Skip to main content
SpringerLink
Log in

Chemical Composition of the Hot Salty Water at the Bottom of the Red Sea

  • Letter
  • Published:

From Nature

View current issue Submit your manuscript

Abstract

IN a recent communication Swallow and Crease1 directed attention to the existence of a basin about 200 m deep at the bottom of the Red Sea near 21° 17′ N., 38° 02′ E., filled with highly saline water at a temperature of more than 44° C. The present communication gives a brief preliminary account of the chemical composition of this water.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Swallow, J. C., and Crease, J., Nature, 205, 165 (1965).

    Article  ADS  CAS  Google Scholar 

  2. Morris, A. W., and Riley, J. P., Deep Sea Res., 11, 899 (1964).

    Google Scholar 

  3. Charnock, H., Nature, 203, 591 (1964).

    Article  ADS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Oceanography, University of Liverpool,

    P. G. BREWER & J. P. RILEY

  2. National Institute of Oceanography, Wormley, Godalming, Surrey

    F. CULKIN

Authors
  1. P. G. BREWER
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. J. P. RILEY
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. F. CULKIN
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

BREWER, P., RILEY, J. & CULKIN, F. Chemical Composition of the Hot Salty Water at the Bottom of the Red Sea. Nature 206, 1345–1346 (1965). https://doi.org/10.1038/2061345a0

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1038/2061345a0

  • Springer Nature Limited

This article is cited by

Search

Navigation