| Term: | Ice rind |
| Definition: |
A brittle, shiny crust of floating ice, formed on a quiet surface by direct freezing or from grease ice, usually in water of low salinity; thickness less than 5 centimeters (2 inches); easily broken by wind or swell, commonly breaking into rectangular pieces. NSIDCCryosphere
A brittle shiny crust of ice formed on a calm surface by direct freezing, or from grease ice, usually in water of low salinity. Thickness to about 5 cm. Easily broken by wind or swell, commonly breaking in rectangular pieces. Bushuyev A brittle shiny crust of ice formed on a quiet surface by direct freezing or from grease ice, usually in water of low salinity. Thickness to about 1 in (5 cm). Easily broken by wind or swell, commonly breaking in rectangular pieces. WMOSeaIce Sea ice terminology. Describes a brittle, shiny crust of ice formed on a quiet surface by direct freezing, or from grease ice, usually in water of low salinity; with a thickness of about 5 centimetres. Easily broken by wind or swell, it commonly breaks into rectangular pieces. ECCCanada Floating ice, less than 5 centimetres thick, which forms on a calm freshwater surface. WMOHydrology A thin but hard layer of sea ice, river ice, or lake ice. Apparently this term is used in at least two ways: 1) for a new encrustation upon old ice; and 2) for a single layer of ice usually found in bays and fjords where freshwater freezes on top of slightly colder seawater. (Also called ice crust.) AMSglossary A brittle, shiny crust of floating ice, formed on a quiet surface by direct freezing or from grease ice, usually in water of low salinity. Thickness less than 5 cm. Easily broken by wind or swell, commonly breaking in rectangular pieces. SPRI GCW |