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Salinity
TWO ATTRIBUTES OF the oceans, temperature and salinity, determine the density of seawater, and the differences in density between the water masses in the worlds oceans causes the water to flow in ther-mohaline circulation, thereby producing the greatest oceanic current on the planet.
Salinity is the distinct taste of seawater and is the result of the presence of dissolved salts (more than 85 dissolved constituents), among which chloride (Cl) and sodium (Na), the elements of common table salt, are the most abundant. The term salinity refers to the content of these dissolved salts and has been defined as grams of dissolved salts per kilogram of seawater. Salinity has been expressed as parts per thousand (‰ or ppt) and, more recently, by practical salinity units (psu).
On average, a kilogram of seawater has 35 grams of dissolved salts, so its salinity content is 35‰, or 35 psu. The accuracy of most laboratory salinometers (see below) is about 0.001 psu. Thus, only those components with a concentration over 0.001‰ will contribute to such salinity estimates. Only 15 of the dissolved salts have concentrations above that limit.
A key observational result (known as the principle of Dittmar, after William Dittmar, a Scottish professor of chemistry; the principle of Maury, after Matthew Fontaine Maury, an American astronomer, oceanographer, and geologist; or the hypothesis of Forchhammer, after Johan Georg Forchhammer, a Danish mineralogist and geologist) is that the relative concentration between some of these most abundant salts is virtually constant over much of the World Ocean. This finding indicates that the physical characterization of seawater is given by its temperature, pressure, and a single number reflecting the concentration of the most abundant components. Salinity is that number.
Measuring Salinity
In 1902, an international commission defined salinity as the total amount of solid material, in grams, contained in 1 kg. of seawater when all the carbonate has been converted to oxide, the bromide and iodine replaced by chlorine, and all organic matter completely oxidized. With this definition in hand, the commission estimated the salinity of several seawater samples and the fixed relationship between salinity (5) and chlorinity:

This was known as Knudsen's equation, after Martin Hans Christian Knudsen, a Danish physicist (1871–1949), and was redefined in 1969 as

Defining salinity in terms of chlorinity alleviates the practical difficulties of measuring salinity through evaporating water samples to dryness. For calibration purposes, artificial water with salinity almost equal to 35‰, known as Copenhagen water, is manufactured to serve as a reference. Copenhagen water has a chlorinity of 19.381‰. This approach requires the chemical titration of water samples usually obtained by Nansen bottles, named after Fridtjof Bedel-Jarlsberg Nansen, a Norwegian explorer and scientist (1861–1930), which are self-closing containers that collect water from different depths.
Pure water is a poor electrical conductor. However, the presence of dissolved salts greatly increases its conductivity, which, in fact, is a function of pressure, temperature, and the degree of ionization of the dissolved salts. In the second half of the 20th century, technical improvements in the measurement of the electrical conductivity of seawater led to the development of the so-called salinometers. Conductive sali-nometers measure the ratio between the conductivity of the sample against that of a reference sample of known salinity. Researchers using conductivity salinometers in the beginning were giving a salinity value of 35‰ to any sample having the same conductivity as the Copenhagen water, even though the mass of salt per kilogram of water was not guaranteed to be the same in both cases. This was because conductivity depends on the degree of ionization of the dissolved salts and not on the absolute mass of salt. In 1978, the salinity scale was redefined in terms of the conductivity ratio, K15, between any given sample and the reference
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