How long does ice crystallization take?
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21 Citations | In this paper, the authors propose a phase-field model that describes the crystallization in an ice template and the evolution of particles during anisotropic solidification. |
16 Citations | An early indicator for inhomogeneous crystallization is provided by the uncharacteristically high Pt 4f photoelectron peak for crystalline ice compared with the corresponding uniformly thick amorphous case. |
39 Citations | This suggests that annealing led to crystallization of ice and subsequently the system became maximally freeze-concentrated. |
On the other hand, if the dust-to-ice ratio is high (larger than 1) and/or the thermal inertia is high (larger than 100), the crystallization front evolves in a continuous and smooth manner, even for pure, exothermic crystallization. | |
29 Citations | That CH formation completely overrides ice nucleation and crystallization is indicative of the rapidity of the process under the new set of extreme conditions. |
Ice may form in an instant, a moment of crystallization that can even be heard as clearly as a shotgun sometimes, but its life cycle is full of inbuilt slowness. | |
57 Citations | A model based on the heat transfer balance allows to predict the rate of ice crystallization. |
Electron diffraction results on vapor deposited amorphous ice indicate that the temperature of the nucleation of the cubic phase depends upon the amount of time between the deposition and the onset of crystallization, suggesting that freshly deposited ice layers reconstruct on times of the order of hours. | |
an increase in the local ordering of the interfacial water which is expected to facilitate the crystallization of ice at the surface. | |
Results showed that the quality of the ice layer is the key factor for the control of the crystallization process. | |
15 Citations | The crystallization kinetics are consistent with a "classical" nucleation and growth mechanism indicating that there is an energetic barrier for deeply supercooled water to convert to ice. |
21 Citations | Further study suggests that the grain size and the associated ice crystallization fraction are dependent on the field strength as well as frequency. |
We expect that the combination of state-of-the-art simulation methods here employed to study ice nucleation from solution will be of much use in forthcoming numerical investigations of crystallization in mixtures. | |
21 Citations | These modeling approaches can then be considered as a promising tool for the understanding and the prediction of the ice crystallization process in SSHEs so as to identify new ways to improve the performance of the process. |
Related Questions
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What is devitrification ice?4 answersDevitrification ice refers to the process by which a metastable glass or supercooled liquid transitions into a stable crystalline phase. It involves the nucleation and growth of ice particles in glass-forming solutions, particularly in compositions near the water-rich edge of the concentration range. Devitrification can occur during the warming phase of cryopreservation, such as in cell and tissue preservation, cryosurgery, and food manufacturing. The presence of nanoparticles, such as hydroxyapatite (HA) nanoparticles, in cryoprotective solutions can significantly affect the devitrification and recrystallization events upon warming. Successful cryopreservation requires not only fast cooling but also controlled rewarming processes to avoid devitrification. The kinetics of ice crystal growth in nanoparticle-containing dispersions are still not well understood. Devitrification can be influenced by factors such as cell dehydration during warming, which affects intracellular ice formation and critical warming rates.
How do ice crystal dimensions pose challenges to the stability of proteins?4 answersIce crystal dimensions pose challenges to the stability of proteins by affecting their structure and activity. Large ice crystals have been found to have a greater impact on protein stability compared to small ice crystals. The presence of large ice crystals can lead to a reduction in water-holding capacity and protein stability. Additionally, large ice crystals can cause changes in protein secondary and tertiary structure, as well as protein thermal stability. On the other hand, small ice crystals have been shown to have beneficial effects on water properties and protein stability. The size of ice crystals is an important factor to consider in preserving the stability of proteins during freezing.
How long does dry ice last?3 answersDry ice can last for appreciable periods of time, but it sublimes during storage. It has been common practice to allow the sublimed carbon dioxide (CO2) to escape into the atmosphere to prevent pressure build-up. However, there are methods to prolong the lifespan of dry ice. One method involves humidifying dry ice particles prepared by compressing snow dry ice. The humidification process involves spraying the dry ice with about 0.1-5% water and maintaining a temperature of about 18°C for approximately 15 minutes. Another method is to encase dry ice in a porous pouch, which allows for safe handling and can help keep frozen foodstuffs frozen for longer periods of time. Additionally, dry ice can be used as a heat sink in sludge freeze/thaw treatment, indicating that it can be effective in conditioning sludges. Finally, the quality of dry ice can be improved by passing liquefied gaseous CO2 through a humidifying vessel packed with ice, resulting in hard and dense dry ice.
How is the formation of gas bubles during freezing affected by by the velocity of the ice-water interface?3 answersThe velocity of the ice-water interface affects the formation of gas bubbles during freezing. The width of the gas tubes formed on the ampoule wall was found to be nearly independent of the freezing rate and ampoule diameter. The freezing interface strain gradually increased with lower ambient temperatures or an increase in the volume of water, leading to an increase in the interface strain. Water molecules were found to get exchanged between the ice-like and water-like domains of the interface with a time scale of ~10 ps. Visual experiments showed that the advancing ice-liquid interface interacted with sludge agglomerates, pushing them to move at lower advancing speeds, while forming needle-like ice crystals at faster freezing processes. The formation of gas bubbles during freezing is affected by the velocity of the ice-water interface, which influences the width of gas tubes, the freezing interface strain, and the interaction with other substances.
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