Elro
7 May 2005, 12:01 AM
Ah yes, Mother's Day. Apparently it is this Sunday, and I am expected to submit to this overly-commercialized holiday (or hurt my Mom's feelings). Problem is, I haven't been thinking about what to get her until recently, and don't just want to buy her chocolates or draw her a picture (even though, I've been told, I could still get away with the latter).
So, last night I was looking up something unrelated on the internet when I stumbled across the concept of supercooling - lowering the temperature of a substance to below the freezing point without actually freezing. Actually, I'm not quite sure what I have in mind fits in this category, but if it doesn't it's similar.
Apparently if you stick a bottle of Coke (in this case it was cream soda, but I digress) in the freezer until it has almost frozen, when you open it it will congeal to slushie. And who doesn't like slushies? It seems that you get away with it because the bottle pressure lowers the freezing point of the solution, so it never actually freezes. But once the bottle is open, the pressure (and thus freezing point) returns to normal, and you've got freezing.
So, my idea for my Mother's Day gift would be to make a Slusherizer (R). Now we come to my point. I've seen sold some sort of pressurizers that you screw onto bottles to keep Coke from going flat. I can't remember what these things are called, though. I suspect I could get them from a local grocery, but I'd like to find them online too to make sure I know what I'm getting.
My questions:
-Do you know what these pressurizer things are called? They just have a small pump on top to increase the pressure, IIRC...
-Would this pressurizer, in combination with putting the bottle in the freezer, really make a slushie possible with almost any drink?
-Am I overlooking anything else?
Of course, if it does turn out that this works, you all are free to use my idea.
So, last night I was looking up something unrelated on the internet when I stumbled across the concept of supercooling - lowering the temperature of a substance to below the freezing point without actually freezing. Actually, I'm not quite sure what I have in mind fits in this category, but if it doesn't it's similar.
Apparently if you stick a bottle of Coke (in this case it was cream soda, but I digress) in the freezer until it has almost frozen, when you open it it will congeal to slushie. And who doesn't like slushies? It seems that you get away with it because the bottle pressure lowers the freezing point of the solution, so it never actually freezes. But once the bottle is open, the pressure (and thus freezing point) returns to normal, and you've got freezing.
So, my idea for my Mother's Day gift would be to make a Slusherizer (R). Now we come to my point. I've seen sold some sort of pressurizers that you screw onto bottles to keep Coke from going flat. I can't remember what these things are called, though. I suspect I could get them from a local grocery, but I'd like to find them online too to make sure I know what I'm getting.
My questions:
-Do you know what these pressurizer things are called? They just have a small pump on top to increase the pressure, IIRC...
-Would this pressurizer, in combination with putting the bottle in the freezer, really make a slushie possible with almost any drink?
-Am I overlooking anything else?
Of course, if it does turn out that this works, you all are free to use my idea.