离子
冰淇淋
化学
天体生物学
环境科学
有机化学
物理
食品科学
作者
Chang Dong,Yuan Liu,Yanan Meng,Shaonan Du,Shicai Zhu,Yu Tian,Liran Ma
标识
DOI:10.1016/j.jcis.2024.07.015
摘要
Ice friction plays a crucial role in both basic study and practical use. Various strategies for controlling ice friction have been developed. However, one unsolved puzzle regarding ice friction is the effect of ion–ice interplay on its tribological properties. Here, we conducted ice friction experiments and summarized specific effects of hydrated ions on ice friction. By selecting cation and anions, the coefficient of ice friction can be reduced by more than 70 percent. Experimental spectra, low-field nuclear magnetic resonance (LF-NMR), density functional theory (DFT) calculations, and Molecular dynamics (MD) simulations demonstrated that the addition of ions could break the H-bonds in water. The link between the charge density of ions and the coefficients of ice friction was revealed. A part of the ice structure was changed from an ice-like to a liquid-like interfacial water structure with the addition of ions. Lower charge density ions led to weaker ionic forces with the water molecules in the immobilized water layer, resulting in free water molecules increasing in the lubricating layer. This study provides guidance for preparing ice-making solutions with low friction coefficients and a fuller understanding of the interfacial water structure at low temperatures.
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