Frozen Whiskey
Most recent answer: 10/22/2007
Q:
Ok, yall have melting ice with salt, but what would happen if you froze water with salt, sugar, milk, vinegar, or whiskey in it? Would anything be different??
- Hollie (age 12)
- Hollie (age 12)
A:
For each of these solutions, various salts, sugars, alcohols, etc in
the starting solution dont fit well in ice, and are almost completely
excluded from the ice. The basic pattern- lowering the freezing point
by adding the solutes- is the same for each.
My great-grandfather used this principle for an important practical application during Prohibition. He could brew some hard cider, but it didnt have a very high alcohol concentration. Leaving it out in the Chicago winter made a lot of the water freeze out as ice, which was easy to throw out. The liquid left behind had a high concentration of alcohol and sugar.
The behavior of different components may be different. For example, the saltwater and sugar-water are solutions, where the salt and sugar mix in as individual ions and molecules, respectively. For the milk, however, it is a "suspension", with some components (like salt and sugar) dissolved in, and others (like globs of milk fat) floating around, perhaps with some layer of emulsifiers. When frozen, the different parts may separate out with different fractions.
This separation depends also on how the ice forms. Weve answered a few questions about air bubbles in ice -- you can get the same kinds of effects by freezing a container of one of these fluids "outside in" (ice forming on the surface first) -- this may trap the impurities in the middle of your frozen lump because they cannot escape.
In general, though, the freezing/melting point will be lower, and will depend on how many molecules of dissolved stuff there are compared to how many molecules of water there are. Salt counts as just under two for each NaCl, because the Na+ and the Cl- ions separate (except at high concentrations, when some of them are still stuck together). Big globs of fat wont change the melting/freezing point because they dont interfere with the water molecules forming ice, as they arent dissolved.
Mike W. and Tom J.
My great-grandfather used this principle for an important practical application during Prohibition. He could brew some hard cider, but it didnt have a very high alcohol concentration. Leaving it out in the Chicago winter made a lot of the water freeze out as ice, which was easy to throw out. The liquid left behind had a high concentration of alcohol and sugar.
The behavior of different components may be different. For example, the saltwater and sugar-water are solutions, where the salt and sugar mix in as individual ions and molecules, respectively. For the milk, however, it is a "suspension", with some components (like salt and sugar) dissolved in, and others (like globs of milk fat) floating around, perhaps with some layer of emulsifiers. When frozen, the different parts may separate out with different fractions.
This separation depends also on how the ice forms. Weve answered a few questions about air bubbles in ice -- you can get the same kinds of effects by freezing a container of one of these fluids "outside in" (ice forming on the surface first) -- this may trap the impurities in the middle of your frozen lump because they cannot escape.
In general, though, the freezing/melting point will be lower, and will depend on how many molecules of dissolved stuff there are compared to how many molecules of water there are. Salt counts as just under two for each NaCl, because the Na+ and the Cl- ions separate (except at high concentrations, when some of them are still stuck together). Big globs of fat wont change the melting/freezing point because they dont interfere with the water molecules forming ice, as they arent dissolved.
Mike W. and Tom J.
(published on 10/22/2007)