Supercooled

When ice forms in supercooled water, ice growth is rapid and the osmotic stresses that the cells face is severe. ❋ Unknown (2004)

Glaze is, therefore, like a solid solution and is sometimes called a supercooled liquid. ❋ Unknown (1993)

The culprit is liquid water in various forms, either freezing or "supercooled" - actually below the freezing point but still liquid. ❋ Unknown (2009)

Glaze or glass is called a supercooled liquid because, during cooling, crystals have no time to form in the rather sticky mass, and glass by definition does not contain crystals. ❋ Unknown (1993)

"As it continues towards the ground, it then briefly passes through colder air again, causing the water droplets to become 'supercooled' - colder than 0C but not still in liquid form." ❋ Unknown (2012)

Water can exist in liquid form well below this threshold, notably in a so-called "supercooled" state that is well into the minus zone. ❋ Unknown (2011)

Icing happens when an aircraft comes into contact with a cloud containing droplets of water that are supercooled, meaning that they are below freezing point but still liquid. ❋ Unknown (2010)

By tracking individual water molecules in a "supercooled" state, scientists find what explains one of water's most notable and life-saving features: its astounding capacity to resist gaining or losing heat. ❋ Unknown (2010)

Kumar and his colleagues first tracked individual water molecules in a '' supercooled '' state (water that remains in liquid form even at below freezing temperatures), during which water's many anomalies are enhanced. ❋ Unknown (2010)

Kumar and his colleagues first tracked individual water molecules in a "supercooled" state ❋ Unknown (2010)

Surprisingly, if water lies in a smooth bottle and is free of any dust, it can stay liquid down to minus 40 degrees F (minus 40 degrees C) in what's called "supercooled" form. ❋ Unknown (2010)