Ice under pressure? New study revolutionizes our understanding!

Ice under pressure? New study revolutionizes our understanding!

A research team led by Martin Müser from the Saarland University has uncovered new insights into the melting of ice. In computer simulations, the scientists found that previous assumptions that pressure and friction were the main causes of melting were incorrect. The results were published in the renowned journal *Physical Review Letters* and represent a fundamental rethinking of glaciology.

Traditionally, the combination of pressure and friction, such as from shoes on ice, was relied upon to cause water to form. However, the latest findings show that the orientation of the molecules on the ice surface is crucial for the formation of a thin liquid layer. This disorder between the ice crystals causes a viscous film to form at the interface between the ice and the skis, even at very low temperatures, even below -40 degrees Celsius. This happens regardless of pressure and friction, as the interactions between the dipoles of the ice molecules and the sole of the shoe are crucial.

The role of surface melt

The phenomena that occur in connection with the melting and freezing of ice are extremely complex. Surface melting is a natural process that occurs regardless of temperature. Even if this is below the melting point, a mobile layer of water can form on the ice, which affects the smoothness of the ice. The surface of the ice remains liquid and increases possible damage, such as the bursting of unprotected water pipes in frost when freezing water expands. This is reinforced by the properties of the water, which remains stable below freezing point.

Scientists Joost M. W. Frenken and J. Friso van der Veen demonstrated experimentally in the 1980s that surface melting is a relevant phenomenon. Impurities, such as salts, influence the thickness of the liquid film formed and contribute to the complexity of the melting behavior. These findings are of great importance not only for the depth of understanding of the properties of ice, but also for meteorological phenomena, since the thin layer of liquid plays a role in the formation of thunderstorms.

The properties of ice cream

Ice itself is the solid state of water (H2O) and solidifies at temperatures below 0 °C. It has a hexagonal crystal structure and belongs to the mineral class of oxides and hydroxides. An important property of ice is the density anomaly: ice has a lower density than liquid water, causing it to float on water. This property has immense impacts on the global water cycle and ecology.

The use of ice in various areas, such as food cooling and sports, is widespread. In addition, glaciology, the science of ice, is an increasingly relevant field of research, especially in connection with climate change and its effects on ice masses worldwide.

In summary, the discovery of the new mechanisms of ice melting by Müser's team represents a paradigm shift that could potentially have far-reaching effects on the understanding of ice and its behavior. However, the exact consequences remain unclear for the time being.