The Relationship between the Visco-Elastic and Structural Properties of Fine-Grained Snow
New and felt-like snow was sieved and sintered at a constant temperature in order to produce homogeneous samples of fine, rounded-grain snow with a density in the range 270–340 kg m −3 . The structure of single samples was changed in stages by non-destructive uniaxial compression. This deformation,...
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Language: | English |
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Cambridge University Press (CUP)
1975
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Online Access: | http://dx.doi.org/10.1017/s0022143000021985 https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S0022143000021985 |
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crcambridgeupr:10.1017/s0022143000021985 2024-04-07T07:53:41+00:00 The Relationship between the Visco-Elastic and Structural Properties of Fine-Grained Snow Kry, P. R. 1975 http://dx.doi.org/10.1017/s0022143000021985 https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S0022143000021985 en eng Cambridge University Press (CUP) Journal of Glaciology volume 14, issue 72, page 479-500 ISSN 0022-1430 1727-5652 Earth-Surface Processes journal-article 1975 crcambridgeupr https://doi.org/10.1017/s0022143000021985 2024-03-08T00:35:21Z New and felt-like snow was sieved and sintered at a constant temperature in order to produce homogeneous samples of fine, rounded-grain snow with a density in the range 270–340 kg m −3 . The structure of single samples was changed in stages by non-destructive uniaxial compression. This deformation, which amounted to 30%, took place within 8 hours (thus limiting temperature metamorphism). At each stage the Young’s modulus was measured quasi-statically and the creep behaviour under constant uniaxial compression was recorded. Stereological analysis of sections from the samples provided mean values for both grain-bond and grain properties. The Young’s modulus increased with density slightly more strongly than linearly, whereas the low-stress viscosity in unconfined compression increased nearly exponentially for densities less than 380 kg m −3 . The maximum densification resulted in a 15-fold increase in the measured visco-elastic properties. However, the number of grain bonds per unit mass increased linearly by a factor in the range 1.5 to 2 while the average grain-bond size remained constant. It is concluded that only a fraction of the grain bonds in a snow sample transmit an applied stress, and that the new grain bonds formed during the deformation of a snow sample determine the visco-elastic properties of snow. The hypothesis that chains, defined as series of stress-bearing grains, are the basic units of snow structure is developed. Semi-quantitative calculations developed from the chain concept explain the observed variations in the visco-elastic properties. Article in Journal/Newspaper Journal of Glaciology Cambridge University Press Journal of Glaciology 14 72 479 500 |
institution |
Open Polar |
collection |
Cambridge University Press |
op_collection_id |
crcambridgeupr |
language |
English |
topic |
Earth-Surface Processes |
spellingShingle |
Earth-Surface Processes Kry, P. R. The Relationship between the Visco-Elastic and Structural Properties of Fine-Grained Snow |
topic_facet |
Earth-Surface Processes |
description |
New and felt-like snow was sieved and sintered at a constant temperature in order to produce homogeneous samples of fine, rounded-grain snow with a density in the range 270–340 kg m −3 . The structure of single samples was changed in stages by non-destructive uniaxial compression. This deformation, which amounted to 30%, took place within 8 hours (thus limiting temperature metamorphism). At each stage the Young’s modulus was measured quasi-statically and the creep behaviour under constant uniaxial compression was recorded. Stereological analysis of sections from the samples provided mean values for both grain-bond and grain properties. The Young’s modulus increased with density slightly more strongly than linearly, whereas the low-stress viscosity in unconfined compression increased nearly exponentially for densities less than 380 kg m −3 . The maximum densification resulted in a 15-fold increase in the measured visco-elastic properties. However, the number of grain bonds per unit mass increased linearly by a factor in the range 1.5 to 2 while the average grain-bond size remained constant. It is concluded that only a fraction of the grain bonds in a snow sample transmit an applied stress, and that the new grain bonds formed during the deformation of a snow sample determine the visco-elastic properties of snow. The hypothesis that chains, defined as series of stress-bearing grains, are the basic units of snow structure is developed. Semi-quantitative calculations developed from the chain concept explain the observed variations in the visco-elastic properties. |
format |
Article in Journal/Newspaper |
author |
Kry, P. R. |
author_facet |
Kry, P. R. |
author_sort |
Kry, P. R. |
title |
The Relationship between the Visco-Elastic and Structural Properties of Fine-Grained Snow |
title_short |
The Relationship between the Visco-Elastic and Structural Properties of Fine-Grained Snow |
title_full |
The Relationship between the Visco-Elastic and Structural Properties of Fine-Grained Snow |
title_fullStr |
The Relationship between the Visco-Elastic and Structural Properties of Fine-Grained Snow |
title_full_unstemmed |
The Relationship between the Visco-Elastic and Structural Properties of Fine-Grained Snow |
title_sort |
relationship between the visco-elastic and structural properties of fine-grained snow |
publisher |
Cambridge University Press (CUP) |
publishDate |
1975 |
url |
http://dx.doi.org/10.1017/s0022143000021985 https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S0022143000021985 |
genre |
Journal of Glaciology |
genre_facet |
Journal of Glaciology |
op_source |
Journal of Glaciology volume 14, issue 72, page 479-500 ISSN 0022-1430 1727-5652 |
op_doi |
https://doi.org/10.1017/s0022143000021985 |
container_title |
Journal of Glaciology |
container_volume |
14 |
container_issue |
72 |
container_start_page |
479 |
op_container_end_page |
500 |
_version_ |
1795669761099563008 |