Franks, F. (1975) Water, ice and solutions of simple molecules. In: R.B. Duckworth, Editor, Water relations of foods, Academic Press, London, 3–22.Franks, F., Water, ice and solutions of simple molecules. In: Water relations of foods (Ed.: Duckworth, R. B.), p. 3. London: ...
We measured the binding energy of N$_2$, CO, O$_2$, CH$_4$, and CO$_2$ on non-porous (compact) amorphous solid water (np-ASW), of N$_2$ and CO on porous amorphous solid water (p-ASW), and of NH$_3$ on crystalline water ice. We were able to measure binding energies ...
The structure of molecules under confinement and its macroscopic manifestation on adhesion and friction have significance in many complicated interfacial processes prevalent in biology, chemistry, and engineering. 展开 关键词: coordinated water hydration forces friction, surfactants sum frequency generation ...
These molecules could be simple sugars or short-chain amino acids — the latter being extremely primitive and found even in space and on the moon [25,26]. Radiant energy from the sun (or from a geothermal vent) beats down upon these primitive molecules. This energy builds exclusion zones ...
Close to the triple point, the surface of ice is covered by a thin liquid layer (so-called quasi-liquid layer) which crucially impacts growth and melting rates. Experimental probes cannot observe the growth processes below this layer, and classical model
Icing of seawater droplets is capable of causing catastrophic damage to vessels, buildings, and human life, yet it also holds great potential for enhancing applications such as droplet-based freeze desalination and anti-icing of sea sprays. While large-scale sea ice growth has been investigated for...
During warming the transition is followed by a large devitrification and melting. Cryomicroscopy shows that nuclei form in fractures produced by cooling. During warming, ice is seen to grow from the cracks into the supersaturated melt surrounding them. Prevention of cracking with plasticizing additives...
Why Ice Melts at Different Rates in Air and Water Assuming the air and water are both the same temperature, ice usually melts more quickly in water. This is because the molecules in water are more tightly packed than the molecules in the air, allowing more contact with the ice and a grea...
In the second part of the book the role played by the dense H-bond network developed by H2O molecules is examined. First in ice, where it has important atmospheric consequences,... 展开 DOI: 10.1016/B978-0-444-51957-3.X5000-8 被引量: 140 ...
That water can exist in two distinct ‘glassy’ forms — low- and high-density amorphous ice — may provide the key to understanding some of the puzzling characteristics of cold and supercooled water, of which the glassy solids are more-viscous counterpa