Aircraft use a two-step process called de-icing and anti-icing to handle frozen precipitation. On the ground, if snow or ice is detected on the wings or tail, specialized trucks spray the plane with a heated "De-icing Fluid" (Type I), which is typically a mix of glycol and water, to melt existing ice. This is followed by an "Anti-icing Fluid" (Type IV), a thicker, green-tinted liquid that adheres to the surfaces and prevents new ice from forming while the plane waits for takeoff. Once in the air, planes employ several internal systems to keep ice at bay. Most commercial jets use "Engine Bleed Air," where hot air from the engines is funneled through the leading edges of the wings to keep the metal too warm for ice to stick. Smaller turboprop planes often use "Pneumatic De-icing Boots," which are rubber membranes on the wings that inflate and deflate to physically crack and shed ice. Additionally, the windshields and "pitot tubes" (sensors that measure airspeed) are heated electrically to ensure the pilots maintain visibility and accurate data. These redundant systems are critical because even a thin layer of ice can disrupt airflow and significantly reduce the wing's ability to generate lift.