冰雪一家亲

在张德祥的带领下,一家人不论男女老少,玩起冰雪雕来不亦乐乎。每年的冬天对哈尔滨人来说都是一个特别的季节,因为在城市的大街小巷随处都能看到晶莹剔透的冰雪景观。而对于66岁的市民张德祥来说,每年的哈尔滨国际冰雪节更是一个全家人的节日。张德祥是哈尔滨著名的冰雪雕艺术家,曾经做过美术老师和中学校长。他从小就对冰雪有着特殊的感情,就连给儿子起名也不忘加上＂雪＂字,     

冰雪无忧 安全随行——2008年米其林冬季轮胎试驾试乘体验

2008年1月18日,在“冰城”哈尔滨举行了米其林X-ICE冬季轮胎试驾试乘体验活动。试驾活动在距离哈尔滨市区54km的二龙湖天然风景区举行,湖面由于完全结冰,温度极低,为本次活动创造了极限驾驶环境。米其林公司特别针对冬季轮胎的特点为体验者设置了多项精彩刺激的体验项目,包括刹车及直线加速、冰面绕桩、圆圈加速和专业改装赛车赛道试乘体验。     

冰雪世界

<正>创作日期:已丑年正月(2009年2月)雪山冰川,山恋重叠,巨石错落,都被圣洁的冰雪所疑固,是一个寂静、通透、晶莹的世界,是大自然的造化。冰封万里,一尘不染,这是一种理想的、令人心驰神往的意境。Land of lce and Snow,a crystal Shangri-La cocooned in the overlapping mountain peaks and divine tranquility.Here nature evolves and lives undisturbed.     

冰雪太妃糖

加拿大盛产枫树．枫树的种类很多,但只有糖枫和黑枫的树液中舍有糖分。每年4月春天到来,天气开始转暖,树液开始解冻,温度零摄氏度时处于最佳状态,小镇爱尔朱拉则会迎来一年一度的枫糖节。人们在树上凿孔插管,使树液流入容器,提炼成糖浆。枫糖节组织者会专门安排印第安人古老的提炼枫糖的现场表演。     

防冰雪剂

A)C_(2—8)的多元醇(如丙二醇) 15—75重量份 B)能生成水不溶性皮膜的树脂(如硝化纤维素、醇酸树脂、聚醋酸乙烯等) 25—85份把上述物料混合,涂在目的物(如建筑物、交通标志等)上,就能长期防止冰雪。     

冰雪路面轿车轮胎

授权公告号:CN 106183647B授权公告日:2018年5月22日专利权人:赛轮金宇集团股份有限公司发明人:李大鹏、谢丽波、马新军等本发明公开了一种冰雪路面轿车轮胎花纹设计。轮胎胎面花纹包括内侧肩部花纹、内侧中间花纹、中间花纹、外侧中间花纹和外侧肩部花纹。中间花纹位于内侧中间花纹与外侧中间花纹之间,内侧肩部花纹位于内侧中间花纹的外侧,外侧肩部花纹位于外侧中间花纹的外侧;内侧中间花纹设有内     

经历冰雪的考验

提起北欧总是让人浮想联翩,童话、小镇、冰雪、极光这样的词语在人们对于北欧的丰富想象面前只能说是冰山一角.2012年的十一月,我就是怀揣着对这些关键词的各种臆想走进了北欧、跨进了北极圈,而伴随我一路同行的是一台来自富士的微单——X-E1,我用它来与朋友们分享我眼中十一月的北欧.     

拍摄……冰雪特写

走出户外,拍摄一些有创意的冬日美景固然很好,但冬天已经悄悄远去。何不在家自己动手制作呢? Rachael D‘Cruze说道。     

三防冰雪极限测试

我们从不狂言要去征服一座山峰,只是谦卑地去接受大自然的安排,挑战自己。数码单反照相机、三防数码相机、旅行专用三脚架……我们把它们带到了海拔7000m的雪山上……     

The growth of ice crystals

An experimental investigation is reported of the A-axis and C-axis growth rates in water and brine in a channel immersed in a thermostatically controlled bath. Single crystals were nucleated from a capillary nucleating head, which could be rotated for measurement of C-axis growth rates. A-axis results are presented for subcoolings from 0.1 K to 1.0 K, for growth in water at velocities between 5 cm/sec and 23 cm/sec and in brine up to 6% salt concentration at 5 cm/sec and 12.5 cm/sec. While growth rates in water agree well with those of previous workers, those in brine are lower than any previously reported. At low subcoolings the growth rate varies linearly with ΔT, but at higher subcoolings the relationship is ν = AΔTⁿ, where n increases from about 1.45 for water to about 2.25 for 5% salt concentration. A new theory, based on conduction in the ice crystal, is outlined for the growth rate at high ΔT, and this yields more reasonable values of the constant A than previous theories. The experimental results presented for C-axis growth indicate considerably lower growth rates than any previously published.     

