Bottle of supercooled water + agitation = some ice and water

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In summary: The difference tells you how much heat is absorbed from the water to form x gram of ice. Then you can check how much ice you get for that amount of heat, and that's your answer. In summary, agitation of supercooled water can cause ice formation due to the presence of an initial ice crystal and the rearrangement of particles. The amount of ice formed after agitation can be calculated by knowing the temperature of the water and the amount of heat released and absorbed during the process. The amount of agitation needed for ice formation may also depend on the temperature of the water below freezing.
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Spinnor
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In an experiment plastic bottles of supercooled water were agitated causing visible amounts of ice to form (the water/ice mixture was filtered into a measuring cup, not a large fraction of ice formed). Why did the agitation ("not a lot needed") set off ice formation?

Is it the large scale water stillness that prevents ice formation?

Is there some kind of "barrier" here that must be overcome?

After the ice forms can we say anything about the temperature of the water?

If we knew the temperature of the water, say 1 degree C below freezing, should we be able to calculate the amount of ice formed after we agitate the water?

Does the amount of agitation needed to cause ice formation depend on the temperature of the water below freezing?

Thanks for any thoughts!
 
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Spinnor said:
Is there some kind of "barrier" here that must be overcome?
The "barrier" is the formation of an initial ice crystal. Two or three water molecules sticking together don't form a proper ice crystal, and their bonds won't be very strong compared to a larger crystal. The water is so cold that an existing crystal will grow, but it is not so cold that a crystal will easily form if there is none present.

Moving the water around is likely to produce some places with different pressure, rearranging some particles floating in the water or whatever, and it increases the chance that there are good conditions for the formation of an initial crystal somewhere.
Spinnor said:
If we knew the temperature of the water, say 1 degree C below freezing, should we be able to calculate the amount of ice formed after we agitate the water?

Does the amount of agitation needed to cause ice formation depend on the temperature of the water below freezing?
Sure. You can calculate how much heat is released when x gram of ice form, and see how much heat is needed to heat the water to 0 degree C.
 
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1. How does a bottle of supercooled water become ice when agitated?

When water is cooled below its freezing point without solid particles present, it can remain in a liquid state due to the lack of a surface for ice crystals to form on. When the bottle is agitated, it creates a disturbance in the liquid and provides a surface for ice crystals to form, causing the supercooled water to freeze into ice.

2. What is supercooling and how does it occur?

Supercooling is the process of cooling a liquid below its freezing point without it solidifying. This can occur if the liquid is pure or if it is in a closed container with no impurities present. Without any particles present, there is no surface for ice crystals to form, allowing the liquid to remain in a liquid state even at temperatures below its freezing point.

3. Can any liquid be supercooled?

Yes, any liquid can potentially be supercooled if it is pure and there are no particles present to act as a surface for ice crystals to form on. However, some liquids may be more difficult to supercool than others, depending on their composition and properties.

4. Is supercooling dangerous?

In most cases, supercooling is not dangerous. However, if the supercooled liquid is disturbed or agitated, it can quickly freeze, potentially causing damage or injury if the container breaks. It is important to handle supercooled liquids with caution to avoid any accidents.

5. What is the practical application of supercooled water?

Supercooled water can be used in various applications, such as in food preservation or in the creation of artificial snow. It can also be used in scientific experiments to study the properties of supercooled liquids and their behavior when agitated or disturbed.

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