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In clouds warmer than about −37 °C where liquid water can persist in a supercooled state, ice nuclei can trigger droplets to freeze. [ 1 ] Contact nucleation can occur if an ice nucleus collides with a supercooled droplet, but the more important mechanism of freezing is when an ice nucleus becomes immersed in a supercooled water droplet and ...
Humidity is the amount of water vapor in the air. The vapor content of air is measured with devices known as hygrometers. The measurements are usually expressed as specific humidity or percent relative humidity. The temperatures of the atmosphere and the water surface determine the equilibrium vapor pressure; 100% relative humidity occurs when ...
In dry air, the adiabatic lapse rate (i.e., decrease in temperature of a parcel of air that rises in the atmosphere without exchanging energy with surrounding air) is 9.8 °C/km (5.4 °F per 1,000 ft). The saturated adiabatic lapse rate (SALR), or moist adiabatic lapse rate (MALR), is the decrease in temperature of a parcel of water-saturated ...
These ice particles end up as the nuclei of larger ice crystals. This process only happens at temperatures between 0 °C (32 °F) and −40 °C (−40 °F). Below −40 °C (−40 °F), liquid water will spontaneously nucleate, and freeze. The surface tension of the water allows the droplet to stay liquid well below its normal freezing point.
The water cycle is powered from the energy emitted by the sun. This energy heats water in the ocean and seas. Water evaporates as water vapor into the air. Some ice and snow sublimates directly into water vapor. Evapotranspiration is water transpired from plants and evaporated from the soil. The water molecule H
Freezing is a common method of food preservation that slows both food decay and the growth of micro-organisms. Besides the effect of lower temperatures on reaction rates, freezing makes water less available for bacteria growth. Freezing is a widely used method of food preservation. Freezing generally preserves flavours, smell and nutritional ...
Hard rime forms by rapid freezing of supercooled water under at least moderate wind conditions. The droplets freeze more or less individually, leaving air gaps. Clear ice forms by slow freezing of supercooled water. Clear ice is typically transparent and homogeneous. Its amorphous and dense structure makes it adhesive.
Frost forms when the air contains more water vapor than it can normally hold at a specific temperature. The process is similar to the formation of dew, except it occurs below the freezing point of water typically without crossing through a liquid state. Air always contains a certain amount of water vapor, depending on temperature.