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volume of ice decreases 1 in the vicinity of its melting point.
As I deem this fact of importance to meteorology as well as
to hydrography, I have tried to make the behavior of pure
ice in the vicinity of zero one of the main objects of my
investigation.
The preceding exposition is onty intended to give a
general view of the development of our knowledge of the proper
ties of pure water and ice, which was to be the first object
of my study [see page 253],
Regarding the problems II and III, viz. the properties of
ice from brackish water and oceanwater, no previous researches
have been published, nor has the change of volume etc. of
ice formed in the open sea formerly been subject to
quantitative measurements.
The volumes of oceanwater. have recently been very
carefully studied by L. F. Ekman, by means of Regnault’s
dila-tometer. Mr H. Tornoe, hydrographer of the Norwegian
expedition, has repeated the determinations of Ekman with
the Sprengel pycnometer, another equally sensible
instrument, and obtained almost identical results. 2
I therefore thought it would be superfluous to again test
the dilatation of salt water with my own dilatometer and
resolved to confine my research to the dilatation of brackish
water of little saltness, an object of still greater interest for
my purpose, such water being formed by the melting of
sea-ice. By special permission from professor Ekman, I was
authorized to insert his curves [the blue lines in plate 23] of
volume of salt water together with my own determinations
on pure and brackish water, which are marked in plate 23
with black and red colours.
1 Nor did Flucker and Geissler observe any similar phenomenon.
This result is entirely new and is due to the larger scale and the refined
methods of measurement adopted in the present series of experiments.
2 The numbers given by Ekman [K. V. A:s Handl. 1870] being thus
confirmed by Tornoe [Norwegian North-Atlantic Expedition 1876—1878], I
think it superfluous to discuss here the previous determinations by
Hubbard, Thorpe, Rucker, Karsten a. 0.
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