Today is Ice Day on Alcademics, so stay tuned for more exciting coverage of my ongoing experiments to make clear ice in my home freezer.
So far, I've tried:
- Distilled vs. Tap Water
- Multiple melting and freezings of water
- Hot Water vs. Cold Water
- Carbonated Water vs. Still Water
So far I haven't achieved… anything, but I'm gathering information that should help in the future. In recent experiments, I found that ice freezes from the outside in, which is sort of obvious, but it's important because that's where all the air is trapped that makes the majority of cloudiness in ice. So I wanted to try some different container shapes to test how and where the air bubble forms.
In a vertical container, such as these Vietnamese take-out soup containers I've been using, the air bubble forms toward the middle-bottom. (I've set the ice upside-down in this picture.)
Whereas in a flat horizontal container such as a lasagna tray, the air bubble forms in a layer across the bottom of the pan.
The experiment continues after the jump.