By Leif Torgersen
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Additional resources for Good glide : the science of ski waxing
Nl research has shown that liquid surface layers do exist. Lubrication by water produced by melting due to pressure is another popular theory. However, the pressure under skis is so small that pressure- melting can be an important factor only at temperatures below freezing, from C -2° 29 Recently Japanese scientists have concluded that the mechanical properties ce Th* makes ice unique among the more common solids such as stone, metal, and wood Modern strength) are important just theories of dry C to to 0° ol (high hardness, low shear friction, taking account the properties ol in- ce (28° to 32° P) partly explain low glide friction A especially at lower friction-melting theory was developed by Bowden and Hughes in 1939 and is still one of the most quoted theories to explain ski glide.
According tions, friction tional to the to these assump- should be proporsurface areas in contact. This disagrees with classical friction theory, which maintains that indepen- friction is are seen sur- their area. adhesion and thus cause mo- tion. level, faces involve only portions of certain force parallel to the surfaces of when magnified molecular moon. So contacts between two surfaces contact other, surfaces, as irregular as the surface of the molecular displacements. When ly flat at the thought to be caused by each can be explained, friction friction at level dent of contact area.
At (0° F) can As temperature falls below the dew point, more water vapor condenses. The amount of vapor in a mass of air can be dew calculated from its because temperature the at that relative humidity is point always 100%. Humidity is usually measured by a hygrometer, which directly indicates relative humidity. Ac- curate humidity measurements are made using a psych rometer, an instrument containing two thermometers, the bulb of kept moist while the other one is dry. Snow Makes Sk 23 tempc dicates a lower the dry thermometer the tion air, The dryer the greater the evapora- and the greater the ference in I the readings or the two thermometers If the I saturated (relative hum*drty 100%), there i tion will be no evapora- and the reac alike.