| OCR Text |
Show APPENDIX B. STANDARD SNOW TERMINOLOGY It is possible to classify and subclassify snow in endless detail. For all practical purposes, however, it may be described in qir. te simple terms. The character of snow depends on three principal factors: ( l) The form and size of the snow particles: ( 2) The moisture content; ( 3) Age. Although in this study snow crusts are treated as a separate major classification, it is purely for convenience and clarity. Actually their character depends upon the same three factors, but principally upon age, a term which includes all the modifying factors which influence snow after it has fallen. Snow A. i\ iew: Snow falling or freshly fallen. I. Dry: Fell at temperatures 5 degrees or more below freezing. If squeezed in the hand either refuses to pack or disintegrates readily. Little resistance to penetration by ski or snow ring of ski pole. a. Powder: Crystalline 1. Fine: similar to whole wheat flour. 2. Medium: similar to bran. 3. Coarse: similar to corn flakes. b. Granular: Irregular, non- crystalline, sandy. 1. Fine: similar to fine sand. 2. Medium: similar to corn meal. 3. Coarse: similar to coarse ground coffee. c. Pellett: Round but irregular and rough- finished. 1. Fine: similar to birdshot. 2. Medium: similar to BB shot. 3. Coarse: similar to tapioca. d. Transition II. Damp: Fell at temperatures close to freezing- thawing. Sticks to skis in gobs. Packs readily in the hand but will shatter. a. Flake: Very sticky. b. Granular: Packs very firmly. c. Hail: Frozen, slick- surfaced, globular. - 122 - |
