In physics, cryogenics is the production and behaviour of materials at very low temperatures.
Convection is single or multiphase fluid flow that occurs spontaneously due to the combined effects of material property heterogeneity and body forces on a fluid, most commonly density and gravity. When the cause of the convection is unspecified, convection due to the effects of thermal expansion and buoyancy can be assumed. Convection may also take place in soft solids or mixtures where particles can flow.
Boiling or ebullition is the rapid phase transition from liquid to gas or vapour; the reverse of boiling is condensation. Boiling occurs when a liquid is heated to its boiling point, so that the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. Boiling and evaporation are the two main forms of liquid vapourization.
A vacuum flask is an insulating storage vessel that slows the speed at which its contents change in temperature. It greatly lengthens the time over which its contents remain hotter or cooler than the flask's surroundings by trying to be as adiabatic as possible. Invented by James Dewar in 1892, the vacuum flask consists of two flasks, placed one within the other and joined at the neck. The gap between the two flasks is partially evacuated of air, creating a near-vacuum which significantly reduces heat transfer by conduction or convection. When used to hold cold liquids, this also virtually eliminates condensation on the outside of the flask.
A cryopump or a "cryogenic pump" is a vacuum pump that traps gases and vapours by condensing them on a cold surface, but are only effective on some gases. The effectiveness depends on the freezing and boiling points of the gas relative to the cryopump's temperature. They are sometimes used to block particular contaminants, for example in front of a diffusion pump to trap backstreaming oil, or in front of a McLeod gauge to keep out water. In this function, they are called a cryotrap, waterpump or cold trap, even though the physical mechanism is the same as for a cryopump.
Heat transfer is a discipline of thermal engineering that concerns the generation, use, conversion, and exchange of thermal energy (heat) between physical systems. Heat transfer is classified into various mechanisms, such as thermal conduction, thermal convection, thermal radiation, and transfer of energy by phase changes. Engineers also consider the transfer of mass of differing chemical species, either cold or hot, to achieve heat transfer. While these mechanisms have distinct characteristics, they often occur simultaneously in the same system.
Freezing is a phase transition in which a liquid turns into a solid when its temperature is lowered below its freezing point.
Supercooling, also known as undercooling, is the process of lowering the temperature of a liquid below its freezing point without it becoming a solid. As per the established international definition, supercooling means ‘cooling a substance below the normal freezing point without solidification’ While it can be achieved by different physical means, the postponed solidification is most often due to the absence of seed crystals or nuclei around which a crystal structure can form. The supercooling of water can be achieved without any special techniques other than chemical demineralization, down to −48.3 °C (−54.9 °F). Supercooled water can occur naturally, for example in the atmosphere, animals or plants.
Liquid nitrogen (LN2) is nitrogen in a liquid state at low temperature. Liquid nitrogen has a boiling point of about −196 °C (−321 °F; 77 K). It is produced industrially by fractional distillation of liquid air. It is a colorless, mobile liquid whose viscosity is about one-tenth that of acetone (i.e. roughly one-thirtieth that of water at room temperature). Liquid nitrogen is widely used as a coolant.
Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water to halt the cooking process. Blanching foods helps reduce quality loss over time. Blanching is often used as a treatment prior to freezing, dehydrating, or canning vegetables or fruits to deactivate enzymes, modify texture, remove the peel and wilt tissue. The inactivation of enzymes preserves colour, flavour, and nutritional value. The process has three stages: preheating, blanching, and cooling. The most common blanching methods for vegetables/fruits are hot water and steam, while cooling is either done using cold water or cool air. Other benefits of blanching include removing pesticide residues and decreasing microbial load. Drawbacks to the blanching process can include leaching of water-soluble and heat-sensitive nutrients and the production of effluent.
