The oceans of the planet cover around 70 percent of the Earth’s surface. they’re crammed with salt, and—despite much mythology on the topic—it isn’t commonly known why. There are many constituents of seawater, but the first chemicals are sodium and chloride. These are the components of salt and account for the salty taste of the ocean.
All water contains some salt, but the salts in seawater are increased by the gradual dissolution of the Earth’s crust and therefore the erosion of rocks and mountains. Rainwater is slightly acidic from the CO2 it absorbs from the air. When rain falls to the bottom , its acid erodes rocks and forms ions (mainly sodium and chloride ions). Rainwater and rivers then transport these minerals from rocks and soil to the ocean , increasing the salt content. The salt content of the ocean is additionally augmented by evaporation. The sun evaporates freshwater from the surface of the ocean to the atmosphere, leaving the salts behind. This process is understood because the hydrologic cycle. Because only freshwater is evaporated and rain brings more salts to the ocean , as time passes, the oceans are literally becoming saltier. In fact, it’s thought that the oceans contain 50 million billion plenty of salt which if all the salt was faraway from the world’s oceans and spread across the land, the layer would be approximately 180 yards (165 meters) thick. The salinity of various oceans varies consistent with location. In areas of high water temperature, the evaporation rate is increased, resulting in saltier water. Oceans that are remote from land also receive a smaller influx of freshwater, which increases their salinity. In polar areas where the salt is diluted by melting ice and excess rain, salinity tends to be low. The saltiest areas of all the oceans are the Red Sea and therefore the Persian Gulf , where evaporation is at its highest.

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