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From: tan@ihlpg.UUCP (Bill Tanenbaum)
Newsgroups: net.physics
Subject: Re: Sub-zero Seltzer!
Message-ID: <1510@ihlpg.UUCP>
Date: Tue, 31-Dec-85 00:14:25 EST
Article-I.D.: ihlpg.1510
Posted: Tue Dec 31 00:14:25 1985
Date-Received: Wed, 1-Jan-86 00:27:45 EST
References: <601@hou2f.UUCP>
Organization: AT&T Bell Laboratories
Lines: 25

> 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
-----
I think (but am not certain) that neither effect is significant.
Try 3) Supercooled liquid - Liquids can be cooled well below
their freezing points without freezing if there are no imperfections
present at which freezing can begin.  When the pressure was released,
the bubbles of CO2 were the "seeds" for ice crystal formation, i.e.
freezing.
-- 
Bill Tanenbaum - AT&T Bell Labs - Naperville IL  ihnp4!ihlpg!tan