• Journal of the Society of Naval Architects of Korea
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• v.52 no.3
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• pp.180-186
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• 2015

This study proposed a new method of preparing granular ethylene glycol/aliphatic detergent (EG/AD) model ice that has both strength and uniform thickness. Various sheets of granular model ice prepared in ice tanks are surveyed and their preparation procedures are analyzed. We not only made a new granular model ice using the EG/AD solution but also measured its thickness, strength, and density. In addition, we found that the strength of the model ice could be controlled by varying the time and air temperature in the consolidation phase. Based on the results of this study, we verified that granular EG/AD model ice can be prepared more uniformly and effectively than columnar EG/AD model ice. This study is intended to contribute to reducing the time required for the ice model test and the operation of the ice model basin.

• Journal of Ocean Engineering and Technology
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• v.25 no.1
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• pp.49-55
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• 2011

The EG/AD/S model ice, originally developed by Timco (1986), was selected as the primary model ice material for the newly built MOERI Ice Model Basin in Korea. However, the existence of a sugar component in the EG/AD/S mixture may cause a serious maintenance problem, as described in certain references. This study focuses on the tests of the mechanical properties of the EG/AD/S and the EG/AD model ice. In order to understand the influence of sugar in the original EG/AD/S model ice and to find a possible substitute for sugar, a series of tests with the EG/AD model ice were performed, and the results were compared to those of the EG/AD/S model ice. The relatively large size of the MOERI Ice Model Basin made it difficult to control the initial strength of model ice, so it took a much longer time to achieve the target strength. In order to obtain a lower strength and stiffness for the model ice, the amount of chemical additives may be varied to achieve the desired strength level. This paper is a preliminary study aimed at seeking a possible substitute for the original EG/AD/S model ice for utilization in a large-scale ice tank. To understand the influence of sugar in the original EG/AD/S model ice, the mechanical properties of the EG/AD/S and EG/AD model ice, such as flexural strength, compressive strength, and elastic modulus, were tested in the laboratory condition and compared to each other. The warm-up procedure seems to be an important factor to reduce ice strength in the tests, so it is discussed in detail.