Ice FAQs:


Q: Is ice water frozen into a solid state?

A: Yes.

Q: Is ice difficult to superheat?

A: Yes.

Q: Is ice a formation of ice generally created in areas with less calm conditions?

A: Yes.

Q: Is ice a form of rotten ice that develops in columns perpendicular to the surface of a lake?

A: Yes.

Q: Was ice originally thought to be slippery due to the pressure of an object coming into contact with the ice?

A: Yes, and melting a thin layer of the ice and allowing the object to glide across the surface.

Q: Is ice still harvested for ice and snow sculpture events?

A: Yes.

Q: Is ice slippery because ice molecules at the interface cannot properly bond with the molecules of the mass of ice beneath?

A: Yes, These molecules remain in a semi-liquid state, providing lubrication regardless of pressure against the ice exerted by any object.

Q: Was ice used to chill treats for royalty?

A: Yes.

Q: Was ice brought in during the winters from nearby mountains in bulk amounts, and stored in specially designed, naturally cooled refrigerators, called yakhchal?

A: Yes, This was a large underground space that had thick walls made of a special mortar called sarooj, composed of sand, clay, egg whites, lime, goat hair, and ash in specific proportions, and which was known to be resistant to heat transfer.

Q: Is ice abundant and occurs naturally from as close to the Sun as Mercury to as far away as the Oort cloud objects?

A: Yes.

Q: Was ice imported into England from Norway on a considerable scale as early as 1823?

A: Yes.

Q: Is ice predicted to become a metal?

A: Yes, this has been variously estimated to occur at 1.55 TPa or 5.62 TPa.

Q: Is ice more common?

A: Yes, however, hexagonal crystalline ice can be formed by volcanic action.

Q: Is ice now produced on an industrial scale?

A: Yes, for uses including food storage and processing, chemical manufacturing, concrete mixing and curing, and consumer or packaged ice.

Q: Is ice used in a variety of ways?

A: Yes, and including cooling, winter sports and ice sculpture.

Q: Is ice riddled with brine-filled channels which sustain sympagic organisms such as bacteria?

A: Yes, and algae, copepods and annelids, which in turn provide food for animals such as krill and specialised fish like the bald notothen, fed upon in turn by larger animals such as emperor penguins and minke whales.

Q: Is ice now mechanically produced on a large scale?

A: Yes, but before refrigeration was developed ice was harvested from natural sources for human use.

Q: Is ice an important component of the global climate?

A: Yes, and particularly in regard to the water cycle.

Q: Is ice driven by the wind piling up on the windward shore?

A: Yes.

Q: Is ice 0.9167 g/cm3 at 0 °C?

A: Yes, and whereas water has a density of 0.9998 g/cm³ at the same temperature.

Q: Is ice very difficult to see?

A: Yes, because it lacks the expected frosty surface.

Q: Is ice also realized in some insulating magnetic materials in which the magnetic moments mimic the position of protons in water ice and obey energetic constraints similar to the Bernal-Fowler ice rules arising from the geometrical frustration of the proton configuration in water ice?

A: Yes.

Q: Is ice controlled by the formation of hydrogen bonds between adjacent oxygen and hydrogen atoms?

A: Yes, while it is a weak bond, it is nonetheless critical in controlling the structure of both water and ice.

Q: Is ice slippery when standing still even at below-zero temperatures?

A: Yes.

Q: Was ice sent from New York City to Charleston?

A: Yes, and South Carolina in 1799, and by the first half of the 19th century, ice harvesting had become big business.

Q: Was ice once used to cool refrigerators in the 19th century?

A: Yes, and called "iceboxes".