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<br />. <br /> <br />22 <br /> <br />. <br /> <br />measurements of the c-axiallengths difficult and forced the assumption that <br />the length be 0.2 mm. <br />Despite some technical problems, the data from this investigation will be <br />useful in this thesis. The techniques used for maintaining controlled <br />conditions and for measuring the mass, and the a- and c-axial lengths are <br />sound. In other words, the benefits outweigh the drawbacks. <br /> <br />. <br /> <br />. <br /> <br />. <br /> <br />Gong and Fukuta (1985) <br />The experimental techniques and equipment used in this study <br />remained unchanged from those used by Kowa (1981) except for several <br />modifications. One of the more significant changes is the redesigning of the <br />ice crystal suspension tunnel, which was 92 em tall, in order to increase the <br />crystal stability. Changing the shape of the cross section to a circle, with a <br />diameter of 17.5 cm at the base and 10.5 em. at the top, decreased the <br />horizontal instability, and positioning the particle at about 33 em above the <br />top plane of the honeycomb improved the vertical stability. This design <br />alteration caused a change in the honeycomb section to accommodate a round <br />base in the suspension tunnel and a square exit hole at the fog chamber so <br />that no leakage would take place. <br />Another significant change involves the technique for measuring the <br />liquid water content. A dew-point hygrometer enclosed in a sealed acrylic <br />cylinder replaced the U-shaped tube filled with plaster of paris. A heated tube, <br />1.6 cm in diameter, drew supercooled fog from the suspension chamber and <br />evaporated the water droplets. The air bubbling through a pool of ether <br />inside the sealed cylinder of the dewpoint hygrometer reduced the <br />temperature while surrounded with air prepared by evaporating the fog. <br />When condensation first formed on the shiny, mirror-like surface of the <br /> <br />. <br /> <br />.. <br /> <br />. <br /> <br />. <br /> <br />. <br /> <br />. <br />