A crystal or crystalline solid is a solid material whose constituents are arranged in a highly ordered microscopic structure, forming a crystal lattice that extends in all directions. In addition, macroscopic single crystals are usually identifiable by their geometrical shape, consisting of flat faces with specific, characteristic orientations. The scientific study of crystals and crystal formation is known as crystallography. The process of crystal formation via mechanisms of crystal growth is called crystallization or solidification.
Frost is a thin layer of ice on a solid surface, which forms from water vapor that deposits onto a freezing surface. Frost forms when the air contains more water vapor than it can normally hold at a specific temperature. The process is similar to the formation of dew, except it occurs below the freezing point of water typically without crossing through a liquid state.
Diamond dust is a ground-level cloud composed of tiny ice crystals. This meteorological phenomenon is also referred to simply as ice crystals and is reported in the METAR code as IC. Diamond dust generally forms under otherwise clear or nearly clear skies, so it is sometimes referred to as clear-sky precipitation. Diamond dust is most commonly observed in Antarctica and the Arctic, but can occur anywhere with a temperature well below freezing. In the polar regions of Earth, diamond dust may persist for several days without interruption.
Freezing is a phase transition in which a liquid turns into a solid when its temperature is lowered below its freezing point. In accordance with the internationally established definition, freezing means the solidification phase change of a liquid or the liquid content of a substance, usually due to cooling.
Ice crystals are solid ice in symmetrical shapes including hexagonal columns, hexagonal plates, and dendritic crystals. Ice crystals are responsible for various atmospheric optic displays and cloud formations.
An icicle is a spike of ice formed when water falling from an object freezes.
Freezing food preserves it from the time it is prepared to the time it is eaten. Since early times, farmers, fishermen, and trappers have preserved grains and produce in unheated buildings during the winter season. Freezing food slows decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species. In the food commodity industry, there are two processes: mechanical and cryogenic. The freezing kinetics is important to preserve the food quality and texture. Quicker freezing generates smaller ice crystals and maintains cellular structure. Cryogenic freezing is the quickest freezing technology available due to the ultra low liquid nitrogen temperature −196 °C (−320 °F).
The Mpemba effect is the name given to the observation that a liquid which is initially hot can freeze faster than the same liquid which begins cold, under otherwise similar conditions. There is disagreement about its theoretical basis and the parameters required to produce the effect.
In physics and chemistry, flash freezing is the process whereby objects are rapidly frozen. This is done by subjecting them to cryogenic temperatures, or it can be done through direct contact with liquid nitrogen at −196 °C (−320.8 °F). It is commonly used in the food industry.
An ice cube is a small piece of ice, which is typically rectangular as viewed from above and trapezoidal as viewed from the side. Ice cubes are products of mechanical refrigeration and are usually produced to cool beverages. They may be produced at home in a freezer with an ice tray or in an automated ice-making accessory. They may also be produced industrially and sold commercially.
A refrigerator, commonly fridge, is a commercial and home appliance consisting of a thermally insulated compartment and a heat pump that transfers heat from its inside to its external environment so that its inside is cooled to a temperature below the room temperature. Refrigeration is an essential food storage technique around the world. The low temperature reduces the reproduction rate of bacteria, so the refrigerator lowers the rate of spoilage. A refrigerator maintains a temperature a few degrees above the freezing point of water. The optimal temperature range for perishable food storage is 3 to 5 °C. A freezer is a specialized refrigerator, or portion of a refrigerator, that maintains its contents’ temperature below the freezing point of water. The refrigerator replaced the icebox, which had been a common household appliance for almost a century and a half. The United States Food and Drug Administration recommends that the refrigerator be kept at or below 4 °C (40 °F) and that the freezer be regulated at −18 °C (0 °F).
A domestic ice cream maker is a machine used to make small quantities of ice cream for personal consumption. Ice cream makers may prepare the mixture by employing the hand-cranking method or by employing an electric motor. The resulting preparation is often chilled through either pre-cooling the machine or by employing a machine that freezes the mixture.
Rime ice forms when supercooled water droplets freeze onto surfaces. In the atmosphere, there are three basic types of rime ice:
In thermodynamics, nucleation is the first step in the formation of either a new thermodynamic phase or structure via self-assembly or self-organization within a substance or mixture. Nucleation is typically defined to be the process that determines how long an observer has to wait before the new phase or self-organized structure appears. For example, if a volume of water is cooled significantly below 0 °C, it will tend to freeze into ice, but volumes of water cooled only a few degrees below 0 °C often stay completely free of ice for long periods (supercooling). At these conditions, nucleation of ice is either slow or does not occur at all. However, at lower temperatures nucleation is fast, and ice crystals appear after little or no delay.
An icemaker, ice generator, or ice machine may refer to either a consumer device for making ice, found inside a home freezer; a stand-alone appliance for making ice, or an industrial machine for making ice on a large scale. The term "ice machine" usually refers to the stand-alone appliance.
Anchor ice is defined by the World Meteorological Organization as "submerged ice attached or anchored to the bottom, irrespective of the nature of its formation". It may also be called bottom-fast ice. Anchor ice is most commonly observed in fast-flowing rivers during periods of extreme cold, at the mouths of rivers flowing into very cold seawater, in the shallow sub or intertidal during or after storms when the air temperature is below the freezing point of the water, and the subtidal in the Antarctic along ice shelves or near floating glacier tongues, and in shallow lakes.
Needle ice is a needle-shaped column of ice formed by groundwater. Needle ice forms when the temperature of the soil is above 0 °C (32 °F) and the surface temperature of the air is below 0 °C (32 °F). Liquid water underground rises to the surface by capillary action, and then freezes and contributes to a growing needle-like ice column. The process usually occurs at night when the air temperature reaches its minimum.
A snowflake is a single ice crystal that has achieved a sufficient size, and may have amalgamated with others, which falls through the Earth's atmosphere as snow. Each flake nucleates around a tiny particle in supersaturated air masses by attracting supercooled cloud water droplets, which freeze and accrete in crystal form. Complex shapes emerge as the flake moves through differing temperature and humidity zones in the atmosphere, such that individual snowflakes differ in detail from one another, but may be categorized in eight broad classifications and at least 80 individual variants. The main constituent shapes for ice crystals, from which combinations may occur, are needle, column, plate, and rime. Snow appears white in color despite being made of clear ice. This is due to diffuse reflection of the whole spectrum of light by the small crystal facets of the snowflakes.
Pumpable icetechnology (PIT) uses thin liquids, with the cooling capacity of ice. Pumpable ice is typically a slurry of ice crystals or particles ranging from 5 micrometers to 1 cm in diameter and transported in brine, seawater, food liquid, or gas bubbles of air, ozone, or carbon dioxide.
A brinicle is a downward-growing hollow tube of ice enclosing a plume of descending brine that is formed beneath developing sea ice.
