a 90° change in wind direction alters the pattern of faults generated through mechanical failure of the ice. The sea-ice domain is 400km in size and consists of polygonal floes obtained through a Voronoi tessellation. Initially the floes are frozen together through viscous–elastic joints that can break under sufficient compressive, tensile and shear deformation. A constant wind-stress gradient is applied until the initially frozen ice pack is broken into roughly diamond-shaped aggregates, with crack angles determined by wing-crack formation. Then partial refreezing of the cracks delineating the aggregates is modelled through reduction of their length by a particular fraction, the ice pack deformation is neglected and the wind stress is rotated by 90°. New cracks form, delineating aggregates with a different orientation. Our results show the new crack orientation depends on the refrozen fraction of the initial faults: as this fraction increases, the new cracks gradually rotate to the new wind direction, reaching 90° for fully refrozen faults. Such reorientation is determined by a competition between new cracks forming at a preferential angle determined by the wing-crack theory and at old cracks oriented at a less favourable angle but having higher stresses due to shorter contacts across the joints

Impact of cyclones on sea ice in the Fram Strait: numerical simulations and observations

The sea ice export from the Arctic is of global importance due to its fresh water which influences the oceanic stratification and, thus, the global thermohaline circulation. This study deals with the effect of cyclones on sea ice and sea ice transport in particular on the basis of observations from two field experiments FRAMZY 1999 and FRAMZY 2002 in April 1999 and March 2002 as well as on the basis of simulations with a numerical sea ice model. The simulations realised by a dynamic-thermodynamic sea ice model are forced with 6-hourly atmospheric ECMWF- analyses (European Centre for Medium-Range Weather Forecasts) and 6-hourly oceanic data of a MPI-OM-simulation (Max-Planck-Institute Ocean Model). Comparing the observed and simulated variability of the sea ice drift and of the position of the ice edge shows that the chosen configuration of the model is appropriate for the performed studies. The seven observed cyclones change the position of the ice edge up to 100 km and cause an extensive decrease of sea ice coverage by 2 % up to more than 10 %. The decrease is only simulated by the model if the ocean current is strongly divergent in the centre of the cyclone. The impact is remarkable of the ocean current on divergence and shear deformation of the ice drift. As shown by sensitivity studies the ocean current at a depth of 6 m – the sea ice model is forced with – is mainly responsible for the ascertained differences between simulation and observation. The simulated sea ice transport shows a strong variability on a time scale from hours to days. Local minima occur in the time series of the ice transport during periods with Fram Strait cyclones. These minima are not caused by the local effect of the cyclone’s wind field, but mainly by the large-scale pattern of surface pressure. A displacement of the areas of strongest cyclone activity in the Nordic Seas would considerably influence the ice transport.

Comparison of small and large deformation rheological properties of wheat dough and gluten

The rheological properties of dough and gluten are important for end-use quality of flour but there is a lack of knowledge of the relationships between fundamental and empirical tests and how they relate to flour composition and gluten quality. Dough and gluten from six breadmaking wheat qualities were subjected to a range of rheological tests. Fundamental (small-deformation) rheological characterizations (dynamic oscillatory shear and creep recovery) were performed on gluten to avoid the nonlinear influence of the starch component, whereas large deformation tests were conducted on both dough and gluten. A number of variables from the various curves were considered and subjected to a principal component analysis (PCA) to get an overview of relationships between the various variables. The first component represented variability in protein quality, associated with elasticity and tenacity in large deformation (large positive loadings for resistance to extension and initial slope of dough and gluten extension curves recorded by the SMS/Kieffer dough and gluten extensibility rig, and the tenacity and strain hardening index of dough measured by the Dobraszczyk/Roberts dough inflation system), the elastic character of the hydrated gluten proteins (large positive loading for elastic modulus [G'], large negative loadings for tan delta and steady state compliance [J(e)(0)]), the presence of high molecular weight glutenin subunits (HMW-GS) 5+10 vs. 2+12, and a size distribution of glutenin polymers shifted toward the high-end range. The second principal component was associated with flour protein content. Certain rheological data were influenced by protein content in addition to protein quality (area under dough extension curves and dough inflation curves [W]). The approach made it possible to bridge the gap between fundamental rheological properties, empirical measurements of physical properties, protein composition, and size distribution. The interpretation of this study gave indications of the molecular basis for differences in breadmaking performance.