When cooling 91% isopropyl alcohol with dry ice, it transformed into a thick gel, prompting questions about the underlying chemistry. The gel formation may be attributed to the presence of 9% water in the solution, which could influence the intermolecular forces at low temperatures. The discussion highlights the role of hydrogen bonds in the alcohol, suggesting they contribute to both gelling and solidifying behaviors. Observations noted include a minimal increase in volume upon returning to room temperature, complicated by CO2 gas bubbles. The lack of a Tyndall effect suggests that the gel does not behave like a colloid, and its viscosity was insufficient to maintain shape in an inverted cup. The temperature of the gel was challenging to measure accurately, as it fell below the range of standard thermometers.
