Properties of ice

Chapter 9, on entropy and molecular rotation in crystals and liquids, is concerned mostly with statistical mechanics rather than quantum mechanics, but the two appear together in SP 74. Chapter 9 contains one of Pauling s most celebrated papers, SP 73, in which he explains the experimentally measured zero-point entropy of ice as due to water-molecule orientation disorder in the tetrahedrally H-bonded ice structure with asymmetric hydrogen bonds (in which the bonding proton is not at the center of the bond). This concept has proven fully valid, and the disorder phenomenon is now known to affect greatly the physical properties of ice via the... 

FIGURE 26.11 Frictional properties of ice when slight amounts of different salts are added to the water before freezing. (From Roberts, A.D. and Lane, J.D., J. Phys. D, 16, 275, 1983.)... 

This is an appropriate point to remark on some of the thermodynamic aspects of the complicated random network structure envisaged for the liquid. Now, the thermodynamic properties of ices II and III are very similar 1h The ice II ice III transition (249 K, 3.4 kbar) involves only a very small change in volume, namely 0.26 cm3/mole, 1.6% of the molar volume), a small change in entropy 1.22 cal/° mole, and a small change in enthalpy, 304 cal/mole. Similarly, the ice I ice II,... 

Effects of Properties of Ice Bed. The size and shape of the ice particles affect the properties of the bed strongly. The ice produced by the direct freezer is in the shape of flat disks, either circular or oval in shape, similar to those reported by Rose (5) and Umano (7). 

The ice crystal structure consists of water molecules hydrogen-bonded in a solid lattice. Since water molecules are similarly bonded in hydrates, both water molecules and hydrogen bonds are considered briefly in the following two sections. Many mechanical properties of ice are similar to hydrates, as detailed in Section 2.2. 

Molecular reorientations at Bjerrum fault sites are responsible for the dielectric properties of ice. A second type of fault (proton jumps from one molecule to a neighbor) accounts for the electrical conductivity of ice, but cannot account for the high dielectric constant of ice. Further discussion of such ice faults is provided by Franks (1973), Franks and Reid (1973), Onsager and Runnels (1969), and Geil et al. (2005), who note that interstitial migration is a likely self-diffusion mechanism. 

These relatively weak bonds help determine the properties of ice. The molecules are held together by weak forces as a result, they are easy to break apart. It requires little energy, in this case heat,... 

Nagornov OV, Chizhov VE (1990) Thermodynamic properties of ice, water, and their mixtures at high pressures (in Russian). Zhurnal Prikladnoi Mekhaniki i Tekhnicheskoi Fiziki 31 41-48... 

The relations between the thermal properties of ice, liquid water, and steam are indicated below ... 

Adapa, S., Dingeldein, H., Schmidt, K.A., Herald, T.J. 2000. Rheological properties of ice cream mixes and frozen ice creams containing fat and fat replacers. J. Dairy Sci. 83, 2224-2229. Adleman, R., Hartel, R.W. 2002. Lipid crystallization and its effect on the physical structure of ice cream. In Crystallization Processes in Fats and Lipid Systems (N. Garti, K. Sato, eds.), pp. 381-427, Marcel Dekker, New York. 

Bolliger, S., Goff, H.D., Tharp, B.W. 2000a. Correlation between colloidal properties of ice cream mix and ice cream. Int. Dairy J. 10, 303-309. 

Newton MD (1983) Small water clusters as theoretical models for structural and kinetic properties of ice. J Phys Chem 87 4288 -4292... 

Final freezing and hardening. To obtain the typical textural properties of ice cream and to enable longer periods of storage the partially frozen, still soft ice cream is filled into the finished product containers, further cooled down, and thus hardened, down to temperatures of-15 to -25°C such that 80%-90% of its water is finally frozen. 

Sherman (1966) studied the viscoelastic properties of ice cream mix and melted ice cream. The creep-compliance curve for the ice cream mix was described by the relation ... 

Clark R. N. and Lucey P. G. (1984) Spectral properties of Ice-particulate mixtures and implications for remote-sensing 1. Intimate mixtures. J. Geophys. Res. 89, 6341—6348. 

The many-body (or cooperative) effect in intermolecular interactions plays an important role in the modem view of condensed matter. Hydrogen bonding in water constitutes one such system. This cooperativity explains some of the anomalies of water and aqueous systems. - For example, the cooperativity is responsible for the contraction of H bonds in ordinary ice and liquid water compared to the gaseous dimer.Indeed, the length of a H bond (roo distance) in the gaseous dimer is about 2.98 A, in liquid water it is about 2.85 A, and in ordinary ice it is about 2.74 A. The approaches based on pair additive interactions cannot properly describe the properties of ice, water, and aqueous solutions because they ignore the cooperativity. 

Ohmes et al.. Sensory and physical properties of ice creams containing milk fat or fat replacers, Journal of Dairy Science 81, 5 (1998)... 

Two physical properties of ice, its strong adhesion and its low dynamic friction, have driven the interest in ice research for decades. Since both properties are ice/solid-interface phenomena, significant attention has been paid to the structure and properties of the ice-solid interfaces. 

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