posted on Sep, 3 2005 @ 03:06 AM
First off, as if another voice were needed for confirmation, I remember hearing about this a long time ago. Took me forever to not worry about
reheating coffee in the microwave--and now that
little neurosis is back again, thank you very much
I figured I'd throw something into the ring as well here as showing how funky liquids and temperature can be. I wouldn't have the slightest idea of
where to look this up at, so please forgive the lack of sources.
When I was taking chemistry in college a couple of years ago, there was one lab we had that had to have been one of the most interesting concepts I'd
ever heard of. We took one liquid--acetic acid I believe--that had a freezing point a little higher than regular water, and kept it in an ice bath
and as still as possible. Even the breeze from the A/C could've screwed it up if I remember right. But you sit there with a thermometer in it, and
watch the temperature drop past it's freezing point while it's still obviously a liquid. Once it gets down as low as it'll go, you give it a
slight shake and you can actually watch it turn to ice.
The science behind that much isn't that spectacular; in order to form into a solid, the molecules need to be lined up perfectly to get the
crystalline structure. As a liquid, they generally are just floating around at random, and even though the temperature's down they won't lock into
place. A little shake knocks everything into place, and you've got ice at the same temperature you just had a liquid.
Anyways, probably not terribly relevant, just though I'd throw it out there. If anyone can give me a suggestion as to where to look, I'd be glad to
try and find something to back it up.