Types of ice

The crystal structure of ice is similar to the structure of diamond: each molecule of H20 is surrounded by four nearest thereto molecules located at equal distances from it equal to 2.76 A and placed at the vertices of a regular tetrahedron. Due to the low coordination number of the structure of ice is openwork, which affects its density (0,917).

Properties of ice: Ice is colorless. In large clusters, it acquires a bluish tint. Glitter glass. Transparent. Cleavage does not. Hardness 1.5. Fragile. Optically positive, the refractive index is very low (n = 1,310, nm = 1,309).

Natural occurrence of ice: In nature, ice - a very common mineral. In the earth's crust there are several varieties of ice: a river, lake, sea, ground, firn and glacier. Usually it forms aggregates of fine-grained clusters of grains. Also known crystalline ice formation, arising through sublimation, ie, directly from the vapor state. In these cases, the ice takes the form of skeletal crystals (snowflakes) and aggregates of skeletal and dendritic growth (cave ice, rime, frost and patterns on the glass). Large well-faceted crystals occur but very rarely.

Variety ice:

I. Atmospheric ice: snow, frost, hail.

Atmospheric ice - ice particles suspended in the atmosphere or fall on the earth's surface (solid precipitation), as well as ice crystals or amorphous deposit formed on the surface, the surface of ground objects and on aircraft in the air.
Snow - solid precipitation falls as snow flakes. Snow falls from many types of clouds, especially from nimbostratus (snowfall). Snow - a typical winter type precipitation, snow cover forms.
Frost - a thin uneven layer of ice crystals formed on the soil, grass and ground objects from the water vapor atmosphere at cooling the Earth's surface to the negative temperatures, lower than the air temperature.
Grad - precipitation in the form of particles of ice round or irregular shape (hailstones) with a size 5-55 mm. Hail falls in the warm season of the most powerful of cumulonimbus clouds, strongly developed upwards, usually with showers and thunderstorms.

II.Water ice (ice) formed on the surface of the water and the mass of water at different depths: intrawater, frazil.

Ice cover - solid ice, formed in the cold season on the surface of oceans, seas, rivers, lakes, artificial reservoirs, as well as an offering from neighboring areas. In the high-latitude regions there year round.
Frazil ice - congestion of the primary ice crystals formed in the water column and the bottom of a waterbody.
Anchor ice - ice, deposited at the bottom of the reservoir or suspended in water. Anchor ice is observed on the bottom of rivers, seas and small lakes, submerged objects in shallow waters. Anchor ice formed during crystallization of supercooled water, has a loose porous structure.

III. Underground ice.

Underground ice - ice, located in the upper crust. Ground ice is found in areas of permafrost. At the time of formation distinguish modern and fossil ground ice, by origin:
a). Primary ice occurring during the freezing of unconsolidated deposits;
b). Secondary ice - a product of crystallization of water and water vapor: the cracks (ice core); in the pores and cavities(ice cave); buried ice,forming on the earth's surface, and then covered with sedimentary rocks.

IV. Glacier ice.

Glacier ice - monolithic icy rocks that form the glacier. Glacial ice is formed mainly from the accumulation of snow due to its compression and transformation.

And also:

Needle ice - ice formed in calm water on the surface of rivers. Needle ice has the form of prismatic crystals with axes arranged in a horizontal direction, which gives the ice layered structure.
Grey-white ice - Young ice 15-30 cm thick is usually in compression of gray-white ice ridge.
Grey ice - Young ice 10-15 cm thick is usually in compression gray ice raft.
Surface ice - crystalline ice in the surface waters.
Fat - the surface initial ice formation, consisting of needle-like and plate-like crystals in the form of spots or a thin continuous layer of gray.
Fringe - bands of ice, fringing the coast of watercourses, lakes and reservoirs, with the rest of the freezing waters of the.

Ice stalactites , commonly known as "icicles", familiar to everyone. When temperature changes around 0 ° in the autumn-winter seasons, they grow everywhere on the Earth's surface during slow freezing (crystallization) flowing and dripping water. They are common in ice caves.
Ice antolity -The ice also forms a parallel-columnar aggregates in the form of fibrous veinlets in porous soils, as well as on their surface.

"Dry ice" - carbon dioxide (CO2), under normal conditions (atmospheric pressure and room temperature), turning into a vapor state, bypassing the liquid phase. Resembled the normal ice (hence the name). Technical dry ice has a density of about 1560 kg/m3, during sublimation consumes about 590 kJ / kg (140 kcal / kg). Dry ice used for cooling food products (eg ice cream) in transportation and storage, in scientific research to obtain low temperatures (around -79 CO), while testing and assembly of some units in mechanical engineering, etc.

Food Ice - is a separate ice in the form of cubes or cylinders. Manufactured ice machine from purified, filtered water.
Food Ice is widely used in food industry and catering. Food ice is used as a cooling filler in alcoholic and nonalcoholic drinks, cocktails, juices. And as for cooling food and beverages in the hermetic container and the display windows.

Crushed ice is designed to cool food and drinks that are used at exhibitions and presentations. Ice has a form of chopped pieces of irregular shape.
Crushed ice is used in the restaurant business for making drinks and cocktails, if the drinks whipped in a shaker or stirred in a glass.

Ice FRAPER (finely chipped ice "crush ice") - it is sliced or melkodroblenny ice. It is used for making cocktails with fruit punch, champagne cocktails "FRAPER", "Mojito" and other drinks that you want to drink through a straw.
Ice FRAPER ideal for display of marine and meat products on display.

