Why does bottled water freeze... I know that sounds like a stupid question, so read the details...?
474984
-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.
58460
i would ask why are you putting your tounge in the freezer? i would imagine its that your tounge has a very thin layer of saliva on it and it freezes very fast so when you stick your tounge to something very cold it just freezes to it.
552808
Write your own essay...but water freezes when it is cold and becomes ice which expands causing the pipes to burst, that's why they need lagging/insulating to prevent this happening.
67706
Yes. It takes more time for hot water to freeze - the cooling process takes longer when you start from a higher temperature.\n\nDifferent liquids freeze at different temperatures.\n\nIt depends how cold the place where you're putting the boiling water is, how much boiling water there is, etc.\n\nI think that each liquid has a specific temperature at which it freezes - it may not be associated with thickness.
1156112
You will probably have to mix the water with another substance, or use an entirely different substance for it.\n\nThe fusion of a substance can never change - it can only be maintaned. By mixing water with a substance with a better fusion point, it will keep the water frozen for a longer period.
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.
161280
Same reason a water bottle will crack(water expands when frozen), the only difference is the carbonated drinks aren't completely frozen so it leaks everywhere.
868477
water freezes at 32 degrees Fahrenheit, and 0 degrees Celsius\n\nthe colder the faster
10515
water freezes at 32 F.  When you add other substances to water, you create a soliable compound and the solution takes on some of the quality of the other substance.  Adding salt or sugar prevents the solution from freezing at 32 F. Juices or bullion cubes would work in a similar manner.  if you're going camping, sleep with your water in your sleeping bag ;)
31972
It depends on their reasons for buying it. In some places, the water doesn't taste very good. Also, where I live (Southern New Mexico) the climate is hot and dry much of the year, so it's easier to buy a bottled of chilled water than to carry one around from home and try to keep it chilled.
8528
All freezing (or rather: crystallisation) occurs on surfaces or crystal seeds. Water freezes "from the bottom" because liquid water closer to freezing has a greater density than solid water (aka ice), so the frozen crystals float up. In cases where the solid has  a greater density than the liquid (probably the majority of cases), the solid will sink down.
408269
It actually can be, believe it or not.  It has to do with hydrogen bonds.  Water exhibits very strong hydrogen bonding due to its polarity, and in order to freeze, these hydrogen bonds in liquid water must be broken.  In hot water, more of these bonds are already broken, so a quick drop in temperature could allow the water to freeze before the hydrogen bonds reform.\n\nNote that this is strictly a kinetic or time-based effect.  Thermodynamics dictates that cold water will freeze faster since a smaller energy drop is required, but in some cases it is entropically favored for hot water to freeze faster.\n\nAlso note that stirring the water vigorously will also break hyrdogen bonds, so stirred cold water will almost always freeze before stirred hot water.  You will only observe the phenomenon of interest when the water is fairly pure and undisturbed, and the temperature drop is rapid enough.\n\nWe discussed this very problem in my graduate-level thermodynamics class.
606548
Absolute zero.  There are ways to keep water from freezing using pressure, motion, impurities, and so forth.
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.
5352
This is a simple and complex question all in one.  I was a chemical engineer before I became a registered nurse and believe me, this could have a very detailed and complex answer to it.  However, I will simply say that it is due to the other compounds in tap water that affect the melting of ice.  Water and ice have been studied extensively and just about any website dealing with chemistry would be able to help you with this question.  If you want something very detailed, let me know.
199577
ok, guys.  both v_dawg and quicksilver are right.  when water makes a phase transition from liquid to solid (freezing) it expands in volume; that's why bottles filled with liquid will crack in the freezer.\n\non the other hand, if you leave it sitting there for a while, there will be a slow phase transition from solid to gas (sublimation) and over weeks-months the ice cubes will noticeably shrink in size.
216074
They don't!  The temperature of the water would actually take LONGER to drop than cold water would.  This is simple and very BASIC science!  Just like that stupid myth that cold water comes to a boil faster than hot.... damn, think for yourself and test it!