wally
Registered User
I stole this from another website but can someone explain how this works?
http://www.break.com/index/corona_beer_freezing_trick2.html
http://www.break.com/index/corona_beer_freezing_trick2.html
for the smart people
- Thread starter wally
- Start date
You have to have the bottle at just the right temperature to do this but when you jostle the bottle you excite some of the dissolved CO2 and cause it to come out of solution. The slight momentary change in pressure causes the freezing point to dip and the solution freezes.
The same thing would happen if you were to pop the top on the bottle. If you have good temperature sense in your hands, you can feel the difference in temperature between a pre-opened bottle/can and a post-opened bottle/can. The escaping gas causes a drop in temperature due to the decreased pressure.
When you compress things they heat up because the atoms and molecules are being crammed together, when you de-compress things they cool off. In the case of the bottle the compression and decompression are VERY small but just enough to set tip the scales in favor of freezing.
Didn't your high school science teacher ever make water boil at room temperature in a near or complete vacuum?
The same thing would happen if you were to pop the top on the bottle. If you have good temperature sense in your hands, you can feel the difference in temperature between a pre-opened bottle/can and a post-opened bottle/can. The escaping gas causes a drop in temperature due to the decreased pressure.
When you compress things they heat up because the atoms and molecules are being crammed together, when you de-compress things they cool off. In the case of the bottle the compression and decompression are VERY small but just enough to set tip the scales in favor of freezing.
Didn't your high school science teacher ever make water boil at room temperature in a near or complete vacuum?
Spork
Tin Foil Hat Equipped
- Location
- Saratoga Springs, UT
Nope, I went to public school
I did have a teacher show a liquid going to a solid when the student attempted to pour it into another beaker though...
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waynehartwig
www.jeeperman.com
- Location
- Mead, WA
I was going to say the same thing!
c'mon guys, I remember (vageuly, between the booze and drugs) doing this type of crap in HS, and I went to Emery High!!!
waynehartwig
www.jeeperman.com
- Location
- Mead, WA
Milner
formerly "rckcrlr"
- Location
- Hiding behind a camera
Or haven't you ever boiled water at 10K+ feet when your camping and notice it is only slightly warm??
Mostly there.
CO2 acts as a solute when disolved in solution, causing freezing point depression(it freezes at a a lower temperature) as the amount of solute increases to saturation, the triple point drops (lower and lower freezing point). so removing some of the solute elevates the freezing point causing it to freeze at a higher temperature. Shaking the bottle would do the same thing, causes some of the CO2 to come out of solution, thereby reducing the concentration and increasing the freezing point above the temperature of the liquid causing it to solidify instantly (very similar to a super satureated solution demonstration where a single crystal will case a whole vial to solidify at a certain temperature). When I was in college, we used to do this with Mtn. Dew, for demonstration 17.6*f was the point at which opening the bottle would freeze the liquid (So I'd imagine 17.6*-2*/%alc should give you a good starting point). You'd shake it while pulling it wouldn't solidify until you took the lid off of it. Pressure does effect the freezing point, but doesn't effect it in the same way a solute will.