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Dry ice bombs are commonly made from a container such as a plastic bottle, water and dry ice. The bottle is partly filled with water. Chunks of dry ice are added and the container is closed tightly. As the solid carbon dioxide warms, it sublimates to gas and the pressure in the bottle increases. Bombs typically rupture within 30 seconds to half ...
"Which freezes faster, hot water or cold water?". The Straight Dope. Chicago Reader, Inc. Brownridge, James (2010). "A search for the Mpemba effect: When hot water freezes faster than cold water". arXiv: 1003.3185 [physics.pop-ph]. Jeng, Monwhea (November 1998). "Can hot water freeze faster than cold water?". in the University of California ...
Water expands by 9% as it freezes. Occasionally the surface can freeze over except for a small hole; the continuing freezing and expansion of water that is below the surface ice then slowly pushes the remaining water up through the hole. Reaching very cold air, the edge of the extruded water freezes while remaining liquid in the center.
Water expands when it freezes, Sperlich said, so people should drip indoor facets when temps dip below 32 degrees. Just make sure you drip the farthest faucet from your main valve.
Here's another item to add to the list of things you shouldn't try at home: tossing your plastic water bottle into molten hot steel.
Water has a thermal conductivity 25 times and a volume-specific heat capacity over 3000 times that of air; subsequently, surface cooling is precipitous. The primary components of the cold shock reflex include gasping, tachypnea, reduced breath-holding time, and peripheral vasoconstriction, the latter effect highlighting the presumed physiologic ...
The boiling water trick. The boiling water trick is one of the more popular experiments featured on social media during cold weather. As experimenters throw steaming water, a white cloud is left ...
A vacuum flask (also known as a Dewar flask, Dewar bottle or thermos) is an insulating storage vessel that slows the speed at which its contents change in temperature. It greatly lengthens the time over which its contents remain hotter or cooler than the flask's surroundings by trying to be as adiabatic as possible.