Gélle

Gélle is a type of ice that forms on the ground, typically in cold regions, when the temperature of the soil is at or below freezing, but the air temperature is above freezing. This phenomenon occurs when water in the soil freezes and expands, forcing the water in the surrounding air to also freeze, creating a layer of ice on the ground surface. Gélle is distinct from other types of ice, such as hoar frost or rime, which form on surfaces above the ground.

The formation of gélle is influenced by several factors, including the soil moisture content, the temperature gradient between the soil and the air, and the wind speed. In regions with high soil moisture and significant temperature differences, gélle can form rapidly, sometimes within hours. This process can lead to the formation of a hard, icy crust on the ground, which can be several centimeters thick.

Gélle is significant in various ecological and agricultural contexts. In some ecosystems, it can provide insulation for plants and animals, protecting them from extreme cold. However, in agricultural settings, gélle can cause damage to crops and soil, making it difficult for plants to grow. Farmers often use techniques such as tilling or irrigation to mitigate the effects of gélle.

The study of gélle is an important aspect of cryopedology, the branch of science that deals with the formation and properties of frozen ground. Researchers investigate the physical processes involved in gélle formation, as well as its impact on the environment and human activities. Understanding gélle can help in developing strategies for managing frozen ground and mitigating its effects on ecosystems and infrastructure.