青草沙水库对长江口海水入侵的影响

IF 1.6 Q4 ENVIRONMENTAL SCIENCES Anthropocene Coasts Pub Date : 2023-03-20 DOI:10.1139/anc-2020-0015
Zhangliang Ding, Jianrong Zhu, Hanghang Lyu
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引用次数: 2

摘要

青草沙水库位于长江口长兴岛西北海岸。水库明显缩小了北通道的上游,加深了水库附近的通道。这些地形变化不可避免地影响了河口的水动力过程和盐水入侵。采用一个验证良好的模型研究了QCSR对长江口盐水入侵的影响。模型结果表明,北航道上游变窄降低了引水率,从而增加了北航道的盐度。在小潮后的中潮期间,QCSR进水口处的盐度降低,这是因为表层洪水松弛时盐水入侵受到阻碍,而在大潮后的中潮汐期间,盐度增加主要是由于大潮期间盐水入侵加剧。QCSR附近河道的加深导致调水率增加,大潮期间崇明东部浅滩的盐度下降了0.5 psu以上;然而,由于斜压力的增强,盐水入侵增强,斜压力与水深成正比。小潮期间,由于北航道的引水率增加了1.4%,潮汐相对较弱,整个北航道的盐度都有所下降。
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Impacts of the Qingcaosha Reservoir on saltwater intrusion in the Changjiang Estuary

The massive Qingcaosha Reservoir (QCSR) is located in the Changjiang Estuary along the northwest coast of Changxing Island. The reservoir significantly narrowed the upper reaches of the North Channel and deepened the channel near the reservoir. These topographical changes inevitably influenced hydrodynamic processes and saltwater intrusion in the estuary. A well-validated model was employed to investigate the influence of the QCSR on saltwater intrusion in the Changjiang Estuary. The model results showed that the narrowed upper reaches of the North Channel decreased the water diversion ratio and thus increased salinity in the North Channel. During the moderate tide after neap tide, the salinity decreased at the water intake of the QCSR because saltwater intrusion was obstructed at flood slack at the surface, while the salinity increase during the moderate tide after spring tide was mainly due to the intensified saltwater intrusion during spring tide. The deepening of the channel near the QCSR resulted in an increased water diversion ratio, and the salinity in the Eastern Chongming Shoal decreased by more than 0.5 psu during spring tide; however, the saltwater intrusion was enhanced due to the strengthened baroclinic force, which is proportional to the water depth. During neap tide, the salinity in the entire North Channel decreased because of a 1.4% increase in the water diversion ratio of the North Channel and the relatively weak tide.

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