When large supercooled water droplets (sld) are present in temperatures below +5°c, outside air temperature, what type of icing would be expected to form?

ice that is glossy, clear, or translucent

Explanation:

A substance is seen can see clear or transparent when visible light can pass through it without being absorbed, reflected or dispersed too much. Water absorbs some wavelengths of light, but mainly non-visible light. For example, if our eyes allowed us to see ultraviolet wavelengths, then the water would not be transparent. This explains why liquid water is clear, but then why is ice not? Except in high-level bars and cocktail bars, where the cubes seem to be carved out of glass, it is difficult for mere mortals to remove a piece from the freezer that does not have something opaque or cloudy.

Because the ice cubes we make usually come from tap water, there are many "impurities" there. When the water begins to freeze, these and the air bubbles "run away" to the liquid that has not yet frozen. Therefore, the opaque part is always where the water freezes later (sometimes it occurs at the bottom, depending on the freezer). And, since light cannot travel in a straight line through ice due to impurities, it appears cloudy.

To create ice cubes of crystalline category, the key is to freeze the water very slowly so that the impurities and the air bubble have the opportunity to rise to the surface and, in the case of air, escape. A slow freeze also allows larger ice crystals to form, which have few surfaces to scatter light. It is also a physical phenomenon when, for example, when large drops of supercooled water (SLD) are present at temperatures below + 5 ° C, transparent or translucent ice is also generated. Some also point out that it is convenient to boil water before, but this does not always work.