Effects of Nanostructure Additives on Supercooling and Freezing of Distilled Water

摘要

The phenomenon of supercooling, which prevents freezing of water below the freezing point, is an obstacle to the production of inexpensive ice. In the case of ice heat storage systems using bio-preservation, low-temperature refrigeration of food and ice capsules in the HVAC industry, the supercooled water in capsules that indirectly come into contact with the outside is one of the problems that must be solved to maintain energy costs and the quality of food or organs. To improve this, experimental evaluation of additives that serve as crude nuclear agents is needed. However, research on this area needs to be supported because the types of additives are limited and their physical properties are unstable. In this paper, the effect of distilled water containing an additive of average diameter nanometer size on solution (frozen) supercooled below the freezing point was investigated. The supercooling time and supercooling level of each specimen were analyzed after addition of kaolin, strontium hydroxide, oxidizing mineral and nano-sized single-wall carbon nanotubes (SWCNT) as mineral fine particles in the distilled water. As a result, it has been confirmed that kaolin and SWCNT can be used as nuclear materials to release supercooling of water. In addition, when kaolin, a mineral fine particle, is used as a nuclear material, its size affects the performance of nuclearization. This confirmed the impact of nuclear material particle size and structure on overcooled emissions.