Why is it that the a coke can will explode while in the freezer for a long time? \n\nIs it because of the presser of the can freezeing over?
215667
it's my understanding that it doesn't really 'explode' - when liquids freeze they generally expand and become hard. since the coke is contained by a can, with part of the top thinner around the tab (due to the scoring), when the liquid starts freezing in some part of the can the remaining liquid is displaced so there is part ice and part liquid. Finally, the remaining liquid freezes, and because there is less room in the can (due to the previous frozen matter, which has taken up more room)there is not sufficient room for all the  material which is trying to freeze - and the can separates at its weakest points. That's why when you open the freezer you may find some contents which have burst out and refrozen once they have'escaped' confinement.
302599
sorry it sounds so obvious but....but it in a freezer
200822
The soda cans he a thin film inside to protect the aluminum. However if the film is scratched it "may" have some long term effect. Years ago they used tin in the cans and experienced problems.
338142
Was the bottle pressurized within the refrigerator?\n\nUnder higher pressures, water freezes at a lower temperature.  If the bottle was pressurized sufficiently, it could have potentially been cooled down to and below its normal freezing point (0 degrees C) while in the refigerator, then after the bottle was opened and the pressure released (with only a negligible temperature increase) the water would freeze.\n\nLooking at the phase diagram for water,\nhttp://encarta.msn.com/media_461541579/Phase_Diagram_for_Water.html\nthis is a possible explanation for the cause, but might not be what is occuring.\nMore information couldnt hurt.
454348
it either ruins your pint....... or ruins your cocaine..... depending on your train of thought.................
275690
Ice takes up more volume than water, so the pressure is higher when you have the water in the freezer.  Crystals form at lower energies where entropy is lower, and higher pressure is equivalent to higher energy, so water remains a liquid.\n\nWhen you open it the pressure is released.  Gas expanding cools the air (entropy again) thus making the surface of the water lower in energy and promoting crystalization.  Poke a hole in the bottle and try this and the crystals will form in the freezer before you open it.
585251
in space, it is a vaccum.  and on earth, the air pressure keeps your body intact.  there is a lot of pressure coming down upon your body and your body's pressure outward is kept at an equillibrium.  thus preventing you from exploding or imploding, unless you get too deep in the ocean you would implode from the excessive pressure from the water.\n\nin space, a vaccum, there isn't external pressure pushing against the pressure exerted by your body outwards hence causing you to explode.  once you have exploded... if you are far enough from any heat source, you will freeze.  if you are close enough to a heat source you will burn up.\n\nyou can test this vaccum idea by getting a plastic bottle and covering the opening with your mouth.  if you suck and suck really hard the air is removed, hence the bottle will become closer to a vaccum and the outside pressure will crush the less pressured bottle.  but if your tongue or lips are at the tip of the opening, it will hurt b/c that is the pressure from your body pushing outwards towards a less pressured area trying to obtain equilibrium.
515463
All decent explanations so far; I hope I can add to what has already been posted.\n\nLiquid and Ice most definitely can exist at the same temperature and Ice can be and often does get colder than 0C.\n \nFirst of all the Triple Point of water is the pressure and temperature at which Ice, Liquid Water and Water Vapor exist at the same time in equilibrium.  Vapor is the right word, not steam although you can argue that the only time that Water Vapor and Steam are the same thing is at a very low pressure.  The Triple point of water only happens at a near perfect vacuum, 0.0063 ATM to be precise.\n\nAdding Salt to water will lower the freezing point, but then it isn't water anymore, it's salt water.  Even so, Liquid Salt Water and Ice Salt Water can also exist at the same place and time at the same temperature, slightly below 0C.  But let's stick to water.\n\nIce can easily be lower than 0 degrees.  Consider a bucket of water, liquid water sitting outside and the air temperature is -10C.  Little by Little, as the liquid reaches 0.0098 C, liquid starts to become ice.  The ice crystals form in the bucket, around the walls of the bucket and on the surface first.  The air is still -10C so the bucket, the liquid and the ice will keep getting colder.  The ice on the surface will drop to slightly below 0C but very slowly since it is still absorbing the heat of the not-yet-frozen water.  Eventually, the entire bucket of water will be frozen and will be just below 0C.  First the walls of the bucket will reach -10C (same as the air tempertaure).  The ice near the walls of the bucket and on the surface will reach -10C first, continually absorbing the heat energy from the relatively warmer ice near the center of the bucket.  Until finally, the entire bucket of ice is steady at -10C.  That is until the sun comes out or the day gets warmer.\n\n\nAnd by the Way, dry ice is not water, it's frozen CO2 (Carbon Dioxide)\n\nOne more thing, at a near perfect vacuum, you can actually cool liquid water to less than 0C without it freezing.  Never tried that but I did accidently freeze a beer last night...
556228
Take a two liter coke bottle.  Fill it up 3/4 with water.  Add dry ice.  Close the cap and wait for it to explode.  Its great.\n\n\nIf you don't have dry ice, put mentos is a coke bottle that actually has coke in it.
407952
Have you ever seen a Mentos put into a soda before?  If not, the result is a mass explosion of soda.  The reason is because of a bad chemical reaction, not to mention that your tongue is divided into different parts for different tastes and while the taste of the mint is on its part and the soda blends with it, they attempt to overpower each other and result in "nastiness"
32584
This is not chemistry, but physics. I presume you are boiling water in a can, then sealing it and cooling it. There is then less pressure inside the can, since the water takes up less space than the water vapor. There is now more pressure outside the can than inside the can. You have unbalanced forces, and the can is unable to resist the pressure.\n\nThis can of course get far more complicated, and we can discuss the ductility of the can, and continuum mechanics of the can, and its chemistry, but I do not think you want anything that advanced. If you do, let me know.
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.
625668
If the house burns down, the freezer will probably not burn. Personally, I'd use an illegal bank account in the Cayman Islands. But maybe they lack that much common sense.
671498
I just watched them do an experiment on the news the other night.  They took a tube of mentos and held them over a bottle of Coke with a piece of paper between the tube and bottle.  They then pulled the paper away and the coke shot twenty feet in the air.  Looked like a lot of fun, but the reporter got soaked with Coke, so be aware of that.\n\nIt has to do with the sugar content of the mentos (or in your case the cotton candy) then when it comes in contact with the carbonic acid of coke causes a catalyst effect.  Although Coke already has a lot of sugar in it, it hasn't reached the point to simply make the Coke lose all its carbonation at once.
12290
it is a known cause of canser.dont worry, you have to drink alot.and i mean ALOT
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.
542054
Yes,\n\n But it doesn't really explode, its more like when you shake up a bottle of soda but in a column.\n\n The more mentos, the more impressive and you have to be sure that there's a lot of carbonation.\n\n Another fun thing that you can do (that deals with the same thing) is put some mentos in your mouth, take a swig or coke and try to keep you mouth closed- lots of fun! (but be sure to open your mouth before it goes out your nose because that really hurts...)