干冰清洗基本知识问答

粒状干冰在压缩空气的驱动下高速冲击被清洗设备表面．干冰在冲击瞬间粉碎升华,吸收大量热量,实现动能与热能之间的转化。根据物体热膨胀系数不同以及升华吸热,干冰使被清洗物体表面和污垢之间产生温度差从而破坏物体表面与污垢间的结合在从金属物质上清除非金属污垢时,这样的热冲击现象最为明显。粉碎的干冰微粒进入裂隙,迅速升华,体积瞬间膨胀800倍,如同爆炸将污垢层迅速剥离,达到最佳清洗效果。     

The C-axis growth rate of ice crystals

An experimental investigation has been carried out into the C-axis growth rates of ice crystals growing from a capillary tip into a stream of brine or water inside a closely-controlled temperature bath. Results are reported for growth in water at flow velocities of 5 cm/s and 12.5 cm/s for bath sub-coolings ranging from 0.06 to 1.2 K. and for growth in brine of concentrations from 1 to 4% at a flow velocity of 5 cm/s for bath sub-coolings from 0.23 to 0.5 K. The fresh water growth rates are lower by an order of magnitude than earlier reported results at the same bath sub-coolings. The growth rates increase with stream velocity at high sub-coolings, suggesting boundary layer thermal resistance. When allowance is made for this effect, the growth rates plotted against surface sub-coolings are in closer agreement with the previously-reported data and confirm the two-dimensional nucleation mechanism.The salt water data indicate a decrease in C-axis growth rate with increase of salt concentration. At least part of this effect can be accounted for by salt build-up at the ice surface as the result of boundary layer diffusion effects.     

Influence of solute type and concentration on ice scaling in fluidized bed ice crystallizers

During crystallization of ice from aqueous solutions, ice crystals exhibit a marked tendency to adhere to the cooled heat exchanger wall resulting in the formation of an insulating ice layer, often referred to as ice scaling. A promising method to avoid ice scaling is the application of a solid-liquid fluidized bed heat exchanger in which fluidized steel particles remove the ice crystals from the walls. This paper presents experiments with a single-tube fluidized bed heat exchanger in which ice crystals were produced from aqueous solutions of various solutes with varying concentrations. The experiments reveal that ice scaling is only prevented when a certain temperature difference between wall and solution is not exceeded. This transition temperature difference appears to increase approximately linearly with the solute concentration and is higher in aqueous solutions with low diffusion coefficients. The observed phenomena are explained by the hypothesis that ice scaling is only prevented when the mass transfer controlled growth rate of ice crystals on the wall does not exceed the scale removal rate induced by the fluidized steel particles. In conclusion, a model based on these physical phenomena is proposed to predict ice scaling in fluidized bed heat exchangers.     

干冰清洗技术

介绍了干冰清洗技术的发展历史、工作原理、优势以及在各行业的应用,并对干冰清洗技术未来的发展趋势进行了展望。     

Influence of formulation on the thermal behavior of ice cream mix and ice cream

The influence of fat and emulsifier types on particle size and thermal behavior of aged mixes and the corresponding ice creams was investigated. Mixes and ice creams based on partially unsaturated monodiglycerides (MDG) were characterized by an increased percentage of agglomerated fat globules compared with saturated MDG-based system. DSC thermograms obtained for refined coconut oil in mix showed a displacement of the main crystallization event toward lower crystallization teperatures compared with fat in the bulk phase. This supercooling effect was more or less pronounced for the three other fats used (hydrogenated coconut oil, refined palm oil, and anhydrous milk fat). In emulsified systems, an additional exotherm was observed that was interpreted in terms of MDG crystallization. The fact that this peak appeared at different temperatures ranging from 32 to 41°C as a function of the fat selection suggested that different fat-emulsifier interactions would occur. In the case of ice creams, although the water peak interfered with the fat peak, melting DSC curves allowed the discrimination between the fat types used in the formulation     

Luminescent photoproducts in UV-irradiated ice

This Account describes the near-UV and visible luminescences emitted from crystalline, polycrystalline, and amorphous ices as a result of excitation by UV light. Vibrationally resolved, short-lived luminescence around 340 nm arises from excited O(2) formed by the reaction of two O atoms. Long-lived luminescence around 420 nm is tentatively assigned to a spin-forbidden (4)sigma(-) --> X(2)Pi transition of OH. This Account gives a history of the research into this little-known phenomenon, places it in the context of other spectroscopic studies of gaseous and solid water, and proposes future directions for the work.