自然沉淀是因重力作用而从水中分离出来的过程。
优质的葡萄酒必须倒出以清除其中自然沉淀的杂质。
第二阶段始于2004年，致力于解决码头的长期影响，试图重新建立一种自然沉淀物供应站来监测沉淀物入口前的频率。
The second phase, started in 2004, is addressing the long-term effects of the jetties and attempting to re-establish a natural sediment supply to mirror pre-inlet rates.
该小组在《自然地球科学》杂志撰文，提出如下结论：这些自然沉淀池的效率越来越低，半个世纪前可以吸收60%，而现在只有55%。
The team conclude in the journal Nature Geoscience that those natural sinks are becoming less efficient, absorbing 55% of the carbon now, compared with 60% half a century ago.
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