Placing ice in cars, either prior to or during transportation.
A condition where ice forms at the edge of the carburetor throttle plate/butterfly. It restricts the flow of the fuel-air mixture when the throttle butterfly is at or near the idle position. It causes the engine to stall. Ice forms because of rapid vaporization of the fuel lowers the temperature of the mixture and causes the moisture in the air to freeze. It can occur when the temperature is between -2 to 13°C (28 to 55° F) and the relative humidity is above 64%. It usually occurs after the engine is started and before it has reached operating temperature. Also see carburetor icing.
Any deposit of ice forming on an aircraft. This can alter the aircraft's weight and flight characteristics.
Sweet coating for cakes and pasties - most often sugar-based and flavored.
A coating of ice on a solid object.
An infraction called when a player shoots the puck from his side of the red line across the opponent's goal line. Play is stopped when an opponent (other than the goalie) touches the puck. The face-off is held in the offending team's end of the ice. A team that is shorthanded can ice the puck without being penalized.
the formation of frost or ice on a surface
a flavored sugar topping used to coat and decorate cakes
(ice hockey) the act of shooting the puck from within your own defensive area the length of the rink beyond the opponent's goal
When a player fires the puck across the center red line and the opponent's goal line and the puck is touched by a defender. There is no icing when trying to kill a penalty or when the puck is directed on goal. See our diagram
A team, when both teams have an equal number of players on the ice, may not shoot the puck from behind the center red line over their opponent's goal line (except if the puck goes into the goal). In Junior B and above, a player from the defensive team must first touch the puck before icing is called.
If any player shoots the puck from his or her own half of the ice beyond the opponent's goal-line, icing will be whistled down and a faceoff will take place at the offending team's end. The rule does not apply if the team shooting the puck is killing a penalty.
In general, any deposit or coating of ice on an object, caused by the freezing of liquid. A mass or sheet of ice formed on the ground surface during winter by successive freezing of sheets of water.
Arms folded across the chest. When the puck is shot or deflected in such a manner as to produce a possible icing situation, the back linesman will signal to his partner by raising his non-whistle hand over his head (NCAA: official's arm raised at a 66 degree angle). The instant that the conditions required to establish ``icing the puck'' have occurred, the front linesman (NCAA: or referee) will blow his whistle to stop play, and raise his non-whistle hand over his head. The back official will move to the resulting face-off spot and give the icing signal.
Shooting or directing the puck from behind the red line (in the NHL) or from the defensive zone (in amateur hockey) so that it crosses the opposition's goal line and is first touched by an opposing player other than the goaltender. Play resumes with a faceoff in the offending team's defensive zone. It is not icing if the puck passes through the goal crease or if the team is short-handed.
The act of applying ice therapy to muscles, tendons, ligaments or joints to decrease pain, swelling and inflammation.
1) A physical therapy procedure, properly known as "cryotherapy." 2) When a horse is stood in a tub of ice or ice packs are applied to the legs to reduce inflammation and/or swelling.
A violation when the team in possession of the puck shoots it from behind the red center line across the opponent's goal line into the end of the rink, but not into the goal. Play is stopped when a opponent (other than the goalie) touches the puck. The face-off is held in the offending team's end of the ice. A shorthanded team cannot be called for icing.
a violation which occurs when the team in possession of the puck shoots it from behind the red center line across the opponent's goal line into the end of the rink (but not into the goal) and a member of the opposing team touches it first; results in a face-off in the offender's defensive zone shorthanded team cannot be called for icing.
A sugar and water-based paste used to coat and decorate cakes and other desserts. Depending on the type of icing, other ingredients may be added.
a sheet-like mass of layered ice formed by the freezing of water as it emerges from the ground or through fractures in river or lake ice
when both hockey teams have an equal number of players on the ice, a player may not shoot the puck from behind the center red line over their opponent's goal line (except if the puck goes into the goal). In Junior B and above, the puck must first be touched by a player from the defensive team before icing is called.
Any deposit or coating of ice on an object caused by the impact of liquid hydrometers, usually supercooled.
Any deposit of ice forming on an object.
Mixture of sugar, butter and flavorings used to cover a cake and for cake decorations.
a sweet covering or filling such as buttercream or ganache; used for cakes and pastries; also known as frosting.
The forming or depositing of ice on an object.
1. In general, any deposit or coating of ice on an object, caused by the impingement and freezing of liquid (usually supercooled) hydrometeors; to be distinguished from hoarfrost in that the latter results from the deposition of water vapor. The two basic types of icing are rime and glaze. See aircraft icing, carburetor icing. 2. [Also known as flood icing, flooding ice, aufeis (German), naled (Russian).] A mass or sheet of ice formed during the winter by successive freezing of sheets of water that may seep from the ground, from a river, or from a spring.
a sheetlike mass of layered ice formed on the ground surface, or on river or lake ice, by freezing of successive flows of water that may seep from the ground, flow from a spring or emerge from below river or lake ice through fractures. Russian translation prepared by Nina A. Zaitseva for the Arctic Climatology Project Arctic Meteorology and Climate Atlas.
Icing (also frosting) is a sweet glaze made of sugar, that often also contains butter, water, egg whites, milk, or flavourings and used to cover or decorate baked goods, such as cakes or biscuits.
Icing in ice hockey occurs when a player shoots the puck across both the red line and the opposing team's goal line without the puck going into the net. If any player touches the puck after it passes the red line the icing is waved off. When icing occurs, a linesman stops play.
Icing on ships is a serious hazard where cold temperatures (below about -10°C) combined with high wind speed (typically force 8 or above on the Beaufort scale) result in spray blown off the sea freezing immediately on contact with the ship. If not frequently knocked off, the ice can soon build up on the ship's superstructure to a sufficient weight to cause the ship to capsize.