How does slushy form

Again, make sure that the plastic bag with drink in it is completely sealed. Pour salt into the outer bag. You should be pouring the salt on top of the ice. How will this work? Salt and ice create a chemical reaction that "superchill" your inside drink.

This will require quite a bit of salt. Now seal the outer plastic bag that is containing everything and shake. Shake the bag for a good 3 - 5 minutes or until you can visually see the drink become a slush state.

After shaking the bag for about 5 minutes, the inside drink will have became a slushy! Do this with any drink including soda, juice, or just water! If this tutorial was confusing in any way, be sure to take a look at our video tutorial on how to make an instant slushy - How to Make an Instant Slushy. We have also given a few pictures to what the slushy will look like. Thanks for reading!

Tip 2 years ago. Question 2 years ago on Introduction. Reply 3 years ago. If it has a bulge at the top, that means the gas is trying to escape, and the drink is still liquid, however when the gas is removed, TSH! I recommend transfer can into plastic bottle for easier handling. This process melted the saltwater ice as it cooled the liquids.

Fruit juice is made of fruit sugars dissolved in water together with some other particles, such as vitamins and minerals. Because fruit juice contains pure water with particles dissolved in it, it freezes at a lower temperature than pure water does. Most often its freezing point is not as low as that of the saltwater you created, so the frozen saltwater could still freeze the juice, although it did so more slowly than it could freeze water.

Cleanup If you would like to make more slushies later, you can reuse he zipper-lock bags with saltwater solution after rinsing and refreezing them. To discard them, you can dispose of them in the sink. This activity brought to you in partnership with Science Buddies. Already a subscriber? Sign in. Thanks for reading Scientific American.

Create your free account or Sign in to continue. See Subscription Options. Discover World-Changing Science. Materials Water Table salt Measuring cups Teaspoon Small mixing bowl Four zipper-lock sandwich bags Freezer Gloves or a towel Two smoothie shakers or ounce food containers with lid, preferably translucent or transparent Fruit juice—for example, orange, apple or grape juice Do not use a sugar-free version.

Food coloring optional Thermometer that can go to —12 degrees C or 10 degrees F optional Soda or fruit-flavored syrup optional Preparation Pour half a cup of water into a bowl.

Add one teaspoon of salt and stir until it is dissolved. If you have food coloring, you can mix in one or two drops. This will give your special ice a nice color—and makes it easier to detect leaked saltwater solution in your slushy.

Pour the contents in a zipper-lock bag. Close the bag and set it aside. Repeat the previous two steps three more times until you have four zipper-lock bags of saltwater solution. Store the bags for at least five hours or overnight in the freezer.

Make sure the bags do not touch one another so they do not freeze together. Store at least one cup of juice and one cup of water in the refrigerator. Procedure After five hours check if the four saltwater solution bags in the freezer are frozen. If not, wait a few hours longer before proceeding.

Take the frozen bags of saltwater solution from the freezer using gloves or a towel to protect your hands. For each bag open the zipper, push the air from the bags and close the zipper again.

Touch the bag with ice briefly with your fingers. If you have a thermometer, measure how cold this ice is. Regular ice cubes are 0 degrees C 32 degrees F. Does this ice feel colder than regular ice cubes? Did the thermometer confirm what you felt? Why would you need this special ice to prepare a slushy? Take the juice and water from the refrigerator. Pour one cup of juice in a shaker or food container.

Rinse the measuring cup and pour one cup of water in the other shaker or food container. In fact, you can chill water and most other liquids below the temperatures at which they usually freeze. But forget scientists—you can use this phenomenon, called supercooling or undercooling, to make instant slushies—even beer slushies. The two substances are very different, from their structures to their densities ice is eight percent less dense than water.

So kick-starting this transformation process requires that something shake up the status quo. In other words, the liquid must contain some sort of impurity that water molecules can lightly bind to. The difference between supercooled and normal liquid water goes beyond temperature—the colder fluid is actually 20 percent less dense, according chemist Valeria Molinero of the University of Utah. When a liquid is in this state, with its temperature lower than its freezing point, it becomes unstable.