Posted on 01/16/2009 5:54:53 PM PST by Ron Jeremy
OK, in Oklahoma you can't buy 6 point beer that is already cold. So I go to the liquor store, and I buy some Beck's. When I get home, I put some in the FReezer. As usual, I forget to take them out of the FReezer, but I have different beers on different levels, so some are colder than others. Some, right near the top, have ice in them. So I put them aside until they that. Others near the bottom are very cold and drinkable. But, there is this recurring phenomenon where I will take a beer out of the fridge.. there is no ice, but as soon as I pop the cap a layer of ice forms and I can't drink it right away.
what explains this?
Global Warming?
Righ now my scientific wording is not clicking but essentially a liquid can still stay liquid at temperatures below freezing and not boil above the boiling point if the liquid is not disturbed, once you disturb it the liquid can flash freeze or explode, in the case of superheated water(which is why you place a microwave proof object like a spoon in when you boil water in a microwave).
Supercooled. Not as evident in beer and you will see it more the more pure a liquid.
Its the pressure.
As soon as the pressure is let out, it freezes.
Same thing happens to a can of pop.
Hey - I remember that equation: PV = nRT! Smart, huh? ;-)
Water is one of the few substances which *expand* upon freezing. So until you open the can and release the pressure, pressure inside the can is preventing the water from expanding (ice from forming). That’s assuming the temps are right at the freezing point, otherwise the can itself will go pop.
Pressurized liquids (unopened beer) stay liquid to a lower temp. Once you open the beer the pressure is released and the beer is allowed to expand as it freezes. It can’t freeze without room to expand to a certain point.
I'm sorry, I know better.
If you put an ice cube in a full glass of water, and it melts, will it spill over the side?
I know, it doesn't (but it drives the globull warming nuts crazy), but I'm bored right now, and need to get a life.
8^)
5.56mm
It’s called “super cooling”. When a liquid is cooled to at or below freezing point but doesn’t turn to a solid. When you introduce a ‘seed’, the liquid has a point about which to crystalize and voila! ICE
This happens in carbonated beverages when you hit them or take off the cap, the CO2 (carbon dioxide) bubbles, forms the seed and ICE forms!
G
Yeah, I bring that up to global warming folks all the time when they complain about the north pole melting.
If I remember correctly, water is the only compound that expands when it changes from the liquid to the solid phase. If it didn’t, life on this planet would be very different. Imagine if ice sank instead of floating. (No more ice fishing!)
On a related note —
Back in my younger, chemically enhanced, days, we used to ‘supercharge’ 3.2 beer by freezing it, then sipping the liquid off as it thawed....
Alcohol has a lower melting temperature than water, so the first liquid that appears has a significantly higher buzz-factor....
The Water in the closed bottle is too compressed by the gas to turn into ice (it has to expand to do that). Ice is less dense than water, thank goodness, so lakes freeze from the top down rather than bottom up (which would make winter fishing much easier, but not good for the long-term interests of the fish). You can’t tell, but the liquid in the bottle is below freezing-point temperature.
Once the bottle is opened, and the gas escapes, the water can expand enough to form ice.
Carbon dioxide is dissolved in the beer.
Dissolved stuff in water (or in this case, mostly water) lowers the freezing point.
And you have the additional effects of the alcohol.
At first I thought you were trying to freeze-distill your hooch!!!
Al Gore invented beer.
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