Quote:
Originally Posted by snowy
I asked my SO about this because he is a chemical engineering student who is almost finished with his degree. He said without knowing what the food coloring consists of, he can only speculate as to why, but given what he knows about, well, all sorts of stuff pertaining to this, he says that it's likely the food coloring doesn't freeze as quickly as the water, and so as the liquid freezes, it freezes from the outside in (as many of you noted), pushing the food coloring to the middle. So for those of you who thought this might be why, good work.
He was actually really excited about this question. ![Smilie](/tfp/images/smilies/smile.gif) I'm pretty sure he still wants to bust out his engineering pad and do some calculations.
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Do we have a definitive answer yet?
If the composition of the food coloring is a factor I wouldnt feel so dumb.<---(self-deprecating humor) ![Smilie](/tfp/images/smilies/smile.gif)
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Syriana...have you ever tried liquid MDMA?....Liquid MDMA? No....Arash, when you wanna do this?.....After prayer...
Last edited by DaveOrion; 05-10-2010 at 10:48 AM..
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