Scale-model ridges and interaction with narrow structures, Part 2: Thermodynamics of ethanol ice

This study characterizes the refreezing process of the deformed dopant ice. Both basin and laboratory experiments were conducted to study the influence of ethanol dopant on level ice and ice ridge consolidation rate and their mechanical properties. Experiments covered a ridge block thickness of 4 cm, ethanol concentration of 0.3% and freezing time of 7-12 hours at the temperature of -12 °C, experiments measuring flexural and compressive strength, and ice-structure interaction with cylindrical and conical structures. Study presents the influence of freezing and warming time on the mechanical parameters of model ice as well as differences between growth, temperature profile, and structure of ice from water-ethanol mixture and from pure water. The freezing process results for ethanol and fresh level and deformed ice were compared with developed thermodynamic models for fresh and dopant ice.Peer reviewe