Researchers now have demonstrated the ability to spatially control frost nucleation (ice formation from water vapor) and to manipulate ice crystal growth kinetics. "The spatial control of icing in the ...

Furukawa Y. et al., Oscillations and accelerations of ice crystal growth rates in microgravity in presence of antifreeze glycoprotein impurity in supercooled water, Scientific Reports, March 6 ...

The beautiful symmetry of snowflakes masks the complex physics that governs how ice crystals grow and develop under different environmental conditions, explains Kenneth Libbrecht (Courtesy: ...

This research shows how fundamental physical laws, such as crystal growth kinetics and thermodynamics, can constrain the outcome of evolution and helps explain why we see the repeated development ...

This week Dutch, American and Canadian researchers present a major step in understanding antifreeze proteins, the proteins that hinder the growth of ice crystals.

This research shows how fundamental physical laws, such as crystal growth kinetics and thermodynamics, can constrain the outcome of evolution and helps explain why we see the repeated development ...

The diagram below, which is based on a chart created by Japanese physicist Ukichiro Nakaya, illustrates how atmospheric temperature and humidity can impact the growth of ice crystals into snowflakes.

Stabilizers in ice cream — typically guar gum or locust bean gum — help inhibit crystal growth, but don’t completely stop it. And once ice crystals hit 50 micrometers in diameter ...

Today, scientists report that a form of cellulose obtained from plants can be added to the tasty treat to stop crystals cold — and the additive works better than currently used ice growth inhibitors ...