|
| ice crystals
|
freezing by increasing surface? don't think so...
liquids can be cooled below their freezing point without actually freezing when they are kept completely motionless. when the molecules are not moving they can not form ice crystals.
but as soon as you shake the liquid the molecules will rearrange to form crystals. |
| 17.09.2007
- 13:51:15 |
|
| Zachary Woodward
|
| eric is pretty close, the beer is supercooled, clearly they haven't altered the surface area of it compared to a normal long-necked bottle. Tapping it causes nucleation to occur which forces the supercooled beer to sublimate from the liquid phase directly into the solid phase. This occurs with most beers that have been left in the freezer too long. Due to the alcohol content the freezing point is lowered and it can get cooler than 32 degrees, however it still contains about 96% water and tapping it forces the change, the water is basically like "oops, i forgot to freeze" Its just that its easier to see with a clear bottle. |
| 17.09.2007
- 13:42:21 |
|
| Eric
|
| They cause the beer to freeze by increasing the surface area of the liquid. They cool it to below freezing then tap it to create fizz, which multiplies surface area. |
| 16.09.2007
- 23:26:35 |
|
| 3vial
|
Gotta love the "Heating With Radium" pic from that 1910 future thing  |
| 16.09.2007
- 22:44:13 |
|
| Made
|
| I want to be this damn Snake!!! |
| 16.09.2007
- 21:25:50 |
|
|
|
|
