Ultrafast superheating and melting of bulk ice

被引：97

作者：

Iglev, H ^{[1
]}

Schmeisser, M ^{[1
]}

Simeonidis, K ^{[1
]}

Thaller, A ^{[1
]}

Laubereau, A ^{[1
]}

机构：

[1] Tech Univ Munich, Dept Phys, D-85748 Garching, Germany

来源：

NATURE | 2006年 / 439卷 / 7073期

关键词：

D O I：

10.1038/nature04415

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

The superheating of a solid to a temperature beyond its melting point, without the solid actually melting, is a well-known phenomenon. It occurs with many substances(1-5), particularly those that can readily be produced as high-quality crystals. In principle, ice should also be amenable to superheating. But the complex three-dimensional network of hydrogen bonds that holds water molecules together and gives rise to unusual solid and liquid properties(6-11) strongly affects the melting behaviour of ice(12-14); in particular, ice usually contains many defects owing to the directionality of its hydrogen bonds. However, simulations are readily able to 'create' defect- free ice that can be superheated(15,16). Here we show that by exciting the OH stretching mode of water, it is possible to superheat ice. When using an ice sample at an initial temperature of 270 K, we observe an average temperature rise of 20 +/- 2K that persists over the monitored time interval of 250 ps without melting.

引用

页码：183 / 186

页数：4

共 31 条

[21] THE RAMAN-SPECTRA OF ICE (IH, II, III, V, VI AND IX) AS FUNCTIONS OF PRESSURE AND TEMPERATURE [J].