Frozen Ice Lab Report

First 10 minutes all the liquids are still not frozen. Second 10 minutes all of the liquids are starting to freeze around the edges. Third 10 minutes water is almost completely ice on the surface, Sprite is half ice on the surface and Mello Yello, Orange Fanta, Coca Cola are still just ice around the edges. Fourth 10 minutes water is almost fully frozen, Sprite is not quite completely frozen on the top, Coca Cola, Mello Yello, Orange Fanta are all slushy. Fifth 10 minutes water is really close to being completely frozen, Mello Yello, Coca Cola, Orange Fanta, and Sprite are all still slushy at the top. Sixth 10 minutes water is completely except a little bit in the middle, the other liquids were still not quite frozen. So with my experiment water was the fasten to freeze and Sprite came in second.
The freezing point of liquids is below 32 degrees and the melting point is any temperature above 32 degrees.
When liquid water is cooled, it contracts like one would expect until a temperature of approximately 4 degrees Celsius is reached. After that, it expands slightly until it reaches the freezing point, and then when it freezes it expands by approximately 9%.Solidification, also known as freezing, is a phase change of matter that results in production of a solid. Generally, this occurs when the temperature of a liquid is lowered below its freezing point. Frozen soda can explosions are not due directly to water expanding as it freezes, but to the resulting pressure put on an isolated pocket of C02. A boy in China who tried to chill a soda in the freezer wound up with 38 stitches when the can exploded in his face, according to Rocket News 24. This causes forces of attraction between the molecules called hydrogen bonds. When the water is frozen the structure contains holes because the hydrogen bonds hold the molecules apart from each other. ... This means that the molecules are close together and so liquid water is denser than
ice. Liquids can also change to gases at temperatures below their boiling points.Vaporization of a liquid below its boiling point is called evaporation, which occurs at any temperature when the surface of a liquid is exposed in an unconfined space. Carbonated water, high fructose corn syrup and/or sugar, caramel color, phosphoric acid, artificial and natural flavors, sodium benzoate ,caffeine are in all of the sodas I used in the experiments which was the reason that the water froze before the pop was because water doesn't have those ingredients in it.