Colored ice is used for design, decoration, decoration, cool the beverage and food products. Juices, lemonades, cocktails can be served with colored ice cubes or ice ranotsvetnymi hearts.
Colored ice served in a bowl of thick glass or hpustalya. Along with serving ice tongs ice, with ice which was then put into glasses.
Colorful food ice obtained by freezing sweetened fruit and berry juices. These pieces of ice, in addition to color, have a pleasant fruity taste.
Colored ice is also used to decorate ice sculptures. In this case, staining the ice used for food or synthetic dyes.

Artificial ice - this is ordinary water, frozen in artificially created conditions. Ice frozen in the wild (river ice, sea ice) is a naturally occurring ice.
For the production of ice iskusstvennoo apply ice makers, freezers, refrigerators and special technological refrigeration units.
The word "artificial" does not mean the material. It means METHOD OF ICE

Silicone synthetic ice gaining more and more fans and become a real rival to artificial ice. The popularity of synthetic ice due to the relatively low initial investment and low cost of ongoing operations. Lack of refrigeration does not require complex preparation of the foundation under silicone ice. Used indoors for mass skating, recreational skating, hockey, curling and theatrical performances. This simulator is real ice can be used in the cottage, and even in the apartment.

Granular ice - a large gradinki diameter of 1 cm granular ice is an ideal temperature of -0,5 ° C, no freezes, easily stored, easily mixed with the products and tightly wrapped in it, has no sharp edges and does not damage the product.
Granular ice can be used in restaurants to feed caviar, champagne or wine, the organization a salad bar or buffet, where a plate of prepared food are exposed to the icy litter, as well as for display of fresh fish in shops.

Flaked ice - it is dry, supercooled ice with thick scales 1-2 mm and a temperature of -6-12 ° C. Produced in ice machine. Flaked ice can provide a rapid and intense freezing effect due to low temperature of the ice. Freezing flake ice has a sharp edge and has a tendency to adhesion of scales in the long term storage in an environment with high heat input (non-insulated tank for storage or open mat).

FRIED ICE - the most sultry summer, nothing can save you from the heat as it will make "fried ice". Some strange combination of words: one word, as it destroys the other. But in fact it is possible.
Prepare the dish is very simple. It is necessary to freeze the ice pieces of fruit. Then whip the egg whites to make meringue, and the size of a ball, ping-pong. Going into this ball of meringue piece of ice. Then pour the hot brandy and ignite. Cognac fade so that the ice does not have time to melt. It turns crisp meringue with ice cubes. Tasty, cool and pleasant in the heat. A melt-water is very useful for health.

Hot Ice - this is hot water, solidified under high pressure over 6380 atm.
As is known, the pressure increases the temperature of freezing water first falls (but only to a pressure of 2200 atm). With further increase in pressure, the freezing point of water begins to rise:
* At a pressure of 3530 atm, water freezes at minus 17 ° C;
* At a pressure of 6380 bar - water freezes at 0 ° C;
* At a pressure of 16500 bar - water freezes at +60 ° C;
* And at a pressure of 20670 bar - water freezes at +76 ° C.
In the last two cases, we already have a hot ice.

Sea ice - Any form of ice, formed in the sea in the freezing of sea water. Characteristics - salinity and porosity, which determine its density (from 0.85 to 0,93-0,94 g/cm3) of the low density of ice towering above the water surface at 1 / 7 - 1 / 10 of its thickness. Sea ice begins to melt at a temperature above -2,3 ° C, it is more flexible and more difficult to fragmentation into parts than freshwater.

Sea ice (PAK from the English. Pack) - Sea ice thickness not less than 3 m, existed more than 2 annual cycles of growth and melting. In the form of extensive ice fields has been observed mostly in the Arctic basin. More correct name - multi-year ice.

Liquid Ice . In those places where it is always cold and where no direct sunlight, the layers of snow pressed into a hard solid ice. Under the pressure of Earth's gravity, or it can slowly flow through the earth's surface. This fluid is called a glacier ice, or Glazer.
The upper part of the glacier is called the zone of accumulation. These are places where new layers of snow fall, turning then into ice. At the lower end of the glacier is the ablation zone where ice melts, forming a melt-water. When the glacier descended down the slope, the ice can stretch and break, forming deep failures - the crack. The length of most glaciers is less than 2 km, but some of them much more. Vatnayekudl glacier in Iceland is 100 km in length.

Liquid gel ice (Binary Ice) - a new word to the progressive cooling technology designed to help manufacturers of products as long as possible to preserve the freshness and quality of their products. Binary Ice - is a mixture of microscopic ice crystals and liquids.
Liquid Ice - an excellent cooling medium, which does not cause damage to the product, envelops the product from all sides, preventing contact with air, thereby inhibiting the oxidation of tissue and microorganisms from entering them as a very rapid cooling promotes and supports high quality fresh chilled products for long term.
Liquid Ice (Binary Ice) may have a different concentration (5% -30%), it can easily be transported by pipeline through ordinary pumps, as well as makes it possible, using a single installation, to produce liquid ice as a long-term storage and effective predohlazhdeniya products before processing, or frozen.

Burning Ice - is a solid natural gas - methane hydrate. The compound of methane with water like a sherbet.
In nature, "blazing ice" found in the ocean and permafrost. Its reservoir is the Sea of Japan and the west coast of North America.

 

 

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