Item: The role of bacterial protein for snowmaking and as an antifreeze
Title: The role of bacterial protein for snowmaking and as an antifreeze
Proceedings: Proceedings of the 1994 International Snow Science Workshop, Snowbird, Utah, USA
Authors: David A. Lind, Department of Physics, University of Colorado, Boulder, CO 80309
Abstract: Since making of artificial snow for ski area application is now widely practiced at most major resorts, an understanding of the basis for the process is desirable for ski professionals. An outline of the supercooling of liquid water and the ordering transition necessary to form the crystalline state will be presented. Natural and inorganic nucleating agents do the job but rather inefficiently. Depending on water droplet size natural agents will nucleate ice at 18°F on the average, while bacterial proteins are effective at 25°F to 28°F. Thus snow can be made more efficiently and the liquid water content may be controlled for the application. This paper will address some the engineering as well as environmental concerns of snow making. Related to this discussion is the prevention of nucleation and growth of ice in biological fluids or plant structures. A brief survey will show how similar proteins prevent ice crystal growth in living tissue as well as the application for preservation of frozen food products.
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Keywords: ice crystals, temperature, snow making
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