h a l f b a k e r yClearly this is a metaphor for something.
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You know, [doc], this is actually not such a stupid
idea. |
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Can you freeze highly carbonated water, perhaps
under pressure, and have it hold its fizz? |
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//You know, [doc], this is actually not such a stupid idea.// |
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It's not? Let me go back and check my notes. Maybe I missed something. |
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I believe there might be an issue with the freezing driving the gas out even under pressure. I assume if it were that easy somebody would have done this already. |
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With enough pressure, any gas can be made soluble in
any substance. |
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A simple experiment would be to freeze a can of
carbonated beverage, then cut the can away and see
if you have the requisite fizzy ice cube. |
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Or just freeze it, thaw it and see if it still fizzes? |
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Hey, Science-Team-HB, can you just freeze cabonation into a liquid under pressure to make fizzy ice? I don't think so but I'm just guessing. Somebody out there probably knows. |
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That would most likely be Mythbusters, you should send it in. |
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Are you just trolling here? Isn't this a well-known side
effect of working with dry ice? (Am I the only one who's
ever tried to use dry ice instead of liquid nitrogen in an
instant ice cream recipe? Surely....) |
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So what happens with the ice cream? The closest I've
come is accidentally making a dry ice/water frozen
mass, which just pops and cracks. |
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Methane clathrate ice cream, though, that's a
different matter altogether. Non-flammable ice
cream seems so dull now. |
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What does it taste like? Well, it's like carbonation
and crème anglaise are out on a date in a nice
restaurant, and they mean well, but carbonation is
all like FIZZ! and crème anglaise just wants to
mellow out and talk about feelings and stuff, and
then carbonation is like FIZZ! and crème anglaise
wonders what carbonation does other than go "fizz"
and then carbonation is all like FIZZ! and crème
anglaise sighs and stares wistfully into space. |
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AFAIK the carbonation process is pressure dependent, certainly all the carbonating I've done has been under pressure. |
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Now, using enough dry ice to chill water would produce many many times as much volume of CO2 as you could get to dissolve into the water. |
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What I propose is a relatively resillient PET bottle with a wide mouth, and some "ice cubes" which are large blocks of ice with a dry ice core. Put room temp water, juice, cordial, beer, whatever into the bottle and add the right number of fizz ice cubes, and shake. The ice melts and cools the liquid down, whereupon the dry ice core is exposed and goes on to carbonate (and pressurise) the liquid rather rapidly. |
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Or, you could do the same job with only dry ice, and instead have a pressure limiting relief valve built into the bottle lid. |
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I probably didn't describe this idea very well. I'm not
trying to carbonate the drink, just to have delightful
fizzy bubbles rise up off of the ice cubes. |
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Picture an AlkaSeltzer, picture an ice cube, now
picture an ice cube giving off little effervescent
bubbles that tickle you nose. |
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Not sure why, I just think it would be... neat. |
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Actually the bubbles might stir the drink getting a
flow of water over the ice to help the cooling. |
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But mainly it would be neat. |
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