what cause a warm bottle of carbonated drinks to explode?
112251
Cold liquids dissolve gases better than warm ones. When you heat the bottle the temp. of the drink drops and the dissolved gases escape. But stay inside the bottle. Further heating cuaseas them to expand resulting in greater kinetic energy of molecules resulting in the bursting of the botle.
1120704
Dry ice is frozen carbon dioxide (CO2).  As it warms it sublimates (changes from a solid state to a gaseous state without passing through a liquid state).  I believe it expands about 800 fold.  How quickly it would explode a given container depends on how much is in there plus the temperature.
85146
When you freeze water it expands, which increases it's volume. With a closed bottle, the pressure gives the expanding water no where to go, therefore the bottle must expand with the water, making it explode.
341557
If you meant,  "How are a soft drink and magma  alike?" it goes like this.  In magma there are a lot of compressed gasses of  various  kinds, including carbon dioxide, the compressed gas in soft drinks.  When the magma is very deep in the earth, the gasses are powerfully compressed and the bubbles remain very small. But  as the magma rises to the surface of the earth, the pressure decreases and the  bubbles become larger.  This is something  like popping the top on a can of warm soda after shaking it up real hard.  The soda kind of explodes from the expanding carbon dioxide bubbles getting very large, very fast.  The same  thing happens with the compressed gasses in erupting magma.  They  help cause the magma to explode up into the air.  Other compressed gasses in magma include hydrogen sulfide and sulfer dioxide.
195015
1. No it's the methanol is a highly explosif gas.  It absorbs heat very quickly which is what makes the flame change color\n2. the whoosh sound is created by the oxygen trying to get in and the methanol trying to get out very quickly from a very small hole\n3.The jug is extremly hot because the methanol would explode if it was in contact with oxygene.  Since inside the jug, there is practicly no oxygene, it holds heat.  This is why the jug gets hot because inside it is holding heat in.\n4.  If we didnt wait for the methanol to vaporise, it would create an explosion and you would prolly die.  \n5. For a fire (explosion) to happen, you need 3 elements, heat, a burner and a burning (soryy i dunno if those are the rigth terms, i learned them in french)  The thing getting burned is always the oxygen (alone or with an organic material such as wood or paper)  Without oxygene the metanol wouldnt explode\n6.  I'm not too sure about this one, but it's probably with the moleculs.  Water is H2O and carbone dioxide is CO2.  Methanol must be a mix of those two moleculs.  Did the teahcer give you the molecular equation?\n7.  The water comes from the reaction.  You have to look at you molecular equation ( each prodoct at the beiginning and at the end)  Water is H2O  so it means that the reaction seperated moleculs from the methanol and those moleculs got paired up with some others that creat H2O. Basiclly a reaction is just moleculs getting broken and reformed with other moleculs.  Im not sure but i would guess in the methanol's moleculs, there is hydrogen (highly explosif, what creates the burning) and that hydrogen moleculs would form water with the oxygen that is burnign
106178
Any closed container of liquid will explode if left in the freezer too long. The liqued will expand, increasing pressure on the container until it rips open spreading liqid over everything
788626
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"
265586
I think the fact that soda is carbonated makes it fizz.
280940
Remember:\n\nH2CO3 <----> H20 + CO2 is an equilibrium\n\nThe bottle is pressurized with carbon dioxide, so the equilibrium is shifted towards the formation of carbonic acid. When the bottle is opened, the pressure of CO2 drops and the CO2 equilibrates with the atmosphere. That shifts the equilibrium to the right, and the drink slowly loses its carbonation. When you close the top, enough CO2 is created to recreate the setting of the equilibrium and most of the H2CO3 remains.\n\nThe biting taste is from the carbonic acid.
875510
Alligator:\n\nIngredients:\n\n    * 2 oz Midori melon liqueur\n    * 4 oz Orange juice\n    * Ice \n\nI think its this drink caught on fire
1163050
The bubbles are caused by two things:\n1.  Champagne (or, as it is properly referred to as, sparkling wine) is infused with carbon dioxide, at high pressure, which expands upon the opening of the bottle, creating bubbles.\n2.  The bubbles generally form along the sides of the glass where imperfections in the glass (all glass has imperfections, which is why it is glass and not crystal) allow the expanding gas to accumulate.  \n\nThus, bubbles aren't caused by dirt, but do form where imperfections exist.  Pouring salt into a glass of champagne or beer will also have the effect of creating bubbles by giving the gas a place to accumulate.
