Increased stall speed is a potential problem caused by which type of icing?

Increased stall speed is primarily associated with structural icing, which forms on the surfaces of an aircraft, mainly affecting its wings and control surfaces. When ice accumulates on these surfaces, it alters the aerodynamic shape of the wing, resulting in a significant increase in stall speed. This means the aircraft must maintain a higher airspeed to avoid stalling due to the disrupted airflow over the wings. The additional weight and changes in the surface characteristics can lead to reduced lift and increased drag, both of which further contribute to the increased stall speed.

Other forms of icing, such as induction icing and carburetor icing, mainly impact engine performance rather than stall characteristics. Induction icing can lead to loss of engine power, and carburetor icing can cause fuel-air mixture inconsistencies but do not directly affect the aerodynamic properties of the aircraft itself. Frost icing may add some drag but is generally less critical in stall speed considerations compared to structural icing. Thus, structural icing stands out as the primary concern for increased stall speed in aviation.