Pour warm coke or any carbonated soft drink over ice and it fizzles and quickly become flat. Pouring cold Coke over ice has much less fizzle and tastes much better (has better kick). Similarily, when ice is dropped into a cup of warm Coke, a lot more bubbles are formed and more carbon dioxides escape to air than when ice is dropped into a cup of cold Coke. Why do all carbonated drinks behave like this? Thanks.
132522
gases are in general more soluble in cold liquids, so less of the dissolved carbon dioxide is lost from an iced glass of Coke vs. one at room temperature.  I've also noticed that drinks with artifical sweeteners tend to go flat faster, but I have not figured out yet whey it seems like the presence of large amounts of sugars affect the solubility of the CO2 yet.
89055
Soda will.  Generally speaking, the boiling points of pure substances are going to be higher and sharper than those of impure substances.  In milk, the adulterants are big fatty molecules that are too large to evaporate, and in soda the adulterant is a volitile gas (disolved CO2).  So I think soda first, milk second, water last.\n\nNote; it does matter whether you're looking at "fastest" in terms of time to boil based on a standard energy flux/volume ratio, energy/mass ratio, or for the lowest temperature.  Different substances need different amount of energy to reach a given temperature based on their heat capacities, and I believe that milk has the lowest heat capacity, meaning that it would take the least amount of energy to bring milk to a given temperature than it would take for the other two.  But generally, when they ask about "boiling fastest," it is implied that one in searching for the substance with the lowest boiling point--and that would be soda.
353788
Well,  Hot & Cold are not only subjective (What's Hot for he is cold for me) and relative.  Better to think of temperature.\n\nTemperature is the measure of average kinetic energy.  The hotter, the more energy and vice versa.  \n\nAlso, as temperature is an average, some of the "hot" water may be cold.  In fact, there could be a several molecules that are frozen - we'd never know - but the average temperature is "hot."\n\nWhen you mix them heat is transfered from the high average kinetic energy water, "Hot," to the low average kinetic energy water, "Cold."  The "Cold" water absorbs the heat in the transfer and the results is as follows...\n\nThe "Hot" water is cooled, and the "Cold" water is warmed.  The results is 24 oz's of water that has an average kinetic energy, or temperature, higher than that of the "Cold" water, and lower than that of the "Hot."
96230
Yes, in the one factory. It is possible to vary the carboanation of soft drinks, but there is a limit to the amount of CO2 a liquid can dissolve.\n\n Generally, compnaies have a set carbonation for each product, based on its chemical makeup, the acidity required for preservation and the desired Fizziness
56008
The Climate.Pressure increases if temperature increases and volume stays the same. This is because the molecules are moving faster and colliding harder with the sides of the container. The greater the mass of air in the container, the greater the number of molecules in the container and the higher its density. The air molecules in the container collide against the sides of the container, so the more of them there are colliding against sides of the container the greater the overall force on the sides of the container. If the temperature is high enough the moisture is vapor or steam and if the moisture doesn't condense on the sides of the container then the moisture molecules are also colliding with the side of the container. On the other hand, if the air in the container is cool enough that the moisture does condense then the moisture is no longer exerting outward force on the container (or at least there's much less of it still moving around as vapor and colliding with the sides of the container).\n\nWhen you're talking about a body of water with gas (carbon dioxide) and sugar in it, like Coke, if the bottle is still closed then you have a volume of air above the soda that exerts enough force on the soda to prevent the gas from coming out of the soda at all until you open the bottle. Once the bottle is open, think about surface tension. That's the reason the carbon dioxide is released slowly when you open the bottle. If you disrupt the surface tension the gas can release all at once.
497920
Well, carbonated beverages are acidic anyway, and shouldn't really affect the pH in the stomach that much.  Within normal limits, more HCl will be released to compensate, maintaining necessary pH.  So 16oz of a soda will have a negligible effect on digestion and absorption.
500905
Nothing chemically.  The heat from the liquid water will cause the CO2 (dry ice) to sublimate into vapor.  The mist you see is water vapor condensing in the cold temperatures.  Is that what you wanted to know?
