Strange case: Bottle of water freezing

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Discussion Overview

The discussion revolves around the phenomenon of a bottle of water freezing under unusual circumstances, specifically exploring the concept of supercooling and the conditions that allow water to remain in a liquid state below its normal freezing point.

Discussion Character

  • Exploratory
  • Technical explanation
  • Conceptual clarification

Main Points Raised

  • Some participants suggest that the observed freezing is due to supercooling, which occurs when water lacks nucleation centers for ice formation.
  • One participant notes that water can be supercooled to temperatures as low as 224.8 K (−48.3 °C/−55 °F) under standard pressure, emphasizing the need for purity in the water to achieve this state.
  • Another participant mentions that the absence of suspended solids and gas bubbles contributes to the supercooling effect, allowing water to reach temperatures above its boiling point without boiling when heated in a microwave.
  • There is a reference to the potential dangers of superheated water, highlighting that any disturbance can lead to rapid vapor generation.

Areas of Agreement / Disagreement

Participants generally agree on the role of supercooling and the lack of nucleation centers in the freezing process, but the discussion remains exploratory without a definitive consensus on all aspects of the phenomenon.

Contextual Notes

Participants mention the need for pure water and the effects of heating methods, but do not resolve the implications of water quality or the specific conditions required for supercooling.

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Cool demonstration but not a mystery much: I think it is just supercooling. The lack of imperfections etc. provides a lack of nucleation centres.

Shaking does the rest.
 
I think you are right...I no idea water could be supercooled to such a LOW temperature:
Water normally freezes at 273.15 K (0 °C or 32 °F) however it can also be "supercooled" at standard pressure down to its crystal homogeneous nucleation at almost 224.8 K (−48.3 °C/−55 °F). [2][3] The process of supercooling requires that water be pure and free of nuclei such as having undergone reverse osmosis, however the cooling itself does not require any specialised technique.

http://en.wikipedia.org/wiki/SupercoolingI'm also surprised because reviews of bottled water show it often of a no so good quality...Consumer Reports, I think.
 
Exactly, it is due to the lack of suspended solids and gas bibbles to act as nucleation centres. Overheating is also easily observed if you heat water twice in a microwave oven. The second time due to the lack of gas bubles to act as seeds for condensation you can reach a temperature much above water's boling point without boiling, however, any disturbance causes an explosive generation of vapour (if you decide to try it, be very careful!).
 

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