what cause a warm bottle of carbonate drink to explode when place in freezer?
101321
Good question.\n\nPressure of the trapped gas is supposed to decrease with lowering the temperature.\n\nBut, water increases in volume as its temperature is increased below 4 degree C. In other words, water has the maximum density at 4 degree C. Increasing or decreasing its temperature from that point will make it expand.
94679
carbonated drinks [COKE] have co2 which  is the gas that cause the foam,bubbles when you pour it. I dont think it really burns but it gives you that sensation because when you BURRRRRP! {EXCUSE ME} the gas is rushing out escaping thru your nostril bring your inner body temperature to ambient tempeerature usally cooler that body temperature
269454
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.
123542
it is because as i remembered, of the pressure of air locked inside the bottle.. bubbles represents carbon...Fizzy drinks (carbonated beverages) are produced by injecting carbon dioxide into the drink at several atmospheres. Carbon dioxide dissolves readily at normal atmospheric pressure, particularly in cold beverages, but far more so at high pressure and large volumes of gas can be dissolved. When the pressure is released the carbon dioxide comes out of solution forming numerous bubbles and begins releasing the carbon dioxide back into the atmosphere. After many minutes most of the carbon dioxide has been released and the drink is said to be 'flat'.\n\n;-)
779016
Nothing.\nWhat happens w/ regular soda is that mentos have a large surface area of a matte glaze to which the CO2 gas molecules can attach. and they sink to the bottom of the bottle, ejecting the soda out. If there's no gas to attach to the mentos, nothing happens.\nThis is a process called nucleation.
694248
Ok, here's how it breaks down.  Water freezes in a unique way compared to most other liquids.  Water freezes in a crystalline latice structure that looks like layers of hexagons.  That's why water expands when it freezes into ice.\n\nNow the second part of the answer is that when you dissolve something like salt or sugar into water, you lower the freezing point of water.  The additives or solutes disturb the way that water freezes by interfering with the water molecules as they try to freeze into their lattice pattern.  This disturbance does not fully prevent water from freezing, it only lowers the freezing point.  As long as it's cold enough, water can still freeze into ice.  By lower the freezing point, the water needs to get colder and colder to be able to turn into ice.  The other side of this is that you can dissolve more things in a hot liquid than a cold liquid.  When you dissolve something to its limit into a liquid, it's called saturating the liquid.  Also, you can dissolve a lot of something in a liquid when it's hot, but then let it cool without disturbing it and it will be a supersaturated solution.\n\nBeer is not only a solution (something dissolved in water), it is a special solutions because of carbonation.  The process of carbonation involves forcing carbon dioxide bubbles through water to  force the carbon dioxide to dissolve in the water or in this case beer.  When they bottle beers, the company is actually supersaturating the beer with carbon dioxide, that's why it always foams a little when opened.\n\nBecause beer has carbon dioxide in it, it's freezing point is lowered so it is less likely to freeze.  When you cool the beer down below freezing with the cap on, the beer will not freeze, but once you open it, you release the carbon dioxide.  As the beer quickly loses the dissolved carbon dioxide, the freezing point for the beer quickly goes up.  Once freezing point gets up to the temperature of the superchilled beer, the beer freezes and turns into a solid.
198904
Depending on the damage it could be the pressure isn't being released.  This can lead to a big explosion if it exceeds the pressure limits for the cooker.
118956
Liquids expand when they freeze.
629212
The pressure between the inside of the can and the outside will equalize. It won't blow up in the sense of destroying the can. What might happen is that the metal near the puncture will tear a bit as the escaping gas rushes past it- in the same way a hole in a dam would 'grow' as water flows through it.\n\nProbably of more interest is that the escaping gas will be at a much, much colder temperature as it expands. This can lead to a surprising freezing effect at, on and near the can.\n\nIt is much more dangerous to heat a pressurized can without puncturing it. In this case, the can can fail as the pressure increases (due to the heating) and burst along a large seam instead of a small hole. Pieces of the can can be ejected quite powerfully in this scenario. The puncture scenario doesn't give you this effect at all.
4788
Best method if practical is to freeze it.\nIf not sealed within a steralized container.
697296
Baking soda added to water raises the temperature slightly.\n\nBaking 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\n\nBaking soda is NaHCO3 and water is H2O. Added together you get NaOH and H2CO3 which are sodium hydroxide and carbonic acid. \n\nCarbonic 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!
75711
The soda is "carbonated" meaning it contains carbon dioxide. When you pour the soda into the glass the carbon dioxide escapes from the liquid. The bubbles you see are little pockets of carbon dioxide.
444222
an explosion is an uncontrollable reaction.  So freezing it would make it controllable.  therefore...NO
654154
1) the water in the tap is stored under pressure.\n\n2) there are gases dissolved in the water (at high pressure)\n\n3) when the water comes out of the tap, the pressure is reduced and the gases can now come out of solution, much like opening a carbonated soda.\n\nIf you wanted to avoid this, boil the water, then let it sit for a few hours. No bubbles will form because boiling removes all dissolved gases. Using this trick also allows you to make crystal-clear ice cubes - why? When all the air is removed by boiling and then the water is frozen, no dissolved air comes out in the freezing cube to make those 'whitish' bubbles. This is how commercial ice cubes are made.
141535
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.
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.
164824
Huh? Is that english?\n\nOK - I'll make an assumption, something I HATE to do, but I'll assume you are asking about how freezing something effect it's valume and/or mass.\n\nWater for instance... when it freezes, the molecules line up to create a honeycomb pattern, thusly increasing the size of it's mass... increasing volume. Therefore, if you freeze water in a glass, the glass will burst.