Shaved ice что это

shaved ice

1 shaved ice

2 shaved ice

См. также в других словарях:

Ice cream — For other uses, see Ice cream (disambiguation). Ice cream or gelato in Rome, Italy … Wikipedia

Ice resurfacer — An ice resurfacer is a truck like vehicle used to clean and smooth the surface of an ice rink, originally developed by Frank J. Zamboni in 1949 in the city of Paramount, California. Frank J. Zamboni Co, Inc. and other companies manufacture ice… … Wikipedia

Dry-ice blasting — used to clean a rubber mold Dry ice blasting is a form of abrasive blasting, where dry ice, the solid form of carbon dioxide, is accelerated in a pressurized air stream and directed at a surface in order to clean it. The method is similar to… … Wikipedia

Dry ice blasting — is a process in which dry ice is accelerated in a pressurized air stream and directed at a surface in order to clean it. The method is similar to sand blasting, plastic bead blasting, or soda blasting but substitutes dry ice as the blasting… … Wikipedia

Italian ice — is a frozen dessert made from either concentrated syrup flavoring or fruit purees. It is not shaved ice that is flavored, rather, it is made by the same process by which ice cream is made: mixing ingredients and pouring them into a batch freezer … Wikipedia

Rita’s Water Ice — Infobox Company logo= company name = Rita s Water Ice company type = LLC foundation = 1984 founder = Bob Tumolo location = Trevose, Pennsylvania, USA homepage = [http://www.ritasice.com http://www.ritasice.com] company slogan = Be cool, eat a… … Wikipedia

top ice — noun : shaved ice blown into loaded refrigerator cars to complete icing … Useful english dictionary

Major houses in A Song of Ice and Fire — The following is a list of the notable characters in George R. R. Martin s A Song of Ice and Fire series of epic fantasy novels, belonging to one of the major aristocratic houses of fictional Westeros, and explains in detail what happens to these … Wikipedia

Characters in A Song of Ice and Fire — Contents 1 Amory Lorch 2 Areo Hotah 3 Arys Oakheart 4 … Wikipedia

Aaron Ward (ice hockey) — Infobox Ice Hockey Player team = Boston Bruins league = NHL image size = 200px position = Defence shoots = Right height ft = 6 height in = 2 weight lb = 215 nickname = nationality = CAN birth date = birth date and age|1973|1|17|mf=y birth place … Wikipedia

Snow cone — A snow cone (or sno cone. Spanish: raspado) is a dessert item usually made of crushed or shaved ice, flavored with brightly colored sugary syrup, usually fruit flavored. Variations include the stuffed snow cone, which has a layer of soft serve… … Wikipedia

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shaved ice

Смотреть что такое «shaved ice» в других словарях:

Ice cream — For other uses, see Ice cream (disambiguation). Ice cream or gelato in Rome, Italy … Wikipedia

Ice resurfacer — An ice resurfacer is a truck like vehicle used to clean and smooth the surface of an ice rink, originally developed by Frank J. Zamboni in 1949 in the city of Paramount, California. Frank J. Zamboni Co, Inc. and other companies manufacture ice… … Wikipedia

Dry-ice blasting — used to clean a rubber mold Dry ice blasting is a form of abrasive blasting, where dry ice, the solid form of carbon dioxide, is accelerated in a pressurized air stream and directed at a surface in order to clean it. The method is similar to… … Wikipedia

Dry ice blasting — is a process in which dry ice is accelerated in a pressurized air stream and directed at a surface in order to clean it. The method is similar to sand blasting, plastic bead blasting, or soda blasting but substitutes dry ice as the blasting… … Wikipedia

Italian ice — is a frozen dessert made from either concentrated syrup flavoring or fruit purees. It is not shaved ice that is flavored, rather, it is made by the same process by which ice cream is made: mixing ingredients and pouring them into a batch freezer … Wikipedia

Rita’s Water Ice — Infobox Company logo= company name = Rita s Water Ice company type = LLC foundation = 1984 founder = Bob Tumolo location = Trevose, Pennsylvania, USA homepage = [http://www.ritasice.com http://www.ritasice.com] company slogan = Be cool, eat a… … Wikipedia

top ice — noun : shaved ice blown into loaded refrigerator cars to complete icing … Useful english dictionary

