Italian ice has a sorbet-like texture, but these frozen desserts really aren't the same thing. So, where does this summer ...

As ice crystals start to form, the concentration of sugars and other dissolved materials in the unfrozen liquid increases, which further lowers its freezing point.

The ice crystals are in the 10 to 20 micron size range. It really is a beautiful thing to look at under an electron microscope, depending on the technique that you use (see image). Close up Ice cream ...

Snow. It's made up of tiny ice crystals that can transform into a variety of intricate symmetrical patterns forming a beautiful snowflake. Have you ever wondered how snowflakes form?

There are methods to keep crystals tiny in ice cream and other frozen desserts; one involves constant stirring while the product is gradually chilled to the final storage temperature.

That promotes the growth of big ice crystals, which are smoother and clearer, and prevents temperature fluctuations that could lead to either cracks or the cloudiness that comes with melting and ...

DGCA revises adverse weather guidelines urging pilots to prioritise safety over schedule. Includes new measures on turbulence ...

As the ice crystal falls to the ground, water vapor freezes onto the primary crystal, building new crystals. Microscopic view of snowflakes by Wilson Bentley.

The banging of the steel balls applied a shearing force on the ice crystals, enough to knock the water molecules out of their crystal positions, allowing them to be packed more tightly.