可口可樂神奇凝冰?

買完,,仲以為係好多次..原本得果dd..

你再雪返可能得既

As it is a amusing of chemistry . After cooling the  coka , the extremely low temperature decreases the kinetic energy in the system ( coke）very much. Then shaking the bottle and immediate open it , then close , it makes the high pressure coming out , however the high pressure is closed in the bottle and makes the pressure in the system up suddenly . The high pressure makes the water molecules to pack close much together , as at this time , a attraction force called " H - bond"  bonds the water molcules to form solid ice , but it is essential that that attraction force is higher than that of the kinetic energy in the system . As the essential factor ( attraction force is higher than that of the kinetic energy in the system ) is built in this case as the kinetic energy is too low . Therefore, coke can form ice under this situation.

去camp一流

化學真正係有呢個原理, 但你可知要幾大壓力先可以將液體壓成固體呢?? 即使溫度控制到剛好差少少就成為固體, 但一個普通膠樽亦不可以承受到如此高壓, 及可樂流出的二氧化碳亦不可能有如些高壓, 加上當壓力不存在, 即你再開樽時, 因壓力消失固體會即時變回液體, 所以結冰可樂不大可能用這原理

另外, 你有沒有看到結冰可樂的影片, 那人只開蓋後, 可樂已開始結冰, 他並沒有再蓋上樽蓋搖晃可樂

我看原理好簡單, 水的正常冰點是0度, 但當水有雜質(即可樂內含有二氧化碳及糖),它的冰點會低於0度, 另外, 當雜質越多, 就需要越低溫才可以結冰, 相反, 越少雜質就會跑回接近0度結冰(純水除外), 所以當可樂一開蓋時, 二氧化碳流失, 雜質少了, 冰點上升, 可樂結冰, 所以只要控制冰箱溫度剛剛好是未開蓋可樂的冰點高少少, 就能做到這效果

[ 本帖最後由 quinntsui 於 18-8-2009 17:44 編輯 ]