Major houses in A Song of Ice and Fire — The following is a list of the notable characters in George R. R. Martin s A Song of Ice and Fire series of epic fantasy novels, belonging to one of the major aristocratic houses of fictional Westeros, and explains in detail what happens to these … Wikipedia

Characters in A Song of Ice and Fire — Contents 1 Amory Lorch 2 Areo Hotah 3 Arys Oakheart 4 … Wikipedia

Aaron Ward (ice hockey) — Infobox Ice Hockey Player team = Boston Bruins league = NHL image size = 200px position = Defence shoots = Right height ft = 6 height in = 2 weight lb = 215 nickname = nationality = CAN birth date = birth date and age|1973|1|17|mf=y birth place … Wikipedia

Snow cone — A snow cone (or sno cone. Spanish: raspado) is a dessert item usually made of crushed or shaved ice, flavored with brightly colored sugary syrup, usually fruit flavored. Variations include the stuffed snow cone, which has a layer of soft serve… … Wikipedia

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Shave Ice, Explained

From New Orleans sno-balls to Filipino halo-halo, icy desserts are beloved across the globe

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One of the world’s oldest desserts is suddenly everywhere. Chef Sota Atsumi of Paris’s iconic Clown Bar recently served a foie gras kakigori, or Japanese-style shaved ice, at a menu preview for his highly anticipated forthcoming restaurant, Maison. At the Lobster Club in New York City, pastry chef Stephanie Prida serves a dolled-up kakigori dressed with blood orange in three forms: as a puree, candied zest, and a flavored creme anglaise. On the west coast, kakigori is also on the menu at chef David Chang’s white-hot new LA restaurant, Majordomo; the current version is flavored with horchata. For her forthcoming restaurant Nightshade, chef Mei Lin plans to serve kakigori, and is playing around with different shapes of ice, which, when shaved, result in different textures.

But the snow-like Japanese dessert is just one of shave ice’s many iterations. The frozen dessert — in which blocks of ice are shaved into snow-like mounds; thin, feather-like shards; or curly swirls — is particularly popular in Asian countries, where it can be found in different forms. It’s also popular in other parts of the globe, including but not limited to Mexico, South America, the Middle East, and of course, the United States. While the names, flavors, and forms might differ from country to country, shave ice is typically a street food, and priced accordingly.

Here now, a look at a variety of ice-based sweets from across the world.

SHAVE ICE

JAPAN: Kakigori

A traditional summer treat found all over Japan, kakigori is said to date back as far as the 10th or 11th century — though at that point it was reserved for Japanese nobility, and didn’t trickle down to the common people until the late 1800s, when industrialization made transporting ice much easier. A kakigori machine is fitted with a sharp blade that finely shaves ice off a large (sometimes square, sometimes round) block; like Hawaiian shave ice or snow cones, it is typically made with plain, unflavored ice, piled into a towering mound in a squat cup or bowl, and then topped with flavored syrups. Commonly seen syrup flavors in Japan include fresh fruits like melon or strawberry; matcha (often paired with a drizzle of condensed milk); and mizore, which is a mild but popular white sugar syrup.

HAWAII: Shave ice

Hawaiian shave ice is one of the best-known forms of shaved ice desserts. Descended from Japanese kakigori, it was brought to the island by Japanese plantation laborers. The first stands opened in the early 1900s to serve plantation workers a cooling treat during the hottest summer months. Like kakigori, it resembles fine fluffy snow and is topped with flavored syrups, which are quickly absorbed into the dessert thanks to the ice’s powdery texture.

While most stands tend to rely on artificially flavored, brightly colored syrups that run the flavor gamut from blue raspberry to bubblegum, newer artisan-style stands make use of locally grown ingredients, with flavors like lilikoi (passionfruit), soursop, and papaya. Hawaiian shave ice is frequently served with a scoop of ice cream at its core, and/or topped with sweet red azuki beans.

