In oceanography, "Spice" refers to a specific metric used to assess the properties of seawater that are related to the mixing and circulation of ocean waters, particularly in relation to temperature and salinity. The term "Spice" is an acronym for "Salinity and Potential Temperature Invariant for the Concentration of Enthalpy." It is a composite variable that helps to describe the mixing of water masses in the ocean by removing the influences of temperature and salinity.
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