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(s), n.[OE. is, iis, AS. s; aksin to D. ijs, G. eis, OHG. s, Icel. ss, Sw. is, Dan. iis, and perh. to E. iron.] 1. Water or other fluid frozen or reduced to the solid state by cold; frozen water. It is a white or transparent colorless substance, crystalline, brittle, and viscoidal. Its specific gravity (0.92, that of water at 4 C. being 1.0) being less than that of water, ice floats. Water freezes at 32 F. or 0 Cent., and ice melts at the same temperature. Ice owes its cooling properties to the large amount of heat required to melt it. 2. Concreted sugar. Johnson. 3. Water, cream, custard, etc., sweetened, flavored, and artificially frozen. 4. Any substance having the appearance of ice; as, camphor ice. Anchor ice, ice which sometimes forms about stones and other objects at the bottom of running or other water, and is thus attached or anchored to the ground. Bay ice, ice formed in bays, fiords, etc., often in extensive fields which drift out to sea. Ground ice, anchor ice. Ice ag Ice (s), v. t.[imp. & p. p.Iced (st); p. pr. & vb. n.Icing ("sng).] 1. To cover with ice; to convert into ice, or into something resembling ice. 2. To cover with icing, or frosting made of sugar and milk or white of egg; to frost, as cakes, tarts, etc. 3. To chill or cool, as with ice; to freeze. スポンサード リンク
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