I think part of the reason the soda doesn't freeze in the can is the pressure caused by the carbonation lowers the freezing point slightly. Once opened, and fizzing, the liquid's freezing point comes up above the actual temperature of the liquid, allowing it to freeze. The foam freezes into a slush because it is diffuse enough to let the ice crystals form faster.
This is all off the top of my head, from chemistry class over 20 years ago. Someone with less dusty science in their head can probably run the numbers for you, and either verify this, or correct me. (Which I don't mind if I'm wrong)
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Date: 2010-03-17 11:58 am (UTC)This is all off the top of my head, from chemistry class over 20 years ago. Someone with less dusty science in their head can probably run the numbers for you, and either verify this, or correct me. (Which I don't mind if I'm wrong)
In any case, this is pretty nifty.