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<br />18 <br /> <br />(LeL). ice crystal production was prolonaed, ach1ev1ns a maximum at a <br />temperature of -300C. When the aerosol are introduced intooloudy air, <br />cooler than the LCL, nuoleation oooured more rapidly, achieving a <br />maximum at a temperature of -220C. for the same rate of cooling of the <br />previous experiment. <br />The work of Chen, et ale (1972) has shown that the rate of chemical <br />reaction is the controlling prooess in the transformations that occur in <br />the All-Hal-H20 system. The rates of chemical reaction (hydration and <br />break up of the Agl-Nal-water complex) observed are oomparable in seale <br />to many of the rates of ioe orystal produotion observed by Smith and <br />Heffernan (1'54), Edwards and Evans (1960). Warburton and Heffernan <br />(1964), Davis and Steele (1'68), and Garvey, et ale (1976). <br />2.1.4(:~teot of Water Supersaturation on Ice Nucleation by AgI-NaI\ <br />The effect of excess water vapor concentration or supersaturation <br />with respect to a plane water surfaoe on the properties of condensation <br />nuclei has been investigated (see, for example, Pruppaoher and Klett, <br />1'78,p. 225-241). COmparatively little work. however, has been done on <br />the relationship of water supersaturation and ice nuoleating properties <br />ot hygroscopio ioe nuclei such as 2Agl'Nal containing aerosol particles. <br />A full speotrum of number of ioe nuclei or yield versus supersaturation <br />tor any aerosol which oontains Aglis lacking. The type of data <br />available that describes trends in the ice nucleating behavior of <br />hygroscopic ice nuclei are those in whioh qualitatively high water <br />supersaturations were used in mixing cloud chamber tests (Edwards and <br />Evans. 1960, and Mossop, 1968). Other research dealt with the effect of <br />preconditioning the aerosol with high water vapor ooncentrations prior <br />to making ice nucleation observations (St. Louis and Steele, 1968). <br /> <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />