Supercooling of Water Controlled by Nanoparticles and Ultrasound

Nanoparticles, including Al 2 O 3 and SiO 2 , and ultrasound were adopted to improve the solidification properties of water. The effects of nanoparticle concentration, contact angle, and ultrasonic intensity on the supercooling degree of water were investigated, as well as the dispersion stability of nanoparticles in water during solidification. Experimental results show that the supercooling degree of water is reduced under the combined effect of ultrasound and nanoparticles. Consequently, the reduction of supercooling degree increases with the increase of ultrasonic intensity and nanoparticle concentration and decrease of contact angle of nanoparticles. Moreover, the reduction of supercooling degree caused by ultrasound and nanoparticles together do not exceed the sum of the supercooling degree reductions caused by ultrasound and nanoparticles separately; the reduction is even smaller than that caused by ultrasound individually under certain conditions of controlled nanoparticle concentration and contact angle and ultrasonic intensity. The dispersion stability of nanoparticles during solidification can be maintained only when the nanoparticles and ultrasound together show a superior effect on reducing the supercooling degree of water to the single operation of ultrasound. Otherwise, the aggregation of nanoparticles appears in water solidification, which results in failure. The relationships among the meaningful nanoparticle concentration, contact angle, and ultrasonic intensity, at which the requirements of low supercooling and high stability could be satisfied, were obtained. The control mechanisms for these phenomena were analyzed.