Early twentieth century evolution of Ferdinand glacier, Svalbard, based on historic photographs and Structure-from-Motion technique

Varování

Publikace nespadá pod Ústav výpočetní techniky, ale pod Přírodovědeckou fakultu. Oficiální stránka publikace je na webu muni.cz.
Autoři

KAVAN Jan

Rok publikování 2020
Druh Článek v odborném periodiku
Časopis / Zdroj Geografiska Annaler Series A Physical Geography
Fakulta / Pracoviště MU

Přírodovědecká fakulta

Citace
www https://www.tandfonline.com/doi/full/10.1080/04353676.2020.1715124
Doi http://dx.doi.org/10.1080/04353676.2020.1715124
Klíčová slova Historic photographs; little ice age; structure-from-motion; ice thickness; glacier volume; Svalbard
Popis Glaciers in central Svalbard are retreating since their Little Ice Age maximum, dated in the area to around 1900. Past areal extent of glaciers can confidently be reconstructed based on end moraine position. However, reconstructions of thickness and volume of glaciers remain relatively more complicated and uncertain. In this study, past changes in thickness and volume of the Ferdinand Glacier was reconstructed based on Structure-from-Motion techniques and field dGPS measurements in combination with analysis of historic photos from 1908 and aerial photos from 1938. According to the comparison of the historic and recent photograph, the 1908 glacier front height was estimated to 50 m and the glacier volume to 91.5 mil m(3) and the 1938 glacier volume estimated to 76.1 mil m(3), in comparison to 6.29 mil m(3) in 2014. This means more than 90% loss of volume since 1938. Melting of the glacier in the first half of the twentieth century resulted in thinning and lowering of the glacier surface together with substantial ice volume loss, whereas the areal extent was almost not affected. Considering the 2014 mean ice thickness, together with ongoing climate warming, it is likely that the Ferdinand Glacier will completely disappear within the next 30 years.
Související projekty:

Používáte starou verzi internetového prohlížeče. Doporučujeme aktualizovat Váš prohlížeč na nejnovější verzi.

Další info