
A glass bottle completely filled with water and tightly closed at room temperature, is likely to burst when kept in the freezer of a refrigerator.
Answer
563.1k+ views
Hint:This is due to anomalous expansion or strange behavior of water because most substances shrink when cooled, but water expands when it freezes.
Complete Step by step answer:
When the water temperature drops below 4 degrees Celsius inside the freeze, the water inside the bottle starts expanding, this expansion is due to strange behavior of water as it expands when it is cooled, Due to this expansion the glass bottle which is fully filled and the other tightly closed, may burst because water cannot expand freely.
Additional Information:Freezing point, the temperature at which a liquid becomes solid. Along with the melting point, an increase in pressure increases the freezing point. The freezing point is lower in the case of mixtures and in some organic compounds such as fats. When a mixture freezes, it initially has a different composition from the solid formed, and the formation of the solid changes the composition of the remaining liquid, usually in such a way as to continuously lower the freezing point. This principle is used in the freezing of the mixture, gradual thawing and gradual separation of the components.
Notes:The molecules in the liquid state are relaxed, and the intermolecular forces of attraction are less than those of solids, This is because the heat energy transferred to the molecules is greater than the potential energy of the molecules that hold them together in a solid crystal lattice when the molecules are converted from solid to liquid.
Complete Step by step answer:
When the water temperature drops below 4 degrees Celsius inside the freeze, the water inside the bottle starts expanding, this expansion is due to strange behavior of water as it expands when it is cooled, Due to this expansion the glass bottle which is fully filled and the other tightly closed, may burst because water cannot expand freely.
Additional Information:Freezing point, the temperature at which a liquid becomes solid. Along with the melting point, an increase in pressure increases the freezing point. The freezing point is lower in the case of mixtures and in some organic compounds such as fats. When a mixture freezes, it initially has a different composition from the solid formed, and the formation of the solid changes the composition of the remaining liquid, usually in such a way as to continuously lower the freezing point. This principle is used in the freezing of the mixture, gradual thawing and gradual separation of the components.
Notes:The molecules in the liquid state are relaxed, and the intermolecular forces of attraction are less than those of solids, This is because the heat energy transferred to the molecules is greater than the potential energy of the molecules that hold them together in a solid crystal lattice when the molecules are converted from solid to liquid.
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