Growth of the fast ice and its influence on the freezing of bottom sediments in the Buor-Khaya Bay coastal zone, Laptev Sea (in Russian)

Results of the ice and hydrological measurements carried out in the winter of 2014/15 in theTiksiGulf(Buor-KhayaBay) are described. These data served a basis for development of a conceptual thermodynamic model of seasonal freezing of the sea water layers and underlying bottom sediments in the sea-shore zone. The model uses two methods of localization of the phase transition zones: a classical (frontal) one is used for water, while another one within the range of temperatures – for the bottom. For real atmospheric conditions, we investigated specific features of the water freezing through in the shallow coastal zone of theLaptev Sea. The quantitative characteristics of the process were obtained. The calculations demonstrated that the distinguishing feature of the process is a stabilization of the ice thickness, taking place due to essential increasing of a salinity of the sea water. As a result of this, a shallow water body does not frozen through down to the bottom at even the very low air temperatures. Cooled salt waters does not allow liquid to be frozen in pores of the bottom ground. Salinization of the under-ice water layer can cause the melting of fast ice in the shallow water with its simultaneous increase away from the coast. Ice formation in water layers and bottom sediments begins at the same time, although it proceeds differently at different depths. Due to salinization of the bottom ground a continuous frozen zone is not formed, and the whole layer of freezing precipitation is a two-phase (partially frozen) area. As a whole, the model estimates of the process parameters including the motions of the phase fronts agree with known data of direct measurements. Despite such conformity, the model data should be considered as only evaluative ones. If a bottom is flat, the horizontal mixing and advection, which are not reproduced by a one-dimensional model in principle, the actual salinity parameters will most likely not reach the calculated values. However, for