Ultrafast superheating and melting of bulk ice
H. Iglev (),
M. Schmeisser,
K. Simeonidis,
A. Thaller and
A. Laubereau
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H. Iglev: Technische Universität München, James-Franck-Strasse
M. Schmeisser: Technische Universität München, James-Franck-Strasse
K. Simeonidis: Technische Universität München, James-Franck-Strasse
A. Thaller: Technische Universität München, James-Franck-Strasse
A. Laubereau: Technische Universität München, James-Franck-Strasse
Nature, 2006, vol. 439, issue 7073, 183-186
Abstract:
The big freeze The superheating of a solid above its melting point without actually causing it to melt is easy to achieve in substances that form high-quality crystals. That should be the case for water. But nothing is simple with water near its freezing point, and the hydrogen-bond network that holds the individual molecules together and gives water many unique properties makes it difficult to produce defect-free water ice. Until now, superheated ice has existed only in theory: now it has been produced experimentally, by heating the interior of bulk ice on very short time-scales, from −3 °C to room temperature. The ice was solid for the 250 picoseconds of the experiment, though when the temperature jump is more than 20 °C, it melts.
Date: 2006
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Persistent link: https://EconPapers.repec.org/RePEc:nat:nature:v:439:y:2006:i:7073:d:10.1038_nature04415
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DOI: 10.1038/nature04415
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