When I put a 1 pint bottle of drinking water in the freezer at the office, be it for two hours or two days, I can pull it out and it will not be frozen.  But if I give the bottle a quick jolt, or a jerk, I can sit there and watch the entire contents crystalize and freeze (Although slushy) from the top to the bottom in about 3 seconds time.  What makes this happen?  If I don't "Shake" it, it will stay in the form of a liquid.
215577
-It does not cristalizes because ice needs a salid particle to start cristalizing. When you move the bottle you might put some particles into the water causing the ice forming.\nThe case of the beer when you open it is different: it is just because it won't freeze at the bottle pressure (which is about 3 atm.) when you release this pressure by opening it freezes.\nThe case of high alcohol drinks is because they are mixtures of about 40% alcohol and the freezing point of alcohol is way below the one of water.
228974
A very good question.\n\nAlmost all common chemical will contract upon freezing, but not water. \nThe special hydrogen bonding that forces the water molecule to be very close to eacher other in liquid phase.\n\nThe molecule of HOH is not straight, but in a V shape. About 105 degree.\nIn liquid phase the V shape can over lap each other. Go look up the water structure at\nhttp://www.chem1.com/acad/sci/aboutwater.html\n\nDuring freezing, the water molecule are force to line up, and the V shape molecule are line up side by side and no longer over lap.  This takes more room. So it expands.\n\nGo look up the ice molecule structure at http://www.uwgb.edu/dutchs/PETROLGY/Ice%20Structure.HTM\n\nIts not easy to see the true structure, but these will at least gives you a picture.\n\nKeep asking questions, enjoy.
107230
It isn't air! When water freezes all dissolved gases & other matter are not included!!! \n\nThe hydrogen bonds that form when water freezes creates an open structure. There is simply nothing in between those spaces.\n\nWe are talking about molecular structure, things at this level are so tiny that even thinking about what is in between is silly.\n\nIf there is anything between the spaces it is probably interstitial water molecules (those not hydrogen bonded inside the crystalline lattice structure - think of them as loose molecules of water).\n\nIce floats on water because it has expanded. That is all. Not because of what is in between the "spaces".\n\nSee, when you increase the surface area but have the same number of molecules present, you cause the object to become less dense. (it's less tightly packed...things that are tightly packed for their size are said to be more dense.)
550385
I can't vote yet (hopefully by next week if all goes well), but Amy F has the correct answer. All of these peeps that are telling you that substances do get colder are wrong. A substance does not gain or lose any heat during the actual process of freezing (or melting, or boiling for that matter).\n\nUpdate -----\nI can give thumbs up!! (and thumbs down :))
377057
Bottled water will not go off if it hasn`t been opened ,at least not off in making you ill .If it`s very old there`s a chance of it not tasting very nice .\nIf you mean in a bottle that you have put water in your self it`s likely theres bacteria in the water and it will only be good for a day or two ,and eventually will be very dangerous to drink
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.
486024
There may be certain conditions in which two beakers of water, one at a higher temperature, put into a freezer together, will freeze with the originally hotter one freezing first. It only happens under certain conditions, and is NOT generally true. Apparently the hotter one can develop stronger convection currents in the beaker due to it's initially hotter temp and increased evaporation at the surface, and the continued movement of the water due to the currents set up initially will allow faster heat transfer as it cools.\n\nIt is called the "Mpemba effect".
245178
A liquid is not frozen, it is liquid. Liquid nitrogen is liquid, you can pour it. Freezing Point @ 1 atm: -346.0°F (-210.0°C, 63oK) puts it in a solid state.
403247
When salt (NaCl) is absorbed into water (H2O) A new molecule is formed (NaH2ClO). When this new molecule is frozen, the crystalline structure is much stronger than that of regular water. This is why icebergs sink ships and ice cubes can be crushed by your refrigerator.
671212
When you have ice in your drink?
164860
Salt, NaCl, turns into Na+ and Cl- ions in water.\n\nThe ions changes the equilbrium of H2O melting and freezing.\nLiquid water is block by the ions, so it has a harder time freezing back onto the ice. Since the ions doenst slow down\nthe melting of ice, but slows down the freeze of water.\nThe ice now melts at below 0 degree.\n\nSo a normal ice water will be at zero degree.\nBut a salt put on the ice/water will melt more of the ice at a lower temp., about 7-10 degree colder, depenting on the ammount of salt and ice avalibale.
2590
When any kind of liquid is cooled down, the general way to describe the process of cooling in chemistry is, to take away some energy in between the molecule of the liquid.\n\nSo when the liquid has lost enough energy, at certain point, the molecules stop moving. And the liquid turns into a solid form. Thats how ice is formed from water.\n\nThe opposite is also true.\nIf you heat up ice, you actually giving some energy to the ice. And when it has got enough energy, the molecule of ice can start to move about, and they form water.\n\nOther example are:\nmelted metal will turn into solid metal when it is cooled and turn back into melted liquid form when is heated
193800
It is usual for liquids to contract (about 10%) on freezing and expand on melting. This is because the molecules are in fixed positions within the solid but require more space to move around within the liquid.\n\n\nWhen water freezes at 0°C, at atmospheric pressure, its volume increases by about 9%. If the melting point is lowered by increased pressure, the increase in volume on freezing is even greater (e.g. 13% at -20°C). The structure of ice  is open with a low packing efficiency where all the water molecules are involved in four straight tetrahedrally-oriented hydrogen bonds;
47008
Liquids expand when they freeze.
8533
If you were able to get the salt solution cold enough, it would freeze. However, if you put two ice trays side by side, one filled with water, the other filled with salt water, and chilled them to the point where both froze, the would both be the same temperature. However, once the cold was taken away, the salt solution would melt at a much lower temperature than the water only cubes.\n\nWhat salt does when added to water is decrease the temperature at which water will freeze -- as well as melt. How much the freezing/melting point is lowered depends on how much salt is added. The higher the concentration, the lower the freezing/melting point.
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.
79057
The fact that ice always floats on water should give you a clue!  The ice is obviously not as dense.  So you can infer from this something has happened during the freezing process.\n\nThe structure of a water molecule is One atom of hydrogen to two if oxygen.  As the water freezes hydrogen bonds form between the various water molecules and these stop the molecules packing as effectively so the ice is less dense.\n\nTry the source below.