Why does a canned drink explode in the freezer after a while? How long before it happens?
97391
When you have fluids and acids in a can (especially soda, since soda has many acids in it), and so forth...when all the pressure expands in the can... it bursts, because there is no room for it to expand any longer.. \n\nGood luck!! \n\nMichelle -- not too good at science..hope this helps! LOL..\nHFA; higher-functioning Autism, Bipolar Disorder, and ADHD.
190091
Hey.. if you throw a can of soda, does it explode?
995669
It is a physical reaction, not a chemical one. Water molecules strongly attract each other, linking together to form a tight mesh around each bubble of carbon dioxide gas in the soda. In order to form a new bubble, or even to expand a bubble that has already formed, water molecules must push away from each other. It takes extra energy to break this "surface tension." In other words, water "resists" the expansion of bubbles in the soda.\n\nWhen you drop the Mentos into the soda, the gelatin and gum arabic from the dissolving candy break the surface tension. This disrupts the water mesh, so that it takes less work to expand and form new bubbles. Each Mentos candy has thousands of tiny pits all over the surface. These tiny pits are called nucleation sites - perfect places for carbon dioxide bubbles to form. As soon as the Mentos hit the soda, bubbles form all over the surface of the candy. Couple this with the fact that the Mentos candies are heavy and sink to the bottom of the bottle and you've got a double-whammy. When all this gas is released, it literally pushes all of the liquid up and out of the bottle in an incredible soda blast. You can see a similar effect when cooking potatoes or pasta are lowered into a pot of boiling water. The water will sometimes boil over because organic materials that leach out of the cooking potatoes or pasta disrupt the tight mesh of water molecules at the surface of the water, making it easier for bubbles and foam to form. \n\nWhen a scoop of ice cream is added to root beer, the "float" foams over for essentially the same reason. The surface tension of the root beer is lowered by gums and proteins from the melting ice cream, and the CO2 bubbles expand and release easily, creating a beautiful foam on top
629212
The pressure between the inside of the can and the outside will equalize. It won't blow up in the sense of destroying the can. What might happen is that the metal near the puncture will tear a bit as the escaping gas rushes past it- in the same way a hole in a dam would 'grow' as water flows through it.\n\nProbably of more interest is that the escaping gas will be at a much, much colder temperature as it expands. This can lead to a surprising freezing effect at, on and near the can.\n\nIt is much more dangerous to heat a pressurized can without puncturing it. In this case, the can can fail as the pressure increases (due to the heating) and burst along a large seam instead of a small hole. Pieces of the can can be ejected quite powerfully in this scenario. The puncture scenario doesn't give you this effect at all.
157020
It is Boyle's law & Charle's Law combined\nVolume of a gas is inversly propotional to Temprature & Pressure.\nOn Cooling can the Pressure & volume is decreased on can\nSince the outer layer of can feels pressure of air & it is more than inner pressure of can So it is crushed
155920
Uh, the ice melts.\n\nWhen all the ice melts, you'll find that the water level of your beverage has gone down a little.  This is because water expands when frozen, which is the opposite of pretty much everything else.
1120704
Dry ice is frozen carbon dioxide (CO2).  As it warms it sublimates (changes from a solid state to a gaseous state without passing through a liquid state).  I believe it expands about 800 fold.  How quickly it would explode a given container depends on how much is in there plus the temperature.
249044
"Their intention is to try to make them last longer prior to use. I think everybody has had the experience of putting a bunch of batteries in a flashlight and then putting it in the trunk of their car, and they go back when they need the flashlight and it doesn’t work. Because just on standing, batteries actually deplete themselves. So the idea is that there’s a certain amount of chemical inside—it’s a chemical reaction that’s taking place in the battery—and the chemicals basically get used up. They basically just run out of active material.\n\nMost chemical reactions are affected by temperature, and the lower the temperature the slower the chemical reaction. So what people are trying to do is slow down the self-depletion mechanisms of the batteries by keeping them cold.\n\nIn general, it does extend the battery’s life. Whether there’s a significant difference that would be measurable to the consumer between room temperature and a refrigerator.... To be honest, I don’t know. But in general it does work—that if batteries are kept cooler while they’re not in use it will extend their shelf life.\n\nSo then what about the freezer? Is it even better?\n\nI think one would have to be careful about that. Because it’s the freezer, and the freezer is quite cold. Depending upon the type of batteries, you can actually freeze some of the internal components, and that would not be good. So probably the refrigerator is a safe bet and it will improve things a little bit.\n\nWhat if there are batteries that you’ve been using but will not use again for a while. Would placing them in the fridge in the meantime help at all?\n\nYeah, if you plan on storing them for a long time, it probably would. I think typically people put them in the refrigerator before use. Certainly people should not try to use the battery or activate the battery while it’s cold. It may not work very well. But if they let it warm up before they use it, it should help. \n\nWhat about batteries that are starting to run low?\n\n\nNo, that won’t help. When they start to run low they’re basically used up."
509155
It would take exactly the same amount of time, once frozen there is little difference, between orange soda, and water. The sugar and CO2 in the soda, doesn't effect the time it takes for the frozen soda to melt, I have tried this in the lab, and the difference in the melt time is negligible. If you don't believe me, you will just have to do this experiment yourself.
1147577
I've never had this happen to me, but I have heard that it can.  In fact, my aunt told me that even after you take the cup out of the microwave and go to stir it, it can explode then.
957049
They won't explode.  I've carried cans before with no problem.  I'd recommend cans, though because the baggage handlers will pummel your stuff and the glass could break.
145784
Water expands when it freezes. The drink was mostly water. That broke the glass, but it brokr before the drink was completely frozen, so the carbonation caused the drink to spray all over the freezer.
788626
Have you ever seen a Mentos put into a soda before?  If not, the result is a mass explosion of soda.  The reason is because of a bad chemical reaction, not to mention that your tongue is divided into different parts for different tastes and while the taste of the mint is on its part and the soda blends with it, they attempt to overpower each other and result in "nastiness"
996266
This sounds pretty bad, specially since 2 days have already passed.\nIt seems as if your tastebuds were somehow poisoned or injured either by the liquid hydrogen or by the extreme freezing caused by it. You should go to the doctor as soon as possible! There might still be time to reverse the damage.\n\nLiquid hydrogen is used as a coolant and as a component of rocket fuel.... what the Hell were you or your friends thinking?\nDon't wait any longer. Go to the doctor now! Good luck.\n\nhttp://en.wikipedia.org/wiki/Liquid_hydrogen
775253
Possibly because beer's foamyness comes naturally from the yeast, while sodas are carbonated with H2CO3 (carbonic acid) and it is not good to drink so much acid so they don't add it in amounts enough to match the foamyness of beer.\n\nAlso some beers such as Guinness use a widget full of liquid nitrogen, that increases the foamy "head" when the can is opened.
1177703
When you have ice in your drink?
198904
Depending on the damage it could be the pressure isn't being released.  This can lead to a big explosion if it exceeds the pressure limits for the cooker.