| Résumé | A series of experiments have been performed to measure the ultimate (flexural) strength of ice grown from impure melts containing one of a number of chemical dopants (chloride and sulfate salts, salts of the carboxylic acids, alcohols, amides and sugars). The results of these experiments indicate: (1) within a homologous series, the greatest strength reduction in the ice usually occurs for the lowest member of the series; (2) the overall reduction in strength of the ice to a limiting value is greater for the lower molecular weight dopants; and (3) of the chemical families tested, the most effective ice-strength reducing ones were the R-OH alcohols, the salts of the carboxylic acids and the amides. These results are discussed in terms of the structural features of the ice. An empirical relationship is presented for electrolytic dopants which predicts the optimum concentration of dopant necessary for reducing the strength of ice. |
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