Research unveils a mathematical model for ice nucleation, showing how surface angles affect water’s freezing point, with applications in snowmaking and cloud seeding.
From abstract-looking cloud formations to roars of snow machines on ski slopes, the transformation of liquid water into solid ice touches many facets of life. Water’s freezing point is generally accepted to be 32 degrees Fahrenheit. But that is due to ice nucleation — impurities in everyday water raise its freezing point to this temperature. Now, researchers unveil a theoretical model that shows how specific structural details on surfaces can influence water’s freezing point.
Research Findings and Their Implications.
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