Re: dry Meditteranean

chornedsnorkack_at_hushmail.com
Date: 01/18/05


Date: 18 Jan 2005 07:58:43 -0800


Frank Scrooby wrote:
> Hi all
>
> <chornedsnorkack@hushmail.com> wrote in message
> news:1105978714.572688.289880@f14g2000cwb.googlegroups.com...
>
> <much snipped>
>
> > As for "eye-blink", remember that a lot of geology forms in seconds
to
> > slightly longer and then stays there for milliards of years. Do not
> > underestimate transients!
> >
> > Of course, if there were to form a barrier at Gibraltar just below
the
> > sea level, it would take roughly 60 times more to fill the
> > Mediterranean with rock salt.
> >
>
> Semi-ignorant question here:
>
> What happens if Gibraltar is blocked and Mount Vesuvius (spelling
probably
> not right - Volcano in Sicily - Pompeii) goes into semi-permanent
eruption.
> I don't know if the volcano has the lava reserves for this but what
if it
> starts behaving like the volcano chain in Central America or like the
> Hawaiian chain?
>
> Assume there is a new eruption every year or two. The lava heads down
hill
> into an increasingly saline sea. Big sizzle-pop-bang when hot lava
meets
> cold water. Much evaporation. It will rain down somewhere eventually
but
> given the ash and sulphur that its going skyward with that is
probably not
> something the recipients will be grateful for. How quickly can
Vesuvius (and
> any other active volcanoes in the Med region) empty (or significantly
dent
> sea levels) the Med?
>
Not very fast, I think.
It takes about 550 calories to evaporate a gram of water. I think that
water has mass for mass a greater heat capacity than most other
substances - including rock. Thus, boiling a volume of water requires
cooling down the same order of volume of lava - perhaps more. Who knows
the exact answer?



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