Impeding effect of air bubbles on normal grain growth of ice

Normal grain growth experiments were performed using polycrystalline ice samples with and without air bubbles. The bubble-free polycrystalline ice was prepared by a special sample preparation technique that employed a phase change method. The ice samples with air bubbles were prepared from a mixture of ice powder and pure distilled water using conventional methods. The temperature dependencies of the rate of grain growth were measured in artificial polycrystalline ice samples with and without air bubbles. The average grain growth exponent n of the ice with bubbles was much greater than the theoretical value of 2, while that of bubble-free ice was close to 2. The activation energy for the grain boundary migration of bubble-free ice was 110–120 kJ mol−1, whereas that of the ice with bubbles was between 40 and 70 kJ mol−1. The observation of the microscopic images of samples and analyses of the evolution of bubble size distribution and location during grain growth revealed that small air bubbles are caught and swept by moving grain boundaries and a coalescence of bubbles occurs. This indicates that the slow grain boundary migration of ice with bubbles is controlled by the migration of air bubbles dragged by grain boundary migration.