Researchers from the Institute of Industrial Science at The University of Tokyo have unveiled a new mechanism for ice formation, shedding light on the process by which water droplets freeze.
This discovery centers on a rare form of ice, known as ice 0, which plays a crucial role in the formation of ice crystals in supercooled water.
Ice comes in over 20 different varieties, each forming under specific conditions of pressure and temperature.
The common form of ice we use to chill our drinks is called ice I.
However, researchers in Japan have now identified another type of ice, ice 0, which acts as a seed for ice crystal formation in supercooled water.
In a study published in Nature Communications, the researchers demonstrated that ice formation near the surface of liquid water can start from tiny crystal precursors with a structure similar to ice 0.
These structures cause a water droplet to freeze near its surface rather than at its core, a finding that resolves a longstanding puzzle in the field of ice nucleation.
Ice nucleation typically occurs heterogeneously, meaning it starts at a solid surface, such as the container holding the water.
However, this new research reveals that ice crystallization can also occur just below the water's surface, where it meets the air.
Here, the ice nucleates around small precursors with a ring-shaped structure characteristic of ice 0.
Lead author Gang Sun explains, "Simulations have shown that a water droplet is more likely to crystallize near the free surface under isothermal conditions.
This resolves a longstanding debate about whether crystallization occurs more readily on the surface or internally.
"Ice 0 precursors have a structure very similar to supercooled water, allowing water molecules to crystallize more easily.
These precursors form spontaneously due to the negative pressure effects caused by the surface tension of water.
Once crystallization begins, structures similar to ice 0 quickly transform into the more familiar ice I.Senior author Hajime Tanaka highlights the broad implications of this study, noting that understanding the mechanism of surface crystallization of water could significantly impact various fields, including climate studies and food sciences, where water crystallization plays a critical role.
This research offers valuable insights into meteorology, as ice formation via ice 0-like precursors may significantly affect small water droplets in clouds. Additionally, the findings have potential applications in technology, ranging from food science to air conditioning.
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