
The process of cooling a liquid below its freezing point without it solidifying.Supercooling is the process of cooling a liquid below its normal freezing point without it turning into a solid. This occurs when the liquid is pure and free of nucleation sites, such as dust particles or scratches on the container walls, which are needed for ice crystals to form. Supercooled water can remain liquid at temperatures as low as -40°C under the right conditions.
The phenomenon has been known since the 18th century, with early experiments by Daniel Fahrenheit and later systematic studies by James Clerk Maxwell and others.
Freezing requires the formation of a tiny ice nucleus, which then grows. Below the freezing point, the liquid is thermodynamically unstable, but the energy barrier to create a stable nucleus is high. If no impurities or surfaces provide a template for nucleation, the liquid can persist in a metastable state. A disturbance, such as shaking or the introduction of a seed crystal, can trigger rapid solidification.
Supercooling is used in cryopreservation to prevent ice damage to biological cells and tissues, and in cloud seeding to control precipitation. It is also a challenge in the storage of supercooled liquids and in the production of certain alloys.
Supercooled water can be triggered to freeze instantly by dropping a small ice crystal into it, creating a dramatic 'ice spike' effect.
