283581
Like everyone else said, it makes the drink cooler. However, this is because heat is transferred in an attempt to achieve equilibrium. In this case, the equilibrium would be between the temperature of the ice and that of the drink. Because the average temperature of the drink is higher than that of the ice, heat flows out of the drink and into the ice, slowly levelling the temperature.
507375
It'll cost you 2 balloons and 2 sodas to find out.\n\nSolubility almost always increases with temperature, but this rule doesn't work with most gases. In fact, in the case of carbon dioxide, it decreases. The bubbling that you see when you open a bottle is not an effect of the bottle warming to room temperature, though. Increased pressure also increases the solubility and this pressure is released upon removing the cap.
307102
Heat will always travel from the warmer to the cooler. For example, an ice cube might be 32 degrees. If it is sitting in a room with an air temperature of 70 degrees, the heat in the air will travel into an ice cube until it melts completely. Once it melts, the water it was made of will continue to absorb the heat in the air until it is the same temperature as the air. The same occurs with oil in an engine, or any other object. Some things absorb or lose heat faster than others, and the more of a temperature difference there is, the faster the heat travels from the warmer object to the surrounding air, water, or whatever. An ice cube will melt much faster in boiling water than it will in cold water. Water will also freeze faster the colder the freezer is. I have proven this a number of times by putting room-temperature water bottles in various freezers. Some freeze in less than an hour, some freeze in several hours, depending on the freezer's temperature. Here's a conversion for Celsius and Fahrenheit.\n\nConvert Fahrenheit to Celsius F=1.8(C)+32\n\nConvert Celsius to Fahrenheit C=(F-32)/1.8 \n\nTo answer your other question, it has nothing to do with how many degrees per gallon of water in order to freeze it. What is important is that the air temperature is below freezing. The farther below freezing the air is, the faster the water will freeze. The more water there is, the longer it will take to freeze. The warmer the water is, the longer it will take to freeze. There are several variables. The volume of water, the temperature of the water, and the temperature of the air. It is the same for motor oil, or any other liquid. The rate of heat transfer is different for everything.
500852
When the ice was floating on water, the water had lifted by certain level..tht level was equal to the weight of the ice..s when the ice melts , the water level wont increase since the water from icemelt is equal to the earlier weight of the ice ...and the water on which ice was floating had already risen to accomadate tht weight..so it wont rise again when the ice melts...
281734
soda water is carbon dioxide dissolved in water under high pressure. on opening the bottle pressure decreses and hence carbon dioxide will escape from it
443497
The reason ice floats is not because of air bubbles.  It floats because it is less dense than very cold water.  Any object floating in water displaces a volume of water with a mass equal to that of the object.  As the ice melts, its density will equal that of the surrounding water.  The volume will then equal the volume of water previously displaced.  The level of the surrounding water will not change.  Taking air bubbles into account, the level would fall by the equivalent of the mass of trapped air.  This will be extremely small and unlikely to be measurable using instruments outside a laboratory.
443284
Cold falls so the cold created in the freezer helps to keep the fridge part cool also.\n\nCoach
351452
If its just proof-of-concept, could you use the pressure of a tank of liquid CO2 to pressurize your vessel with CO2?? Add some liquid CO2  (or even just some dry ice!!) to your vessel from the tank and warm it up to get the desired pressure?\n\nOr possible collaborate with somebody who does CO2 cleaning research?? You might be able to get some preliminary data cheaper by renting their equipment than building your own.
97975
well gases like CO2 (carbon dioxide) is dissolved in soda that's why you get the bubbly feeling. However, in order to dissolve gasses in sodas and other liquids, you need high pressure and low temperature. When temperature is low gas particles (CO2) don't have much kinetic energy so it is able to dissolve better. When pressure is high it forces the gas particles (CO2) to dissolve into the soda since there is no where else to go in the can.
533272
The reason?  It's the sugar.  Have you ever had Emitrol?  It's an anti-nausea syrup you can buy at the store.  The sugar count in that is tremendous.  It's the sugar that settles your stomach.  You're supposed to even beat the bubbles out of ginger ale or coke so it doesn't bounce right back up.  You can also buy Coca-Cola Syrup in the drug store.  Just ask for it at the pharmacy.  Just pure syrup--no carbonation.  That will work too.