64591
At atmospheric pressure there is very little carbon dioxide in the air and an open container of beverage will have almost nil CO2.  If the beverage is placed in a can and subjected to high pressure CO2, far more CO2 will be disolved into the beverage.  When you open the can the beverage holds far more CO2 than it should in free air and the excess tries to escape.  The CO2 slowly comes out of solution by nucleating, for example on the inner walls of the can and forming bubbles that rise to the surface.  These bubbles have very poor films (unlike soap bubbles) and pop making fizz.\n\nInterestingly, if you shake a closed can of carbonated soda, the pressure inside the can will not increase even though the soda will nearly explode when you open the can.  Shaking the can allows the free CO2 in the can to thoroughly mix with the soda providing almost unlimited nucleation points for the CO2 to form bubbles and escape (all at once!)
189354
I discussed this experiment with some of my colleagues and we think that the CO2 (carbon dioxide) causes a stirring effect which distributes the temperature more evenly in the soda. The ice cubes serve as nucleation sites for the bubbles (a place for bubbles to grow). As the bubbles grow and then release they cause the ice cubes to circulate in the liquid. This circulation causes the warmer layer below the ice to mix with the colder upper layer of soda and ice. Have you ever noticed that when you use a straw to drink a liquid that the liquid at at the bottom of the cup is warm and requires a stir to evenly distibute the cooling? The "still" beverages (water and tea have no bubbles) will have a cold layer on top next to the ice and a warmer layer on the bottom. This would cause the ice to melt slower.\n\nHere is an experiment to try. Allow some soda to get flat overnite, then try the experiment again.\n\nKeep in mind that temperature is the average kinetic energy of the particles in a substance, whereas heat is the total energy of all the particles. The air and water may have particles moving the same speeds, but the water has more heat because there are more particles. \n\nPicture it this way. The ice melts as fast moving particles slam into the slow moving ice particles. As in any collision, some of the energy is transferred to the ice particle, and with its new energy it can break out of the crystal and flow as a liquid water molecule. \n\nTo make the ice melt faster, you can use hotter (faster moving) particles to slam into it. This is why the ice melts faster on a hot day than a cold one. Alternatively, you can just use more collisions. The water is much more dense than the air, with many more particles per cubic millimeter. Thus even though the water molecules have the same kinetic energy as the air particles, there are many more of them hitting the ice each second, and the ice melts faster.
493932
Actually, the CO2 is not in liquid form.  The CO2 molecules are trapped in the liquid.  That is why you can actually see the CO2 rise to the top of the soda.\n\nWhen you shake the bottle, you are releasing a large volume of the CO2 molecules.  However, you might wonder why the pressure just stays the same since nothing has been added to the bottle.  What's the difference between the CO2 molecules being in the liquid or in the air space above it?  Quite a bit of difference.\n\nWhen the CO2 is in the liquid, it is not able to expand like  a gas.  It does take up space in the liquid, but the liquid keeps it in a more confined space.  When the CO2 escapes the liquid, it now fills the air space as a gas pushing in all directions.  It is now able to expand like a normal gas which is why you get more pressure.
479009
Pressure increases when dissolved gases come out of solution (leave their dissolved state and become a free gas).\n\nMany things will cause some of the dissolved carbon dioxide in soda to go from dissolved to gas form.  Heat, dissolving something in the soda that is more soluble than CO2 (like salt), impurities in the liquid, and shock or vibration - which create "nucleation" sites that the dissolved gas can collect around and become gaseous.\n\nShaking creates nucleation sites.
720254
Any bottle is a hazard because people don't clean the bottles properly.  They tend to harbour harmful bacteria.
155067
The liquid molecules begin to heat up which causes them to increase their moleculer movement. They eventually move very far apart which causes them to be in the "gas" state.