Effect of Growth Parameters on Substructure Spacing in NaCl Ice Crystals
The effect of growth velocity υ and solute concentration C on the cellular substructure that develops in NaCl ice is studied in the range 3×10 −3 to 10 −5 cm s −1 and 1 to 100‰ respectively. The substructure is the result of the formation of a constitutionally super-cooled zone in the liquid ahead o...
Published in: | Journal of Glaciology |
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Main Authors: | , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Cambridge University Press (CUP)
1969
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Subjects: | |
Online Access: | http://dx.doi.org/10.1017/s0022143000020827 https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S0022143000020827 |
Summary: | The effect of growth velocity υ and solute concentration C on the cellular substructure that develops in NaCl ice is studied in the range 3×10 −3 to 10 −5 cm s −1 and 1 to 100‰ respectively. The substructure is the result of the formation of a constitutionally super-cooled zone in the liquid ahead of the advancing interface. Unidirectional freezing runs were made by placing a cold plate in contact with the “top” of the solution and using cold-plate temperatures of −20 and −70°C. The growth velocities were determined from a least-squares fit of the growth data to a power series. The average spacings between neighboring substructures a 0 were measured from photomicrographs of precisely located thin sections. Log-log plots of a 0 against υ show that the slope n gradually changes as a function of υ . In the run where no convection occurred, n changes from to 1 as υ decreases in agreement with the prediction of Bolling and Tiller. The results of Rohatgi and Adams are also shown to be in good agreement with this prediction. On the other hand when convection occurs, n changes from to approximately o as υ decreases. This is caused by convection reducing the effective value at C at the growing interface. The variation of a 0 with C is quite complex and shows a minimum in the composition range 9 to 25‰ NaCl. |
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