Thanks for the Whitney and Hobgood article. I've only glanced at the
abstract so far, but I do expect to read it.
To cool the ocean as much as a hurricane does, you have to do
something about the same amount of heat that the hurricane processes.
That is obviously impossible by direct interventio
hand.
-Original Message-
From: geoengineering@googlegroups.com
[mailto:[EMAIL PROTECTED] On Behalf Of Alan Robock
Sent: Wednesday, September 24, 2008 8:43 PM
To: Mike MacCracken
Cc: dsw_s; Geoengineering
Subject: [geo] Re: Hurricane emasculation
Dear All,
Mike is right. Furthermore, there is no
Dear All,
Mike is right. Furthermore, there is no such thing as a nuclear weapon
without radioactivity. If you set off a nuclear bomb in a hurricane,
you will get a radioactive hurricane.
when I was in the Peace Corps in the Philippines in 1970 and Philippine
Air Force general proposed the s
Hello All,
I agree with Mike. The general view seems to be that any enhanced
power and/or frequency of hurricanes results largely from warming of
oceanic surface waters. If this is correct then continuous
advertently controlled cooling of these waters constitutes an attempt
to restore th
The whole meaning of the "butterfly effect" description for the chaotic
aspects of the system is that they are not predictable far in
advance--basically the range of possibilities for the weather expands until
there is no skill (i.e., difference from climatology) over a period of a
week or so for
No, I don't want to get a sense of the energy being processed by a
hurricane.
Allow me a metaphor. Wile E. Coyote is waiting in ambush at the
bottom of a mile-high cliff. The Acme Snowman-O-Matic is at the top
of the cliff, as part of a Rube Goldberg contraption that worked
perfectly to divert
If you want to get a sense of the energy being processed by a hurricane,
just take its average precipitation rate over a day (for a large hurricane,
say 15 cm per day over a region that is perhaps 200 km radius--multiply by
the latent heat of evaporation--so something like 600 cal per gram) and
