Ice is much sturdier at 10-degree temp than at 30-degree temp. It obviously will crystalize into ice at 32-degrees but seems to have much greater strength, hardness, & elasticity as it cools down from 30 to 10-degrees. It's definately much tougher to chop at ten degrees, requiring a 2-lb mason's hammer to pound on an ice-chopper to break up lake ice around the dock.
Maybe for the same reason, making ski area snow with compressed air and water works a lot better at ten degrees than at 30.
__________________
... down and out, liv'n that Walmart side of the lake!
|