SOUTH KOREA: Patbingsu/bingsu or bingsoo

In Korea, the shave-ice dessert known as patbingsu is so ubiquitous that it’s even available at KFC. Similar to bao bing, patbingsu relies heavily on toppings (though the snowy texture is more like kakigori): A mound of shave ice resembling a snowball is heaped into a bowl and adorned with ingredients like sweet red beans (the most essential patbingsu topping), condensed milk, tteok (rice cakes), fruit, toasted soybean powder, and sometimes even scoops of ice cream. The concoction is typically mixed up with a spoon before consuming.

Taiwanese-style bao bing at Grace Street in New York City

TAIWAN/CHINA: Bao bing

Thought to have been served in China as early as the seventh century, bao bing is one of the oldest forms of shave ice, and is also found in Taiwan and Malaysia. It’s been popular in the U.S. for decades (as evidenced by a 1989 New York Times story discussing the “Americanization” of the dish). It is typically served piled high in a bowl, in a generous portion meant for sharing; fruit is almost always involved, such as mango, lychee, or rambutan. Red beans are also popular; other possible garnishes include taro, peanuts, mochi, grass jelly, fruit syrups, or condensed milk.

Compared to Hawaiian shave ice, the texture of bao bing is less powdery or snow-like and more like thinly shaved sheets or flakes of ice: Sometimes, it’s shaved from already flavored blocks of ice. Most Taiwanese-style shops buy pre-made, flavored blocks, though some make their own. Much like its creamier counterpart fro-yo, bao bing shops in the U.S. offer a massive array of toppings, from fruit and beans to Oreos and gummi bears.

PHILIPPINES: Halo-halo

This Filipino favorite is typically served in a tall, clear glass to show off its many elaborate and colorful layers. Ingredients can vary wildly depending on the season or personal taste, but it almost always includes shaved ice, fresh fruit such as jackfruit, evaporated milk, a jelly-like garnish such as nata de coco (coconut gel), something crunchy (frequently toasted glutinous rice flakes, or even just Rice Krispies), and ice cream (usually ube, or purple yam). Other ingredients frequently seen in halo-halo are palm nuts, mung beans, and shredded coconut. Naturally, American chefs have put their own spin on halo-halo by topping it with breakfast cereal like Cap’n Crunch.

THAILAND: Nam kang sai

Similar to bao bing and patbingsu, Thailand’s version of shave ice is all about the toppings. It’s sold by street vendors across the nation, who typically use hand-crank machines to shave their ice; patrons can choose to concoct their own combos with ingredients like jackfruit, taro, sweet corn, water chestnuts, and cubes of bread. The mixture is frequently topped with sala syrup — an artificially flavored sweet red syrup that’s also used to make a popular drink called pinky milk — and/or coconut milk.

INDONESIA: Es campur

Found all over Indonesia, from street hawkers to full-service restaurants, es campur typically looks like a bowl of larger chunks of ice rather than finely shaved snow. It is served in a shallow bowl or glass and floats in a mixture of various additions, usually including sweetened condensed milk, pandan syrup, and possibly basil seeds, grass jelly, jackfruit, fermented cassava root, coconut, or avocado.

MALAYSIA: Ais kacang

Sometimes called ABC, this sweet ice is served at hawker stands across Malaysia as well as in Singapore. Ais kacang (or “ice kacang”) is made with tall mounds of fluffy machine-shaved ice topped with various flavored syrups like rose, pandan, or gula melaka (palm sugar); popular garnishes include red beans, durian, basil seeds, peanuts (“kacang” means nuts or beans), seaweed jelly, sweet corn, sprinkles, and of course, the ubiquitous condensed or evaporated milk.

PUERTO RICO: Piragua

A popular summertime treat in the U.S. island territory, piraguas can also be found in parts of the U.S. that have large boricua populations, such as New York and Florida. Typically served in a plastic cup, the ice is scraped by hand (making it coarser than the fluffy snow found in kakigori) and then mounded into a tall pyramid shape before being topped with flavored syrup; it is served with a straw to slurp up the dessert as the syrup and ice melt together. Popular flavors include tamarind, coconut, sesame seed, passionfruit, pineapple, and melon. Variations on the dessert can be found throughout South America and are sometimes topped with dulce de leche or sweetened condensed milk.

