Tuesday, Mar 22, 2005 at 10:04
As a chemist, you should know that all the salt in the
water does is move the triple point on the phase diagram. This refreezing of fresh
water occurs at the expense of adding thermal energy to the frozen salt
water, and raising the temp of the frozen salt
water.
The temperature of saltwater at which ice forms can be lowered down to approx -21 deg C by adding up to approx 18% w/w NaCl.
This does not mean that the ice will last longer then fresh
water ice, just that it will keep that temperature until all the ice is gone. The energy required to melt freshwater ice, compared to saltwater ice, at equivalent ice temps of say -30 deg C is greater, because you have not got 20 % of your ice mass as sodium chloride crystals....
Anyway, chilling your beer down to -21 deg C is enough to freeze it, assuming that you have enough saltwater ice. Not ideal...
cheers
Shaggy
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