Enhancement and maximum in the isobaric specific-heat capacity measurements of deeply supercooled water using ultrafast calorimetry release_i7kdbfvjvjdnnh3mipxtfialha

Abstract

Knowledge of the temperature dependence of the isobaric specific heat (C<jats:sub>p</jats:sub>) upon deep supercooling can give insights regarding the anomalous properties of water. If a maximum in C<jats:sub>p</jats:sub> exists at a specific temperature, as in the isothermal compressibility, it would further validate the liquid–liquid critical point model that can explain the anomalous increase in thermodynamic response functions. The challenge is that the relevant temperature range falls in the region where ice crystallization becomes rapid, which has previously excluded experiments. Here, we have utilized a methodology of ultrafast calorimetry by determining the temperature jump from femtosecond X-ray pulses after heating with an infrared laser pulse and with a sufficiently long time delay between the pulses to allow measurements at constant pressure. Evaporative cooling of ∼15-µm diameter droplets in vacuum enabled us to reach a temperature down to ∼228 K with a small fraction of the droplets remaining unfrozen. We observed a sharp increase in C<jats:sub>p</jats:sub>, from 88 J/mol/K at 244 K to about 218 J/mol/K at 229 K where a maximum is seen. The C<jats:sub>p</jats:sub> maximum is at a similar temperature as the maxima of the isothermal compressibility and correlation length. From the C<jats:sub>p</jats:sub> measurement, we estimated the excess entropy and self-diffusion coefficient of water and these properties decrease rapidly below 235 K.
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