ice crystal


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ice crystal

[′īs ‚krist·əl]
(physical chemistry)
Any one of a number of macroscopic crystalline forms in which ice appears, including hexagonal columns, hexagonal platelets, dendritic crystals, ice needles, and combinations of these forms; although the crystal lattice of ice is hexagonal in its symmetry, varying conditions of temperature and vapor pressure can lead to growth of crystalline forms in which the simple hexagonal pattern is almost undiscernible.
References in periodicals archive ?
In most of the two-moment microphysical schemes, the IN concentration is used to predict the concentration and mixing ratio of ice crystals. The calculation of the IN concentration is based on simple empirical equations, as shown above, and the initial ice crystal concentrations produced by heterogeneous nucleation are obtained by calculation.
Weight loss within frozen and thawed salmon occurred because of damaged induced by ice crystal growth during the freezing process [17].
However, how well gelatin hydrolysate can inhibit the growth of ice crystals in ice cream has not been extensively examined.
Second step was the improvement of the ice crystal generator device to increase the sizes of the ice crystals produced.
US plane maker Boeing told airlines last month to avoid flying the 787s within 50 nautical miles of thunderstorms to avoid formation of ice crystals. The alert came after a few such incidents were reported on the New Delhi- Tokyo route.
In the first category, the touch of the growing ice crystal caused the test specimen to act as a secondary nucleation site from which multiple new crystals grew rapidly.
CAS freezing works on the simple principle that water molecules cannot cluster and form cell-wall-damaging ice crystals if they are in motion during the freezing process.
Modern windows are made to seal in moisture and heat, but older windows may have all the right ingredients to grow a variety of ice crystals. Moisture from inside the home collects on the storm window, and the extreme cold outside can turn that' moisture into frost.
Sharp ice crystals in the seed embryo mean instant death for most seeds--but not for those of winterfat, a low-growing shrub that thrives from the Yukon to Mexico.
Frozen foods in the future may taste more like fresh and possess better eating qualities thanks to antifreeze polypeptides and proteins, which inhibit ice crystal formation and recrystallization and depress the freezing point without a corresponding decrease in melting point.
CITATION: Oliver, M., "Ice Crystal Icing Engine Testing in the NASA Glenn Research Center's Propulsion Systems Laboratory: Altitude Investigation," SAE Int.
La Prairie Cellular Swiss Ice Crystal Emulsion, PS213 (www.laprairie.co.uk) What's inside counts GET ready for a new entry into your beauty vocabulary.