2007-01-12 11:11:37 · 8 answers · asked by asiandude 2 in Science & Mathematics ➔ Botany
i think it has something to do with density
2007-01-12 11:19:27 · answer #1 · answered by Anonymous · 0⤊ 0⤋
The fermentation acts as antifreeze in the apple juice and rootbeer.
2007-01-12 11:14:43 · answer #2 · answered by SnowWebster2 5 · 0⤊ 0⤋
Water doesn't have any sweeteners in it as would rootbeer or apple juice. Therefore it won't freeze as fast as plain water would.
2007-01-12 11:16:53 · answer #3 · answered by r35pony 1 · 0⤊ 0⤋
It is called freezing point depression. The more of a substance that is disolved in water, the lower the freezing point will become. Some substances will depress it more efficiently than others. Use this site to learn more:
http://www.nyu.edu/classes/tuckerman/honors.chem/lectures/lecture_13/node8.html
2007-01-12 11:18:54 · answer #4 · answered by Anonymous · 0⤊ 0⤋
Pure water is what first freezes in ice making equipment. water with mineral content, will have more collective mass to alter to the solid form. The anti-freeze in your cars cooling system, will remain liquid, in below zero conditions. this is obedient to the laws, that govern such, that is natural laws!
2007-01-12 11:27:36 · answer #5 · answered by Anonymous · 0⤊ 0⤋
It is the canonization that does it. If the root beer is very cold it will frieze as soon as u take THE TOP OFF EVEN WITH THE TOP ON THERE IS NO SIGN OF ICE.
2007-01-12 11:51:31 · answer #6 · answered by JOHNNIE B 7 · 0⤊ 0⤋
Because you had it in a smaller glass
2007-01-15 12:41:54 · answer #7 · answered by boatworker 4 · 0⤊ 0⤋
because all those other stuff have ingredients in them.
2007-01-12 11:18:04 · answer #8 · answered by Bret K 1 · 0⤊ 0⤋