Another study showed that such a project requires a lot of “money” and “thirst”. A large influx of fresh water on the surface could affect the growth of phytoplankton, at the lower end of the food chain, or it could alter the mix of phytoplankton species available, he said. The dimension of the idea overshot the target. At the time, the plan was to tow icebergs measuring 3 x 1.5 km. However, pulling icebergs only to dry areas would require too much effort. The idea of transporting icebergs is technically and economically sound. Icebergs product line includes vodka, gin, rum, and flavoured vodka. The vodka is produced using water from icebergs harvested off the coast of Newfoundland blended with neutral grain alcohol from peaches and cream corn from Ontario. However, the study he conducted with his colleague William Campbell of the US Geological Survey’s Ice Dynamics Projects came to a different conclusion. Iceberg Vodka is a vodka produced by the Canadian Iceberg Vodka Corporation. This water’s journey started over 15,000 years ago in the ancient glaciers of western Greenland. Its unmistakable taste is clean and light. It is an all natural, truly pure water with no traces of minerals. Therefore, he wanted to clear up the myth once and for all and started a study that was to finally refute all consideration it. Iceberg water is a very unique product, in a superior category all by itself. Wilford actually thought the idea was nonsense himself.
He divided the problems into four sub-areas: locating the icebergs, calculating the energy expenditure, meltwater loss and economic feasibility.
In 1969, Wilford Weeks, a glaciologist at the US Army Regions Research and Engineering Laboratory in New Hampshire, discussed the possibility of attracting floating icebergs to the coasts of arid regions before peers from around the world.
0 kommentar(er)
