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Supercooling Liquids

  • 14-06-2009 3:37am
    #1
    HotSwap
    Registered Users, Registered Users 2 Posts: 831 ✭✭✭


    Hi Guys,

    I have been posting in this thread --> http://www.boards.ie/vbulletin/showthread.php?p=60688090

    Am I correct in thinking that the pressure / carbonation of the beer has nothing to do with this effect and that is it totally down to the crystals needing a seed crystal to start the process of freezing. I see from what I have learned so far is that the liquid will start to seed its own crystals at a certain temperature but at temperatures above that it will need a "seed" to start.

    Thanks,

    HS.


Comments

  • #2
    HotSwap
    Registered Users, Registered Users 2 Posts: 831 ✭✭✭HotSwap


    Anyone got any ideas here?

    I'm still not 100% on the answer here, and no one replied the last time.


  • #3
    fox65
    Registered Users, Registered Users 2 Posts: 144 ✭✭fox65


    I'd reckon its a case of impurities, hense the freezing from top to bottom.

    The molecules need to align to freeze, more impurities the more problems it causes in this regard. The liquid needs to be cooled further to reach the desired alignment. When the bottle is agitated(lemon slice) it releases a lot of CO2. this raises the freezing point. allowing the molecules to freeze.

    on the nucleation sites, i've read that water/ice nucleation sites happen at nano meter level. this is incredible small and i'd doubt ever mirrors are that polished.

    i'd reckon its the imurities


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