Abstract
With this paper we want to provide a first glance at some of those researches that studied how to lower the freezing point of water below the ordinarily point by using external vibrations. All the researches started with experiments on distilled water (obtained with different methodology depending on the experiment) and then moving forward to experiments on tap water (contaminated with a known amount of substances). In all cases, methods to bring the samples to an undercooled state were applied at first. Through high frequency vibrations it has been studied how the formation of ice in a vessel of water can be controlled mainly thanks to the development of the phenomenon of cavitation in the water. By increasing the pressure in certain zones of the samples it was possible to study the phenomena linked to water freezing. Some experiments showed how, even with high frequencies, it is still difficult to obtain reliable results on the topic of keeping the water in a liquid state in conditions of low temperatures and with vibrations applied to the fluid.
Highlights
The idea of being able to keep water in a liquid state, below those temperatures at which usually this fluid would freeze, has been object of many studies and with different aims
If through low frequency vibrations, we would be able to speed up the water vessels, we would be, in theory, able to disturb the molecular bonding, continuing moving the hypothetical nucleation point of the water samples and so being able to keep the liquid state when the temperature would be below zero degrees Celsius
Is acquired by the process of keeping, through vibrations, the cavitation bubbles stable in the liquid and being able to move the freezing point of the TTT diagram of water
Summary
The idea of being able to keep water in a liquid state, below those temperatures at which usually this fluid would freeze, has been object of many studies and with different aims. In the beginning this issue has been addressed for simple projects, such as finding new ways to store food for a long time without compromising its properties. In order to start freezing, a liquid must have something to freeze onto This problem may be avoided by using pure water or by having a volume of water which impurities have been measured and added at first, being able to apply frequencies which would affect the overall natural frequency of the controlled volume. The idea behind this review of studies is, to learn how vibrations would help in the future machines to be able to work in extreme temperature conditions without facing the hazard of fuel freezing in the tanks
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