ALBERT

Description: To resolve some of the factors causing strength variation in natural sea ice, fresh water and five different NaCl–H2O solutions were frozen in a tank designed to simulate the one-dimensional cooling of natural bodies of water. The resulting ice was structurally similar to lake and sea ice. The salinity of the salt ice varied from 1‰ to 22‰. Tables of brine volumes and densities were computed for these salinities in the temperature range 0° to −35° C. The ring-tensile strength σ of fresh-water ice was found to be essentially temperature independent from −10° to −30°C., with an average value of 29.6±8.5 kg./cm.2 at −10° C. The strength of salt ice at temperatures above the eutectic point (–21.2° C.) significantly decreases with brine volume v;. The σ–axis intercept of this line is comparable to the a values determined for fresh ice indicating that there is little, if any, difference in stress concentration between sea and lake ice as a result of the presence of brine pockets. The strength of ice containing NaCl.2H2O is slightly less than the strength of freshwater ice and is independent of the volume of solid salt and the ice temperature. No evidence was found for the existence of either phase or geometric hysteresis in NaCl ice. The strength of ice at sub-eutectic temperatures, however, is decreased appreciably if the ice has been subjected to temperatures above the eutectic point; this is the result of the redistribution of brine during the warm-temperature period. Short-term cooling produces an appreciable (20 per cent) decrease in strength, in fresh-water and NaCl.2H2O ice. The present results are compared with tests on natural sea ice and it is suggested that the strength of freshwater ice is a limit which is approached but not exceeded by cold sea ice and that the reinforcement of brine pockets by Na2SO4.10H2O is either lacking or much less than previously assumed.