|MadSci Network: Chemistry|
I work in a cold environment (Antarctica). Naturally the outside is a good refrigeration source. My question pertains to the stage when beers (or any other beverage) are cooling there comes a point prior to freezing when, by appearance, the beers are still in a liquid state, BUT when the bottles are opened the liquid instantly turns into that mythical beer slushy. Why does it go from liquid to solid so fast??
Re: freezing of carbonated liquids
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