Today is Ice Day on Alcademics, so stay tuned for more exciting coverage of my ongoing experiments to make clear ice in my home freezer.
So far, I've tried:
- Distilled vs. Tap Water
- Multiple melting and freezings of water
- Hot Water vs. Cold Water
- Carbonated Water vs. Still Water
So far I haven't achieved... anything, but I'm gathering information that should help in the future. In recent experiments, I found that ice freezes from the outside in, which is sort of obvious, but it's important because that's where all the air is trapped that makes the majority of cloudiness in ice. So I wanted to try some different container shapes to test how and where the air bubble forms.
In a vertical container, such as these Vietnamese take-out soup containers I've been using, the air bubble forms toward the middle-bottom. (I've set the ice upside-down in this picture.)
Whereas in a flat horizontal container such as a lasagna tray, the air bubble forms in a layer across the bottom of the pan.
The experiment continues after the jump.
Side view of the cloudiness mostly at the bottom:
I thought then that I might minimize cloudiness in a vertical container by using a very tall one. I will have to go shopping for something in that shape. To test the horizontal container, I went back to the all-for-a-dollar store and bought an aluminum foil turkey pan. I had to bend it to get it to fit in my freezer. It froze like this:
And the ice looked like this:
There appears to be just as much cloudiness in the giant pan of ice as in the smaller pan. I had hoped that there would be more cloudiness towards the center of the pan with more clarity at the edges, but this does not appear the case- the air bubble just spreads out flat across the bottom.
Conclusions: The amount of air/cloudiness in ice appears proportional to the amount of water in the container, but by changing the shape of the container we can slightly manipulate where that cloudiness will form.
The next test, coming later today, is to use this information to our advantage.