MEXICO: Raspado

Popular all over Mexico as well as in areas of the U.S. with significant Mexican immigrant populations, such as LA, raspados are Mexico’s version of the snow cone. (Raspado comes from raspar, Spanish for “to scrape.”) Raspados are traditionally scraped by hand with a metal tool called a raspador. Usually served in a plastic cup with a straw for slurping as the ice and syrup melt together, they come topped with fruit, syrup, and/or milk; the most ubiquitous flavors include tamarind and rompope (eggnog). Similar desserts are popular in Cuba (where they’re referred to as granizado) and numerous Latin American countries, including Colombia (cholado).

PERU/BOLIVIA: Shikashika

Found only in Peru and Bolivia, shikashika (also called raspadilla) has one unique characteristic that sets it apart from every other type of shaved ice dessert: It is made with glacier ice brought down from the Andes. The topic of a 2008 documentary called simply Shikashika, the process of obtaining the ice blocks can be harrowing, but it provides significant business for local rural economies. Once the ice blocks are transported from the mountains into towns, they are shaved; topped with flavored syrups, honey, and/or milk; and served in a pint glass with a spoon.

INDIA: Gola/Chuski

A popular summertime treat at street-food vendors across India, gola (also called chuski) has a coarser texture, like a snow cone, and is frequently prepared via a hand-crank machine. The ice is compressed into a cup, soaked with syrup — popular flavors include mango, rose, and kala khatta, which is made with blackberry and cumin — and then slid onto a stick before serving, looking something like a hybrid of shaved ice and a popsicle. The dessert is also served in Pakistan, where it’s typically referred to as gola ganda.

“Shaved cream,” what the proprietors of NYC’s Snowdays call “an evolution of the Taiwanese and Korean shaved ices”

OTHER SHAVE ICE DESSERTS

IRAN: Faloodeh

It would be impossible to compile a list of ice-based sweets without including faloodeh. Considered one of the oldest known frozen desserts, Iranian faloodeh dates back to the fourth century B.C. and is flavored with one of Middle Eastern cuisine’s most distinctive flavors: rosewater. With a slushy texture similar to granita, it’s prepared by making a syrup with water, sugar, lime juice, rosewater, and then freezing it. (It’s sometimes made with saffron, which gives it a distinct golden hue.) It’s often topped with a sour cherry syrup, pistachios, or fresh lime juice. Faloodeh stands out from other icy desserts because it’s mixed with crushed-up noodles, which gives it a unique texture; thin, translucent rice vermicelli noodles are commonly used, but the noodles can also be made with other starches such as arrowroot or potato starch.

UNITED STATES: Snow cones, Sno-balls, Italian ice, etc.

Across the U.S., the most popular form of shaved ice dessert is the snow cone. It is typically made from finely crushed, rather than shaved, ice and therefore has a coarser, crunchier texture than Hawaiian shave ice. The snow cone is said to have been invented in 1919; one year later, a man named Samuel Bert devised the first snow cone machine and began selling the treats at the State Fair of Texas.

Seasonal snow cone stands can now be found all over the United States, with patrons lining up during the summer months to order paper cones or styrofoam cups filled with mounds of cool, crunchy ice topped with numerous flavored syrups. The most common flavors include fruits like cherry, strawberry, grape, and lemon-lime, and concoctions like “tiger’s blood” (watermelon, strawberry, and coconut). Snow cone stands also frequently offer ice cream as an addition; a scoop of ice cream (almost always vanilla) is placed in a cup and then topped off with a layer of ice and syrup. In recent years more unusual flavors, like pickle, have also become popular, as have artisanal snow cone shops that serve all-natural syrups made with fresh fruits or ingredients like Earl Grey tea.

