An experiment was conducted to study the effect of liquid water content and temperature on the critical distance in ice accretion formation on swept wings at glaze ice conditions. The critical distance is defined as the distance from the attachment line to tile beginning of the zone where roughness elements develop into glaze ice feathers. A baseline case of 150 mph, 25 F, 0.75 g/cu m. Cloud Liquid Water Content (LWC) and 20 micrometers in Water Droplet Median Volume Diameter (MVD) was chosen. Icing runs were performed on a NACA 0012 swept wing tip at 150 mph and MVD of 20 micrometers for liquid water contents of 0.5 g/cu m, 0.75 g/cu m, and 1.0 g/cu m, and for total temperatures of 20 F, 25 F and 30 F. At each tunnel condition, the sweep angle was changed from 0 deg to 45 deg in 5 deg increments. Casting data, ice shape tracings, and close-up photographic data were obtained. The results showed that decreasing the LWC to 0.5 g/cu m decreases the value of the critical distance at a given sweep angle compared to the baseline case, and starts the formation of complete scallops at 30 sweep angle. Increasing the LWC to 1.0 g/cu m increases the value of the critical distance compared to the baseline case, the critical distance remains always above 0 millimeters and complete scallops are not formed. Decreasing the total temperature to 20 F decreases the critical distance with respect to the baseline case and formation of complete scallops begins at 25 deg sweep angle. When the total temperature is increased to 30 F, bumps covered with roughness elements appear on the ice accretion at 25 deg and 30 deg sweep angles, large ice structures appear at 35 deg and 40 deg sweep angles, and complete scallops are formed at 45 deg sweep angle.

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