| The initial form of sea ice is a slurry of ice crystals called frazil ice, which under various conditions grow together to form many different and complex ice forms. |
| The amount of frazil ice is proportional to the extent of the open water area and the rate of heat loss. |
| Thicker, soupy accumulations of frazil ice which are often herded by wind action are termed grease ice. |
| The second has the frazil ice model embedded in a commonly used sub-ice shelf ocean circulation model, which is then applied to a simple ice shelf-ocean model domain. |
| Grease ice is a later stage of freezing than frazil ice when the crystals have coagulated to form a soupy layer on the surface. |
| Accumulations of frazil ice that generally take the form of thin, delicate transparent plates. |
