Covering Dagu glacier

On October 17, Wang Feiteng, deputy director of the State Key Laboratory of Cryosphere science, Northwest Institute of ecological environment and resources, Chinese Academy of Sciences, led the research team to Dagu Glacier No. 17 glacier to carry out the experimental research on the application of artificial measures to slow down glacier protection. Dagu glacier belongs to the eastern edge of the Qinghai Tibet Plateau and is a typical marine glacier, which is particularly sensitive to climate change. It is found that the area of Dagu glacier has been reduced by 70% in the past 50 years, so it is urgent to use artificial means to slow down the glacier melting.
On August 5 this year, the team used the method of “covering the glacier” to establish a 500 square meter experimental area in the melting area of Dagu glacier, which is about 5000 meters above sea level. The field investigation found that after two months, the melting speed of ice body in the “quilt” area was significantly reduced. Compared with the ice body in the uncovered area, the ice body could slow down the ice melting thickness by 1 meter, and it was preliminarily estimated that the ice body could slow down about 70% of the glacier melting.
In order to further quantify the effect of the glacier “blanket” experiment, the glacier 3D laser scanning radar was used to measure the glacier in detail, providing accurate data support for the follow-up glacier ablation and mitigation experiment.
Since 2019, Dagu glacier administration signed a strategic cooperation agreement with cryosphere State Key Laboratory, and carried out a series of cooperation on glacier change monitoring, glacier protection, glacier tourism and sustainable development. In the next step, the two sides will continue to strengthen scientific research with Dagu glacier, especially carry out in-depth experiments on artificial measures to slow down glacier melting, so as to provide scientific and technological support for the sustainable development of Dagu glacier eco-tourism.