It is a regular pop can that has water in the inside. It is heated over a bunsen burner then placed in a bowl of cold water. What is happening chemically and physically to the can?
213492
The can and the air inside it expand. The can doesnt expand much, but the air does and a bunch of it flows out. When the can is placed in the cold water the can contracts really quickly and because there is less air pushing back on the walls it crunches up. There is nothing really big happening chemically.
306792
Try soaking it in boiling water for a few minutes. This should make it pliable again. If this fails, you should try zapping it in the microwave - but only in 10 second bursts as, if you leave it too long, it will melt and will be HELL to remove!
482167
Strangely enough, the HOT water would freeze first.  There is a chemical explanation for this.
263103
The "whoosh" is the combustion of the ethanol/air mixture in the headspace of the bottle; the larger the headspace volume, the greater the "whoosh".  The secondary phenomenon is the burning of the ethanol as it vaporizes.  It must first vaporize, then mix with air and when a combustible mixture is reached, it will burn. This is why if you light an open container on fire, the flames will dance around just above the surface of the liquid.
71164
If you bent under it and it was leaking, my assumption would be that it was water (or whatever you were cooking) leaking FROM it.  It was probably electricity, or the extreme heat that injured you.  Perhaps you went into shock?  Stop using the microwave, if it's old then toss it, if it's a newer model then contact the manufacturer and return it.  I'd also suggest simply to be more careful!
323716
It says:\n\nDanger. Evaporating chemical.
111376
The gas is turned into liquid by compressing it and well mixed up with water. When we shake the soda it turns back to gas and hence needs more room than it has.
125390
This is typically called a cloud chamber.  I built one many years ago as a science project.\n\nWhat you do is create a sealed chamber that in which the air is oversaturated with a fluid, typically water or alcohol.  Heavy charged particles pass through the chamber and disturb the super-saturated atmosphere, causing a vapor trail.  You can see the trail of the particles, you can't really identify or see the actual particle.
248133
Most cans are steel cans which are covered by a thin layer of tin to prevent rust. The tin does get into your food. As far as I am aware this is independent whether the can is opened or not (unless oxidation or bacteria change the pH of the food inside, usually the lower the pH the more metal gets leached out). \nIt is arguable that once the can is open you can transfer the food into a different container, so no more tin will transfer to your food. The tin does not seem to be particularly dangerous in small amounts unless you happen to be sensitive to it. One website which discusses this is below, there will be more if you look for them. \nDifferent metals have different toxicity, and you definitely don't want to eat or drink more than you need to (the reason why you shouldn't really use hot water out of the faucet for cooking/drinking is that depending on the pipes and your boiler it will have more dissolved metals in than in cold water as heat speeds up the process). \n\nThere are also cans which are coated on the inside with something like plastic - as long as the food is not in contact with any metal it should be OK to store. \n\nA cover on your food is recommended as it slows bacteria to spread considerably, it does not have to be airtight in order to greatly reduce access of bacteria to your food. Bacteria float around in the air, so you may not want extra ones to settle on your food. (There are microbiological experiments with placing agar plates with bacterial growth media around and watch where you get most bacteria. If you place one next to a candle or any heating device you should get less, as the updraft of the air will not make it less likely that bacteria settle there. )\n\nSealing food airtight to preserve it is only useful if you sterilized your food before (e.g. by cooking it)\n\nHope these are enough bits and pieces of info...
112078
When in the bottle or can the solution is in equilibrium with the partial pressure of C02 equal to the pressure in the can. When the can is opened the pressure in the can drops (the ffffft or hiss sound you hear) and now the partial pressure of C02 in the soda solution is greater than the atmospheric pressure. This results in C02 coming out of solution, which causes bubbles to form. The bubbles represent a separate phase, which is a heterogeneous mixture rather than the homogeneous mixture prior to opening.\nNote that the CO2 levels does not completely equilibrate upon opening. Once the solution has come nearly to equilibrium (re CO2), the soda is said to have 'gone flat' and is no longer fizzy.\n\nI'm not sure the presence of oxygen has anything to do with this phenomenon.
439830
Put it in hot water.\n\nTo slow the process put it in ice cold water.
135435
the heat has been conducted by the metal spoon. the thermal heat energy from the water causes the molecules of the metal to vibrate.  These bump into neighbouring molecules, making them vibrate also until the unsubmerged handle is hot. - conduction
18853
when a liquid boils, it literally turns into a gas (steam).  As the water at the top of the pot evaporates, the gas can go straight into the air. But when it evaporates (boils) at the bottom of the pot, it forms bubbles that have to float up to the top
606263
Probably some of the soap vaporized and coated the outside of the water bottle. The water shouldn't be used regardless of what happened. A sealed plastic bottle would not allow soap in, and even if this is not the reason and there is some form of contamination, the soap not being responsible will not decontaminate it.
516119
Hi. If you took a large can that could be sealed with a cap and put a small amount of water it, then heated the water until it boiled and was steaming from the top, then sealed the cap, the steam would condense. This would allow the outside pressure on the can due to the atmosphere to crush the can right before your eyes.
515816
The gas that forms in boiling water is still water but it is in its gaseous state. Remember that water can be solid (ice when temperature is 0C or below), liquid (when temperature is above 0C), and gas (steam - when its temperature is 100C or above). When you heat the water, its temperature rises. When the temperature reaches 100C, water starts to boil because it reaches its boiling point - where it changes from liquid to gas. That's why you see bubbles.\n\nAlso, please note that heating is not enough to break the bonds of H2O. It needs very high energy to do so. Hence, H2 and O2 are not formed during boiling of water.
80904
It is probably because of the HydroChloric Acid (HCL) in it that breaks down the food.  Maybe some type of upholstry cleaner with acid neutralizer in it would help.