On Mon, 05 Sep 2011 21:12:15 -0400, Alain wrote:

> You can have water that stay liquid down to -10°C and possibly even
> less. You need a container with very smooth surface and no particles in
> suspention. In this state, a vibration can be just enough to cause
> almost instant crystalisation.

Which is actually quite cool to see - I've seen it done with beer before.

Jim

Post a reply to this message