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From: larry@kitty.UUCP (Larry Lippman)
Newsgroups: net.physics
Subject: Re: Sub-zero Seltzer!
Message-ID: <675@kitty.UUCP>
Date: Mon, 30-Dec-85 16:32:01 EST
Article-I.D.: kitty.675
Posted: Mon Dec 30 16:32:01 1985
Date-Received: Wed, 1-Jan-86 04:24:43 EST
References: <601@hou2f.UUCP>
Organization: Recognition Research Corp., Clarence, NY
Lines: 26

> 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?

	You got it - the reason is the presence of dissolved CO2 causing
freezing point depression; the first reason is NOT a factor other than higher
pressure causing more CO2 to remain in solution.  The quantitative explanation
for this phenomenon is expressed through Raoult's Law.

==>  Larry Lippman @ Recognition Research Corp., Clarence, New York        <==
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