what cause a warm bottle of carbonated drink  to explode when placed in freezer overnight?
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
163598
CO2 makes the bubbles.\n\nAt the time of preparation CO2 is dissolved in the drink (water being the solvent) at a high prssure.\nSolubility of CO2 increases at high pressure so more gas is present as the dissolved gas.\n\nWhen the bottle is opened the extra pressure is released and so the excess dissolved gas (under pressure) becomes surplus at normal pressure and so the gas (CO2) escapes in the form of bubbles.
206192
Beer is saturated with dissolved carbon dioxide gas.  When the gas is released from the liquid, it causes foaming.  Anything, like salt, that can cause this CO2 to come out of the beer will cause foaming.
453393
Yes.  That's why the evaporator coils of a refrigerator or freezer get frosted.
28502
"A heat pack like the one you are describing contains sodium acetate and water. It turns out that sodium acetate is very good at supercooling. It "freezes" at 130 degrees F (54 degrees C), but it is happy to exist as a liquid at a much lower temperature and is extremely stable. Clicking the disk, however, has the ability to force a few molecules to flip to the solid state, and the rest of the liquid then rushes to solidify as well. The temperature of the solidifying liquid jumps up to 130 degrees F in the process.\n\nWhen you boil the solid, you melt it back to the liquid state. You have to completely melt every crystal, by the way, or the liquid will quickly re-solidify. You can repeat this cycle forever, theoretically, just as you can freeze and melt water as many times as you like. The plastic pouch eventually wears out and leaks, though (since sodium acetate is a food additive, it is non-toxic)."
582707
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.
841670
well basically its just a chemical reaction.\n\nSince Soda is basically just made up of sugur,flavoring, water and preservatives. Since Mentos is a heavy peice of candy it sinks to the bottom of the coke bottle which making it easier for more bubbles to be formed from the bottom up. Each Mentos candy has thousands of tiny pits all over the surface. These tiny pits are called nucleation sites - perfect places for carbon dioxide bubbles to form. So thats what causes the eruption and boom it explode.
811822
The 1st and 3rd answerers above me have correctly identified the mistake in the question itself. Anyway, the answer is found in school science books and it is the density (mass per unit volume) of the ice is less than the density of water of given volume.\n\nTherefore, you would also see that if a glass bottle is filled with water and allowed to get cooled inside the freezer, the bottle will crack when the inside water is turned into ice. This is because the volume of the ice increased and there were not space to accommodate "extra volume" created when ice was formed.\n\nNice learning!
570058
the outside of the cubes melt the fastest while the inside are still froze.  What happens is the inside refreezes the melting outside therefor sticking together.  This will even happen while in ther freezer (if it is a self-defrosting kind)
476322
==========\n\nClose a glass bottle with a Cork at normal temperature and than put it in a freezer for one hour.\n\nThe low temperature will cause the gas to contract.\n\nNow try to open it. You will find it very difficult to open it, why?\n\nBecause of reduced temperature air inside the bottle will be contracted and thus the air pressure inside the bottle will decrease. The higher atmospheric pressure will try to push the Cork inside the bottle which will make it difficult to open the bottle.
146503
chemical reaction\n-------------------\nBaking soda added to water raises the temperature slightly. Chemical reactions are either endothermic or exothermic. Endothermic means you have to put energy (heat) in to make the reaction go while exothermic means there's energy (heat) left over. Left over heat will raise the temperature. Baking soda and water is exothermic and so the water gets a little warmer. This is because the binding energy of the chemical bonds of the products has an excess over the binding energy of the components. Therefore, energy is released and the water warms up.\n\nEndothermic reactions do not usually go off at room temperature without heating. Baking soda is NaHCO3 and water is H2O. Added together you get NaOH and H2CO3 which are sodium hydroxide and carbonic acid. Carbonic acid is the fizz in soda. Eventually the mixture releases CO2 gas when the H2CO3 breaks down into H2O and CO2. The solution of H2O and CO2, if left alone uncorked, will lose its fizz. The water CO2 mixture will cool off slightly when the fizz (CO2) is released because the CO2 takes some energy with it. As the water evaporates it cools off because the warm molecules of water evaporate first! That's right! The warm ones!\n\nWhen we say temperature we really mean the average temperature of the molecules in a glass of water. Some are colder than average, some are warmer and many are close to the average. Evaporation requires energy, called the latent heat of vaporization. This heat comes from the warm water molecules. When the water evaporates it cools the glass off. That's why sweating makes you cool off too.\n\nA reaction that is endothermic will take place at a much slower rate because there are always some warmer molecules in the mixture. When we warm up the chemicals we raise the average temperature and a lot of the molecules can then react. When you mix bread dough the mix usually gets noticeably warmer after you put in all the ingredients. This is probably safe to try out at home with some adult help. Just ask your folks to help you whip up a batch of "soda bread." You can eat the result!
638067
Nitrogen\nAcetone chilled with dry ice (CO2)
575347
No, it would still freeze in an air free enviroment, though it expands so would destroy the container. Try filling an empty bottle completly with water (and therefore no air) and seal it so the air can't get in. It will still frezze without taking on air, and probably cause the bottle to split or strech.
1097232
Have you heard of boiling and freezing points. Each substance has a boiling and a freezing point there is a different one for each substance. The freezing point of H20 (hydrogen and oxygen) is 32 degrees Fahrenheit and the boiling point is 212 degrees Fahrenheit. Now these temperatures could be different if the water has anything else in it changing the molecular structure. Things like salt, calcium, ect. So in your bottle story....The gas (common air) which has things like helium, carbon and oxygen is on top and your water is on the bottom. This could get confusing but essentially when you shake it up you added other molecules into the water that have a lower or higher freezing point. Same idea as when you have a partially frozen bottle of water and you shake it up and it defrosts. It also has to do with the first law of thermodynamics...Energy can not be created or destroyed just transferred. So some molecules do not have enough energy to bond with one another but when you shake up the bottle it transfers energy allowing them to bond with one another. Hope I didn't confuse you too much.
308984
I've actually tried this.  I put ice in a plastic bag and I also put some in a aliminum foil ball.  I came back 5 hours later and the ice in the plastic bag was melted but the foil ice was intact and partially whole.
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.
1014216
The release of CO2 gas in from the pop will make small crystals out of the sugar and syrup solution because of an increase in the freezing point of the solution.  But your freezer is likely to be a bit colder than 3.3 degrees, maybe between 1 and 2.5.