Cloud physics is the study of the physical processes that lead to the formation, growth and precipitation of atmospheric clouds. These aerosols are found in the troposphere, stratosphere, and mesosphere, which collectively make up the greatest part of the homosphere. Clouds consist of microscopic droplets of liquid water, tiny crystals of ice, or both, along with microscopic particles of dust, smoke, or other matter, known as condensation nuclei. Cloud droplets initially form by the condensation of water vapor onto condensation nuclei when the supersaturation of air exceeds a critical value according to Köhler theory. Cloud condensation nuclei are necessary for cloud droplets formation because of the Kelvin effect, which describes the change in saturation vapor pressure due to a curved surface. At small radii, the amount of supersaturation needed for condensation to occur is so large, that it does not happen naturally. Raoult's law describes how the vapor pressure is dependent on the amount of solute in a solution. At high concentrations, when the cloud droplets are small, the supersaturation required is smaller than without the presence of a nucleus.
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.
The Wegener–Bergeron–Findeisen process, is a process of ice crystal growth that occurs in mixed phase clouds in regions where the ambient vapor pressure falls between the saturation vapor pressure over water and the lower saturation vapor pressure over ice. This is a subsaturated environment for liquid water but a supersaturated environment for ice resulting in rapid evaporation of liquid water and rapid ice crystal growth through vapor deposition. If the number density of ice is small compared to liquid water, the ice crystals can grow large enough to fall out of the cloud, melting into rain drops if lower level temperatures are warm enough.
Erasto Bartholomeo Mpemba (1950–2023) was a Tanzanian game warden who, as a schoolboy, discovered the eponymously named Mpemba effect, a paradoxical phenomenon in which hot water freezes faster than cold water under certain conditions; this effect had been observed previously by Aristotle, Francis Bacon, and René Descartes.
Insect winter ecology describes the overwinter survival strategies of insects, which are in many respects more similar to those of plants than to many other animals, such as mammals and birds. Unlike those animals, which can generate their own heat internally (endothermic), insects must rely on external sources to provide their heat (ectothermic). Thus, insects persisting in winter weather must tolerate freezing or rely on other mechanisms to avoid freezing. Loss of enzymatic function and eventual freezing due to low temperatures daily threatens the livelihood of these organisms during winter. Not surprisingly, insects have evolved a number of strategies to deal with the rigors of winter temperatures in places where they would otherwise not survive.
Cryofixation is a technique for fixation or stabilisation of biological materials as the first step in specimen preparation for the electron microscopy and cryo-electron microscopy. Typical specimens for cryofixation include small samples of plant or animal tissue, cell suspensions of microorganisms or cultured cells, suspensions of viruses or virus capsids and samples of purified macromolecules, especially proteins.
Water is a polar inorganic compound that is at room temperature a tasteless and odorless liquid, which is nearly colorless apart from an inherent hint of blue. It is by far the most studied chemical compound and is described as the "universal solvent" and the "solvent of life". It is the most abundant substance on the surface of Earth and the only common substance to exist as a solid, liquid, and gas on Earth's surface. It is also the third most abundant molecule in the universe.
Giovanni Marliani was an Italian physicist, doctor, philosopher and astrologer who was born and lived during the Late Medieval period in northern Italy. Marliani specialised in many mathematical fields and lectured on the phenomenon of natural body heat. He was known for experiments attempting to empirically prove that hot water freezes faster than cold water.
Denis Gordon Osborne was a British diplomat and academic.
Pictet's experiment is the demonstration of the reflection of heat and the apparent reflection of cold in a series of experiments performed in 1790 by Marc-Auguste Pictet—ten years before the discovery of infrared heating of the Earth by the Sun. The apparatus for most of the experiments used two concave mirrors facing one another at a distance. An object placed at the focus of one mirror would have heat and light reflected by the mirror and focused. An object at the focus of the counterpart mirror would do the same. Placing a hot object at one focus and a thermometer at the other would register an increase in temperature on the thermometer. This was sometimes demonstrated with the explosion of a flammable mix of gasses in a blackened balloon, as described and depicted by John Tyndall in 1863.
