Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.3 alpha 4/15/85; site weitek.UUCP
Path: utzoo!watmath!clyde!burl!ulysses!gamma!epsilon!zeta!sabre!petrus!bellcore!decvax!decwrl!pyramid!pesnta!amd!amdcad!cae780!weitek!mmm
From: mmm@weitek.UUCP (Mark Thorson)
Newsgroups: net.physics
Subject: Re: Sub-zero Seltzer!
Message-ID: <354@weitek.UUCP>
Date: Sun, 29-Dec-85 15:42:38 EST
Article-I.D.: weitek.354
Posted: Sun Dec 29 15:42:38 1985
Date-Received: Tue, 31-Dec-85 00:25:30 EST
References: <601@hou2f.UUCP>
Organization: Weitek Corp. Sunnyvale Ca.
Lines: 22
Summary: Another possibility ...

In article <601@hou2f.UUCP>, tino@hou2f.UUCP (A.TINO) writes:
> An unopened bottle of salt-free seltzer, kept overnight in
> a sub-freezing room, remained liquid.  I brought the bottle
> into a warm room and immediately removed the twist-off cap.
> Within seconds the liquid froze.  Very dramatic!
> 
> I can think of two contributing effects:
> 1) The increased pressure within the bottle suppressed the 
> freezing point (as in regelation).  When the pressure was
> released, the water froze.
> 2) The dissolved CO2 suppressed the freezing point.  When the
> gas escaped, the water froze.
> 
> I think the second effect is the more important one. 
> Any comments?
> 
> _______
> Al Tino
The bubbles of CO2 formed when you took the cap off provided nucleation centers
for ice-crystal formation in the supercooled liquid.

Mark Thorson  (...!cae780!weitek!mmm)