Discrimination between open water and sea ice in SAR imagery can still pose a problem to the ice analysts during manual interpretation. To help them in this task, new algorithm have been tested which is based on the user first manually identifying a particular surface type in a SAR image (e.g., open water area or sea ice of particular concentration or ice type) then the program will automatical...

Polythermal ice sheets and glaciers contain both cold ice and temperate ice. We present two new models to describe the temperature and water content of such ice masses, accounting for the possibility of gravityand pressure-driven water drainage according to Darcy’s law. Both models are based on the principle of energy conservation; one additionally invokes the theory of viscous compaction to ca...

[Purpose] Little data exist on systemic training programs to improve skating abilities in ice hockey players. The purpose of this study was to evaluate the effectiveness of a complex training program on skating abilities in ice hockey players. [Methods] Ten male ice hockey players (training group) that engaged in 12 weeks of complex training and skating training and ten male players (control gr...

The goal of the Surface Heat Budget of the Arctic Ocean (SHEBA) program is to gain knowledge of the important physical processes in, below, and above sea ice in order to improve their representation in global climate models. In order to provide the community with a test bed for evaluating sea ice model components, we are attempting to make accurate estimates of the thickness distribution for th...

The detection of extraterrestrial EHE neutrinos requires detection volumes at least one order of magnitude larger than currently constructed km optical neutrino detectors. In ice, it is anticipated that the absorption length for acoustic waves reaches up to to several kilometers. This makes ice an attractive host environment for a next generation acoustic neutrino detector. To measure the acous...

current interests towards lowering fat content in food products and producing healthier and safer foods, have convinced ice cream manufacturers to substitute milk fat in ice cream with either carbohydrate or protein based fat replacers. in the present work, reduced-fat ice cream (5% fat) was produced using milk protein concentrate (65%) and inulin as fat replacers (0, 2 and 4%) as well as two t...

BACKGROUND Dental caries is one of the most common health problems in the world. Probiotics are one the various preventive methods to reduce dental caries. The aim of this study is to compare the effectiveness of probiotic ice cream and drink on salivary Streptococcus mutans levels in children of 6-12 years age group. MATERIALS AND METHODS A three phase study was carried out in children (n = ...

Angular scattering properties of ice crystal particles generated in a laboratory cloud chamber are measured with a lightweight polar nephelometer with a diode laser beam. This cloud chamber produces distinct plate and hollow column ice crystal types for light-scattering experiments and provides a controlled test bed for comparison with results computed from theory. Ice clouds composed predomina...

Most of present traditional ice cream from hygienic quality has non-conforming with extant standards. Pasteurization of primary ice cream mixture with sufficient thermal processing increase hygienic quality level and causes control of primary infection. Origins of infection for traditional ice cream consist of: use of infected primary materials (milk or cream) or non-pasteurization of them. Stu...