Ice that is Hotter than Boiling Water.

By Anita in Science & Tech on Mar 17, 2007 at 12:15 am

Z machine creates ice that is hotter than water

Researchers working on Sandia National Lab’s Z Machine were able to create ice with a temperature higher than boiling water.

“‘The three phases of water as we know them—cold ice, room temperature liquid, and hot vapor—are actually only a small part of water’s repertory of states,’ said Sandia researcher Daniel Dolan. ‘Compressing water customarily heats it. But under extreme compression, it is easier for dense water to enter its solid phase [ice] than maintain the more energetic liquid phase [water].’”

So how many states does water have? Apparently 11, although nobody is quite sure how each one behaves (hence the purpose of the research). Link


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  1. Alex
    Mar 17th, 2007 at 1:46 am

    Also, see the ever-growing list of the anomalies of water.

  4. Chad
    Mar 17th, 2007 at 12:04 pm

    I like the kind that makes white t-shirts transparent!

  5. ted
    Mar 17th, 2007 at 1:05 pm

    Water consists of 48 contiguous states (also known as the Lower 48), plus a couple of territories.

  6. Matt the Rat
    Mar 17th, 2007 at 2:57 pm

    What about Vanilla Ice?
    Ice-ice-baby! Oh well. What do you want from a free comment? Quality?

  7. Erwin
    Mar 17th, 2007 at 5:43 pm

    Hmm… there is a story of Asimov about hot ice…

    Cheers
    Erwin

  8. BILL
    Mar 19th, 2007 at 11:38 am

    Water can only be compressed an extremely small amount before breaking its hydrogen bonds. there is no such thing as extrememly compressed water. there may be a great deal of force applied, such as to create a greater surface tension, but the 105 degree covalent bond prevents compression, and when ice freezes it expands, it does not contract. thus telling us that water can be frozen easier at high temperatures via compression is hog wash!! water can exist in all three states, liquid, gas, and solid under very strict conditions, but water cannot become a solid at high temperatures. period.

  9. aj
    Mar 19th, 2007 at 5:21 pm

    @ BILL, they mention in the article tha the water is converted into ice in nanoseconds, this implies that the ice doesn’t form the same crystal structure which is responsible for its increase in volume in the solid phase – its the same principle that snap freezing vegetables works under – the ice doesn’t expand which leaves the foods cellular structure intact.


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