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Show b. c. IV. V. Corn: Damp: Wet: Becomes concrete hard. Becomes icy or slushy depending on temperature conditions. Damp or wet. A coarse textured snow similar to rock salt, the product of repeated thawing and refreezing. Slush: Drips water when held in hand. Snow Crusts A. Form I. II. III. B. Breakable: Will not support weight of skier making slow turn. Unbreakable: Variable: Supports the weight of skier making slow turn. Breakable and unbreakable crusts interspersed. Types: Wind crust: Forms by wind blowing across or against a slope. Rippled, non-reflecting surface. Strong bond to undersurface. II. Windslab: (or snowslab) Formed by v/ind action on lee slopes. Snow is under tension, has poor bond to undersurface. Fractures readily and extensively. May be soft or hard. Smooth chalky surface. III. Suncrusti Light, thin, polished. Formed by strong sun action for a short period followed by freezing. Rain crust: (or glaze) Formed by rain falling and freezing as it falls. Very hard. I. IV. V. VI. Common crust:Rough, granular surface. Formed by freezing and thawing. Becomes corn snow eventually. Slush forms under high temperatures or heavy skiing. Icy crust: A slushy surface frozen. Ground Movements of Snow A. Sloughs: Dry, damp and wet. Minor snow movements, more of a settling process downhill than true snowslides. Generally take place during or soon after a storm. Are not dangerous in themselves; are beneficial in that they relieve tensions and weight. However, they indicate unstable conditions which may lead to slides on slopes which have not sloughed. -58- |