Snowballs, or sno-balls, as they are frequently referred to, are a snow cone variation particularly popular in Louisiana. Like snow cones, they are made with plain unflavored ice and then topped with flavored syrup. But as the names indicate, the treats are made with shaved ice versus crushed ice, giving them a fluffy, snow-like texture. (“The New Orleans sno-ball and the ubiquitous snow cone are as different as 10,000 thread count Egyptian cotton and an acrylic sweater,” writes Eater NOLA editor Stephanie Carter and co-author Nora McGunnigle.) One of the most iconic sno-ball shops is arguably Hansen’s Sno-Bliz in New Orleans, which has won a James Beard Award and serves unique flavors like bananas Foster. Though most popular in New Orleans, the snowball actually got its start in Baltimore during the Industrial Revolution, when ice trucks passing through the city would stop and give ice shavings to kids, and adults would add flavorings; later, they were served in movie theaters as a way to keep patrons cool during the summer.

(Also popular in the Northeastern U.S. is a Philadelphia-born treat called water ice, but it doesn’t quite fit here: Made from water, sugar, and fruit juice, it’s produced more like a dairy-free ice cream, with a texture that’s creamer than the granular or powdery feel of shave ice or a snow cone.)

Italian ice, another regional American ice-based dessert, is often flavored with lemon. Sometimes smooth enough to sip out of a straw like frozen lemonade, it’s more often creamy enough to spoon out of a cup, and is a relative of granita, a treat from southern Italy.

ITALY: Granita

The frozen dessert most often associated with Italy is gelato, but granita is another popular warm-weather treat, particularly in its birthplace: Sicily. In the summer, Sicilians frequently forego their morning cornetto pastries in favor of a cooling granita to pair with their espresso. Served in a glass, sundae dish, or a small paper cup, it has an icy, crystalline texture; unlike other shave ice desserts that are made with flavored syrups poured over plain ice, granita is made by flavoring the liquid before it’s frozen with fruit juice or other ingredients.

Rather than being shaved to order like Hawaiian shave ice or bao bing, granita syrup is agitated as it’s frozen to create a slightly gritty texture. It’s then scooped out of metal troughs, like gelato. Fruit flavors such as lemon and strawberry are particularly popular, but granita also comes in non-fruit varieties like pistachio and chocolate. It is sometimes topped with a dollop of whipped cream.

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Shaved Ice

Крем для бритья

Близкие встречи требуют тщательного бритья. Обладающий неистово нежным ароматом, этот охлаждающий ментоловый крем творит чудеса для вашей кожи.

Как использовать:
Вам не понадобятся кисточка и мыло. Успокаивающее овсяное молоко, розовая вода и оливковое масло помогают бритве скользить по коже, уменьшают покраснения и поддерживают эластичность кожи. Используйте этот гелеобразный крем с бритвой с острым лезвием, ополаскивая бритву большим количеством горячей воды. Брейтесь длинными размашистыми движениями, а когда кожа уже гладкая, протрите лицо теплым влажным полотенцем. Также подходит для использования для бритья ног.

Как хранить:
Храните в сухом и прохладном месте. Для дополнительной мятной свежести храните в холодильнике.»

Отзывы покупателей

Близкие встречи требуют тщательного бритья. Обладающий неистово нежным ароматом, этот охлаждающий ментоловый крем творит чудеса для вашей кожи.

Как использовать:
Вам не понадобятся кисточка и мыло. Успокаивающее овсяное молоко, розовая вода и оливковое масло помогают бритве скользить по коже, уменьшают покраснения и поддерживают эластичность кожи. Используйте этот гелеобразный крем с бритвой с острым лезвием, ополаскивая бритву большим количеством горячей воды. Брейтесь длинными размашистыми движениями, а когда кожа уже гладкая, протрите лицо теплым влажным полотенцем. Также подходит для использования для бритья ног.

Как хранить:
Храните в сухом и прохладном месте. Для дополнительной мятной свежести храните в холодильнике.»

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19 видов льда

Лёд взрывается, тонет в воде, проводит ток, генерирует мощное магнитное поле.

