I first learned about the phenomenon of supercooled water while studying aviation meteorology: Because water lacks condensation nuclei, it can remain in a liquid state even below 0℃. Such water is called supercooled water. When an aircraft flies through a cloud layer containing supercooled water, the supercooled water in the cloud encounters the aircraft and immediately freezes into ice upon contacting condensation nuclei. The aircraft fuselage acts as the condensation nucleus, which alters the aerodynamic shape of the wings. This results in insufficient Lift, making the aircraft prone to accidents.

There is a question in the Aviation Theory Study and Exam Question Bank: 22. During low-speed flight, the cloud temperature most likely to produce severe aircraft icing is: A. -2℃ to -8℃ B. -8℃ to -15℃ C. 0℃ to -2℃ The answer is A, likely due to supercooled water.

Why do I mention this topic? Because I was watching TV yesterday, A program introduced a refrigerator developed by a Japanese company. It utilizes the principle of supercooled water to preserve food. For example, beverages can remain liquid at sub-zero temperatures. However, when the drink is poured from the refrigerator into a cup and gently shaken or stirred, many small ice crystals appear. You can witness this interesting phenomenon via this product introduction page.

I always thought supercooled water was a magical concept; I had heard of it but never seen it. After watching this program, I gained an intuitive understanding. It was truly an unexpected reward.