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Crack Propagation in Freshwater and Saline Ice

Published online by Cambridge University Press:  15 February 2011

Patrick J. Donovan ,
Masahiko Arakawa  and
Victor Petrenko
Patrick J. Donovan
Affiliation:
Thayer School of Engineering, Dartmouth College, Hanover, NH 03755
Masahiko Arakawa
Affiliation:
Institute of Low Temperature Science, Hokkaido University, Sapporo, Japan
Victor Petrenko
Affiliation:
Thayer School of Engineering, Dartmouth College, Hanover, NH 03755
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Abstract

Crack propagation in columnar saline and freshwater ice has been investigated with high-speed photography, acoustic emission detection and the resistance method. High-speed photography was found to be a single reliable technique. The resistance method proved effective for freshwater ice samples, but not for saline ice samples due to the presence of conductive fluid inclusions. Acoustic emissions pinpointed the moment of crack initiation, but did not correspond to the crack propagation time. Crack velocity has been characterized over a temperature range of -5°C to -30 °C for freshwater and saline ice. Freshwater ice exhibited an overall average velocity of 198 m/s, and did not vary with temperature. Crack velocity in saline ice demonstrated temperature dependence, increasing from an average of 86 m/s in the -5°C to -20°C range, to 131 m/s at -30°C. The crack velocity was also shown to have a general dependence on fracture toughness K' of the material, however, the microstructural variation between samples is also shown to influence significantly the crack behavior in both saline and freshwater ice. Nonuniform crack tip advance and crack reorientation were observed as crack slowing mechanisms in freshwater ice, while in saline ice fracture crack tip blunting on voids greatly reduced average crack velocities.

Type
Research Article
Information
MRS Online Proceedings Library (OPL) , Volume 578: Symposia A/C – Multiscale Phenomena in Materials - Experiments in Modeling , 1999 , 321
Copyright
Copyright © Materials Research Society 2000

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References

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