Мой друг в детстве приклеивал на капельку пластилина таракана на дно формочки для льда, заливал водой и замораживал. Потом швырял ледяные кубики с начинкой в стену и кричал «Я — Сабзиро!» А я всё время выбирал Глациуса в Killer Instinct, потому что изящный. В «Семиевии» из льда на астероиде построили реактивный двигатель и льдом же его топили. Ну и, конечно же, «Колыбель для кошки». А тем временем в реальности…

Аргоннская национальная лаборатория в 1980 придумала технологию ледяной гидросмеси (ice slurry), которая не образует ледяные наросты, не слипается, течет по трубам и в 5-7 раз эффективнее простой воды для охлаждения.

Микрокристаллы льда «ледяная кровь» хорошо проникают в маленькие кровеносные сосуды без вреда для клеткок. При остановке сердца время для спасения пострадавшего теоретически может увеличиться с 10 до 45 минут.

Д. Пайк предложил добавить в лед опилки и из этого композита (пайкерита) сделать… авианосец.

Чуток копнув, я узнал, насколько глубока ледяная кроличья нора.

Первопроходец в исследовании различных типов льда — Перси Уильямс Бриджмен, нобелевский лауреат по физике в 1946, он работал с высокими давлениями (до 10 ГПа), открыл/описал в 1912 году 5-6 видов льда.

«Правила льда»

Шесть возможных молекулярных ориентаций центральной молекулы воды в пентамере Вальрафена.

Эксперименты с величиной и скоростью изменения температуры и давления, а так же хитрости с графеном позволяют играться со структурой и ориентацией протонов, что порождает 19 экспериментально полученных и несколько теоретических видов льда.

Фазовая диаграмма и структуры льда.

Сводная таблица 19 видов льда.

Лёд 0

Теоретическая структура. Лед-0 может получиться при кристаллизации льда I_си льда I_h из переохлажденной воды.

Аморфный лёд

Фазовая диаграмма аморфных льдов и жидкой воды.

Лёд-I_aили LDA (Low-density amorphous ice)

Если жидкую воду охладить со скоростью порядка 1 000 000 К в секунду, то молекулы не успевают сформировать кристаллическую решётку и получается аморфный лед низкой плотности, («сверхохлаждённая стекловидная вода», HGW). Второй способ — сконденсировать водяной пар на сильно охлажденной подложке («аморфная твёрдая вода», ASW).

Лёд-I_a или HDA (High-density amorphous ice)

Аморфный лёд высокой плотности можно получить сдавливая лёд «обычный» I_h при температурах ниже 140 К.

VHDA (Very-high density amorphous ice)

Аморфный лёд очень высокой плотности (2001) получают нагревом HDA до 160 К при давлении 1-2 ГПа.

Интересное видео, как лёд из одной фазы тает в другую:

Лёд I_h

Обычный гексагональный (hexagon, поэтому I_h) кристаллический лёд. Почти весь лёд на Земле относится ко льду I_h, и лишь малая часть — ко льду I_с (сubic).

Лёд I_с (1987)

Ромбовидное расположение воды во льду I_с

Лёд-I_sd

Кстати, лёд I_sd был «открыт» при наблюдении за солнечным гало во время ледяных игл/«алмазной пыли»:

Треугольная снежинка из I_sd

Лёд 2 (1900)

Получают лёд-II, сжимая лёд I_h при температурах от −83 °C до −63 °C (190—210 K) и давлении 300 МПа, или путём декомпрессии льда V при температуре −35 °C (238 K). При нагреве лёд-II преобразуется в лёд-III.

Предполагают, что «ледяные луны» например, Ганимед, могут быть изо льда-II.

Лёд 3

Можно получить при охлаждении воды до −23 °C (250 K) и давлении 300 МПа.

Лёд-III — наиболее просто получаемый и доступный для исследований лёд высокого давления. Впервые он был получен из обыкновенного льда при температуре −22 °C (температура тройной точки лёд Ih — лёд III — вода) путём повышения давления до 210 МПа

Лёд 4

Получают медленным нагревом (0,4 K/мин) аморфного льда высокой плотности от температуры 145 К при постоянном давлении 0,81 ГПа.

Лёд 5

Лёд-V производят охлаждением воды до 253 K (−20 °C) при давлении 500 МПа. Структура льда-V — самая сложная из всех фаз льда. Лёд V тает при 50 °С.

