This book provides practical, up-to-date information on training, team management, equipment, and techniques for ice rescue teams.

"McMurdo Station, Antarctica, is home to eighty-mile-per-hour winds, minus seventy degree temperatures, and months of near-total darkness. Sent to Antarctica as an observer, Gretchen Legler tells the story of her season spent at McMurdo Station. Populated by people from all walks of life - bankers, MBAs, therapists, carpenters, scientists, laborers, and military brass - the individuals that Legler meets have gone to Antarctica to escape everything from parking tickets to angry spouses. Hoping to get away from the complexities of her own life, Legler arrives at McMurdo Station with the intention of researching the landscape; what she finds, instead, is a zany population of people." "Part sociological study, part historiography, and part love story, On the Ice is an exploration of one of the most unexplored places on earth and the people who are drawn to it."--BOOK JACKET.

Turn your favorite carton of ice cream into a real treat with over fifty recipes for super-cool desserts—from cakes & pies to sundaes & sandwiches. What’s cooler than ice cream? How about over fifty chill-out ways to transform store-bought ice cream into truly spectacular desserts? With Ice Cream Treats, you’re only a pint away from turning your favorite flavor into delicious cakes, pies, sundaes, shakes, and sandwiches. Nothing says summertime like a frothy Berry-Vanilla Milk Shake or a Peach Crisp Parfait. But you can indulge anytime of the year with decadent desserts like Black Forest Ice Cream Cake or creamy Butter Pecan Pie. Even the holidays are more festive with unexpected treats like Pumpkin Sandwiches with Gingersnaps or Eggnog Ice Cream Torte with Rum Whipped Cream. And once you try treats like Pistachio Sandwiches with Walnut Brownies, you’ll never settle for a cone again. If you want to try your hand at making your own ice cream, there are even recipes for the classics like Dark Chocolate, Coffee Bean, Vanilla Bean, and Strawberry. To top it all off, you’ll find an ice cream buyer’s guide, along with tips and tools for making perfect ice cream treats. Isn’t it time you treated yourself?

This book is a research monograph summarizing recent advances related to the molecular structure of water and ice, and it is based on the latest spectroscopic data available. A special focus is given to radio- and microwave frequency regions. Within the five interconnected chapters, the author reviews the electromagnetic waves interaction with water, ice, and moist substances, discussing the microscopic mechanisms behind the dielectric responses. Well-established classic views concerning the structure of water and ice are considered along with new approaches related to atomic and molecular dynamics. Particular attention is given to nanofluidics, atmospheric science, and electrochemistry. The mathematical apparatus, based on diverse approaches employed in condensed matter physics, is widely used and allows the reader to quantitatively describe the electrodynamic response of water and ice in both bulk and confined states. This book is intended for a wide audience covering physicists, electrochemists, geophysicists, engineers, biophysicists, and general scientists who work on the electromagnetic radiation interaction with water and moist substances.

Few scientists doubt the prediction that the antropogenic release of carbon dioxide in the atmosphere will lead to some warming of the earth's climate. So there is good reason to investigate the possible effects of such a warming, in dependence of geographical and social economic setting. Many bodies, governmental or not, have organized meetings and issued reports in which the carbon dioxide problem is defined, reviewed, and possible threats assessed. The rate at which such reports are produced still increases. However, while more and more people are getting involved in the 'carbon dioxide business', the number of investigators working on the basic problems grows, in our view, too slowly. Many fundamental questions are still not answered in a satisfactory way, and the carbon dioxide building rests on a few thin pillars. One such fundamental question concerns the change in sea level associated with a climatic warming of a few degrees. A number of processes can be listed that could all lead to changes of the order of tens of centimeters (e. g. thermal expansion, change in mass balance of glaciers and ice sheets). But the picture of the carbon dioxide problem has frequently be made more dramatic by suggesting that the West Antarctic Ice Sheet is unstable, implying a certain probability of a 5 m higher sea-level stand within a few centuries.

You screamed for classic American ice cream. Chocolate, strawberry, vanilla...these flavors are favorites for a reason. They’re classic. The Homemade Ice Cream Recipe Book takes you back to delicious basics with over 60 recipes for unforgettable, all-American ice creams. Never made ice cream before? That’s fine—this ice cream recipe book features step-by-step instructions and troubleshooting tips that make it easy to get the most out of your ice cream maker. The Homemade Ice Cream Recipe Book features: 60+ classic flavors—From Vanilla and Birthday Cake to Rocky Road and Pistachio, rediscover the sweet joys of these favorites. Ice cream party essentials—Top things off with recipes for cones, hot fudge sauce, whipped cream, ice cream sandwiches, and more. Master your ice cream maker—This ice cream recipe book has detailed instructions that help you create the perfect ice cream, every time. Turn your kitchen into an old-fashioned ice creamery with The Homemade Ice Cream Recipe Book.

Knowledge of ice conditions on important aircraft lift and control surfaces is critical for safe operation. These conditions can be determined with conventional ice detection sensors, but these sensors are often expensive, require elaborate installation procedures, and interrupt the airflow. A micromachined, silicon based, flush mounted sensor which generates no internal heat has been designed, batch fabricated, packaged, and tested. The sensor is capable of distinguishing between an ice covered and a clean surface. It employs a bulk micromachined wafer with a 7 micrometers thick, boron doped, silicon diaphragm which serves as one plate of a parallel plate capacitor. This is bonded to a second silicon wafer which contains the fixed electrodes; one to drive the diaphragm by application of a voltage, the other to measure the deflection by a change in capacitance. The diaphragm sizes ranged from 1x1mm to 3x3mm, and the gap between parallel plate capacitors is 2 micrometers. A 200V d.c. was applied to the driving electrode which caused the capacitance to increase approximately 0.6pf from a nominal capacitance of 0.6pf when the surface was ice free. After the sensor was cooled below the freezing point of water, the same voltage range was applied to the drive electrode. The capacitance increased by the same amount. Then a drop of water was placed over the diaphragm and allowed to freeze. This created an approximately 2mm thick ice layer. The applied 200V d.c. produced no change in capacitance, confirming that the diaphragm was locked to the ice layer. Since the sensor uses capacitive actuation, it uses very little power and is an ideal candidate for inclusion in a wireless sensing system.