
Proceedings Paper
New, simple method of extracting temperature of liquid water from Raman scatteringFormat | Member Price | Non-Member Price |
---|---|---|
$17.00 | $21.00 |
Paper Abstract
Temperature is a very important parameter in physic oceanography research and ocean forecast. The ocean scientific and technical community has been laying extreme stress on fast measuring sea temperature distribution over large areas. Recently, remote sensing of sea surface temperature measurement with an infrared channel of NOAA satellite became an advanced technical means. In China, a group at Ocean University of Qingdao has obtained excellent successful results in inversing sea surface temperature from satellite data. But, it is difficult to obtain sea temperature vertical distribution with fast measurement over large area from satellite remote sensing. The data of sea temperature vertical distribution is very important for the research of sea-air interaction and ocean frontier behavior. Recently, the method of measuring sea temperature profile with lidar techniques has made some progress. Laser Raman spectrum is a good method. Therefore, this paper mainly reports the results of finely measuring laser Raman spectrum of different temperature sea water in lab, and the data processing method of obtaining temperature parameter from Raman spectrum. The experiment proves that the temperature precision of the data processing method reaches +/- 0.30 degree(s)C.
Paper Details
Date Published: 11 November 1991
PDF: 11 pages
Proc. SPIE 1558, Wave Propagation and Scattering in Varied Media II, (11 November 1991); doi: 10.1117/12.49636
Published in SPIE Proceedings Vol. 1558:
Wave Propagation and Scattering in Varied Media II
Vijay K. Varadan, Editor(s)
PDF: 11 pages
Proc. SPIE 1558, Wave Propagation and Scattering in Varied Media II, (11 November 1991); doi: 10.1117/12.49636
Show Author Affiliations
Published in SPIE Proceedings Vol. 1558:
Wave Propagation and Scattering in Varied Media II
Vijay K. Varadan, Editor(s)
© SPIE. Terms of Use
