File:Ice_Block,_Canal_Park,_Duluth_(32752478892).jpg · Wikimedia Commons · See Wikimedia Commons

EntityQ23392· pop 177· linked from 1,275 articles

gelo

Also known as solid water, water ice, water, crystalline water, frozen water, frozen ice

estado sólido da água

OverviewAI-generated

Ice is a chemical compound with the formula H₂O. It has a density of 925.7 and a Mohs' hardness of 1.5. The melting point of ice is 0. The speed of sound in ice is 3000.

The subject is associated with the Unicode character 🧊. It is categorized under the Commons category "Ice" and has a corresponding gallery.

In academic literature, a PubMed query for "ice" returns a count of 53343. Additionally, the topic is referenced by 1,275 other encyclopedia articles.

Synthesized by Vinony from 11 facts across 3 sources: Wikidata, PubMed, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.

Key facts

Material.name: Ice
Material.image: Ice Block, Canal Park, Duluth (32752478892).jpg
Material.alt: A picture of ice
Material.caption: An ice block
Material.density: 0.9167–0.9168 g/cm3
Material.refractive_index: 1.309
Material.youngs_modulus: 3400 to 37,500 kg-force/cm2
Material.tensile_strength: 5 to 18 kg-force/cm2
Material.compressive_strength: 24 to 60 kg-force/cm2
Material.thermal_conductivity: 0.0053(1 + 0.0015 θ) cal/(cm s K), θ = temperature in °C
Material.specific_heat: 0.5057 − 0.001863 θ cal/(g K), θ = absolute value of temperature in °C
Material.dielectric_constant: ~95
Material.footnotes: The properties of ice vary substantially with temperature, purity and other factors.

via Wikipedia infobox

Research

53,343 papers

[Ice Swimming].ReviewPraxis · 2023Weiss K, Nikolaidis PT, Knechtle BDOI: 10.1024/1661-8157/a004052
Microbial ice-binding structures: A review of their applications.ReviewInternational journal of biological macromolecules · 2024Uko MP, Umana SI, Iwatt IJ et al.DOI: 10.1016/j.ijbiomac.2024.133670
Control of ice crystal nucleation and growth during the food freezing process.ReviewComprehensive reviews in food science and food safety · 2022Jia G, Chen Y, Sun A et al.DOI: 10.1111/1541-4337.12950
Ice-Binding Proteins and Their Function.ReviewAnnual review of biochemistry · 2016Bar Dolev M, Braslavsky I, Davies PLDOI: 10.1146/annurev-biochem-060815-014546
Control strategies of ice nucleation, growth, and recrystallization for cryopreservation.ReviewActa biomaterialia · 2023Lin M, Cao H, Li JDOI: 10.1016/j.actbio.2022.10.056
Supercooling-Promoting (Anti-ice Nucleation) Substances.ReviewAdvances in experimental medicine and biology · 2018Fujikawa S, Kuwabara C, Kasuga J et al.DOI: 10.1007/978-981-13-1244-1_16
Coexisting with Ice Crystals: Cryogenic Preservation of Muscle Food─Mechanisms, Challenges, and Cutting-Edge Strategies.ReviewJournal of agricultural and food chemistry · 2023Xie Y, Zhou K, Tan L et al.DOI: 10.1021/acs.jafc.3c06155
Divergent Mechanisms of Ice Growth Inhibition by Antifreeze Proteins.ReviewMethods in molecular biology (Clifton, N.J.) · 2024Drori R, Stevens CADOI: 10.1007/978-1-0716-3503-2_12

via PubMed

Wikidata facts

Subclass of: water
Followed by: liquid water
Material used: water
Image: Eiskristalle in der Eishöhle.JPG

Show 14 more facts

density: 925.7
Commons category: Ice
crystal system: hexagonal crystal system
chemical formula: H₂O
topic's main category: Category:Water ice
facet of: water
Commons gallery: Ice
phase point: triple point
melting point: 0
speed of sound: 3000
on focus list of Wikimedia project: Wikipedia:Vital articles/Level/4
Unicode character: 🧊
topic has template: Template:Ice
Mohs' hardness: 1.5

Sources (9)

via Wikidata · CC0

Article · Português

Gelo (do latim gelus) é o estado sólido da água cristalizada no sistema cristalino hexagonal. Seu aspecto é vítreo e semitransparente. A sua densidade é inferior à da água, ficando em 0,9178 grama por centímetro cúbico. O seu ponto de fusão é de 0 grau Celsius a uma atmosfera de pressão. A mesma massa de água em estado líquido ou em estado sólido tem volumes diferentes, pois, ao passar de um estado para o outro, o volume aumenta cerca de 9 por cento: ao contrário da maioria dos outros sólidos, o gelo, no seu ponto de fusão, apresenta-se mais dilatado do que a sua forma líquida até atingir os 4 graus Celsius. Seu ponto de formação é usado como valor de referência em termodinâmica. O gelo tem pelo menos dezessete fases cristalinas conhecidas e três fases amorfas (não cristalinas), que existem em diferentes temperaturas e pressões. A estrutura extremamente aberta das moléculas do gelo faz com que ocupe maior volume — e, por isso, seja menos denso — do que a água.

Abstract from DBpedia / Wikipedia · CC BY-SA