ICE

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ICE

abbreviation for INSTITUTE OF CHARTERED ENGINEERS.
References in periodicals archive ?
While radiances from geostationary orbit cannot answer this question, we believe that large cloud-top ice particles appear when cloud-condensation nuclei concentrations are low, environmental relative humidity values are high, the dry-air entrainment rate is extremely limited (i.e., nearly undiluted, or "hot"), and updraft speeds are slow enough for ice crystal growth and persistence, but strong enough for lofting to cloud top.
The prediction of the IN concentration in the model is very complex and difficult due to the lack of understanding of the relative importance of the four heterogeneous ice crystal nucleation mechanisms.
Quality measures affected by freezing include changes in color, texture, water holding capacity, and intracellular/extracellular ice crystal growth effects on structure.
The new ice crystal generating system allows the wind tunnel to produce high intensity levels of ice crystals and mixed-phase conditions (ice crystals and water drops combined) similar to those experienced when flying through convective storms at high altitude.
The gelatin hydrolysates obtained from gelatin types 225B40 and 100B40, which were processed at 37 C for 30 minutes, at pH 7.0, and in an enzyme-to-gelatin ratio of 1:15, inhibited ice crystal growth in the ice cream mix.
Ice crystal generation is controlled by the air atomization pressure and temperature.
AI has informed the Directorate General of Civil Aviation ( DGCA) that it has reworked the flight path procedure to avoid the dangerous cumulonimbus clouds, which pervade the Chinese airspace and cause ice crystals to accumulate on the engine when the plane is above 30,000 feet.
Before vitrification embryologists used a controlled-cooling system to freeze oocytes (slow freezing) which requires 2-3 hours, and the longer freeze time commonly results in the formation of ice crystals within oocyte cells, which can significantly reduce survival rates of the eggs after warming to just 50 per cent.
The first challenge is aeration optimisation in the freezing process: by adding Sherex Enlite, the creaminess of the texture is retained and there is good aeration, fine and stable air cells and controlled ice crystal growth, creating a creamy and indulgent mouthfeel overall.
Every two years, during the Anuga in Cologne, Germany, the magazine salutes several movers and shakers of the industry by awarding them its coveted Golden Ice Crystal honor.