Лёд 6

Получают при охлаждении воды до −3 °C (270 K) и давлении 1,1 ГПа. В нём проявляется дебаевская релаксация. Лёд VI тает при температуре 81 ºС (355 K) при 2,216 ГПа и при температуре около 0 ºС при 0,6 ГПа.

Монокристалл льда VI

Кристаллизация воды в тетрагональный лёд VI при комнатной температуре и давлении 0.9 ГПа.

Рост кристалла при трапецеидальном давлении.

Рост кристалла при синусоидальном давлении.

Лёд 7 (1969)

Самый неупорядоченный лёд, в нем не только атомы водорода, но и атомы кислорода не упорядочены.

Можно получить из воды под давлением 3 ГПа при охлаждении до комнатной температуры. Так же получается изо льда VI при увеличении давления при комнатной температуре.

Лёд 8

Упорядоченная версия льда-VII, в котором водород зафиксирован. Получается изо льда-VII при его охлаждении ниже 5 °C.

Лёд 9 (1973)

Лёд-IX — метастабильная форма твёрдой воды при температурах ниже 140 K и давлении 200-400 МПа. Получается изо льда III при охлаждении.

Лёд 10 (1984)

Симметричный лёд с упорядоченным расположением протонов. Образуется при давлениях около 70 ГПа.

Структура льда-X (слева верх) и предсказанные вариации Pbcm, Pbca, Cmcm.

Лёд 11 (1972)

Лёд-XI — это самая устойчивая конфигурация льда I_h с упорядоченной ориентацией протонов. Является сегнетоэлектриком (спонтанная поляризация, которую можно менять внешним электрическим полем).

Лёд 12 (2003)

Получается охлаждением воды до −13 °C (260 K) при давлении 0,55 ГПа. Так же лёд-XII можно получить изо льда I_h при температуре 77 K быстрым сжатием 1 ГПа/мин или нагреть аморфного льда высокой плотности до 183 К при давлении 0,8-1,6 ГПа.

Лед 13

Протонно-упорядоченная вариация льда-V. Получается при охлаждении воды до 130K при давлении 500 МПа.

Лёд 14 (2006)

Модификация льда-XII, где протоны расположены упорядоченно. Образуется при заморозке воды при температуре 118 K и давлении 1,2 ГПа.

Лед 15 (2009)

Лёд-XV — форма льда-VI с упорядоченными протонами, получается при охлаждении воды до 130 К при давлении 1 ГПа.

а) фазовая диаграмма льда с некоторыми маршрутами, используемыми для изучения упорядоченной формы льда и б) как молекула воды изменяется при переходе от неупорядоченной формы льда к упорядоченной.

Лёд 16 (2014)

Фазовая диаграмма воды, расширенная до отрицательных давлений.

Лёд 17 (2015)

Квадратный лед получается если зажать воду между двумя слоями графена (1 нанометр) при комнатной температуре (Андрей Гейм подсчитал, что давление там примерно 10 000 атмосфер). Возможно, встречается в природе в трещинах камней и почвы.

Лёд 18 (2019)

Супер-ионный лёд в четыре раза плотнее обычного льда и обладает электропроводимостью.

Лед-XVIII или суперионная вода может существовать при очень высоких давлениях 50-100 ГПа (удар лазерного импульса в ячейке с алмазными наковальнями) и температуре. Молекулы распадаются на ионы. Ионы кислорода формируют гранецентрированную кубическую решетку, а ионы водорода хаотично диффундируют внутри нее.

Фазовая диаграмма супер-ионного льда: объёмно-центрированный ионный лёд (синий), гранецентрированный/плотноупакованный (зелёный) и ионный лёд P2₁/c. Серый — кристаллический лед, жёлтый — область ионной жидкости.

Лед 19 (2021)

Различия в дифракционных картинах и строении кристаллической решетки льда-VI и льда-XIX

Если ко льду-VI применить давление от 0,88 до 2,20 гигапаскалей, то образуется лед-XV, и новый лед-XIX. Если проанализировать диэлектрическую проницаемость и нейтронную дифракцию, то придем к выводу о самостоятельности новой фазы.

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