[AT] Best way to prevent diesel gel

[Gene Dotson]

    This is the same principal that causes clear ice to form on airplane 
surfaces. The water is still liquid below the normal freezing point and 
becomes solid when it contacts a solid surface.

                            Gene



----- Original Message ----- 
From: "Larry Goss" <rlgoss at insightbb.com>
To: "Antique tractor email discussion group" <at at lists.antique-tractor.com>
Sent: Sunday, December 13, 2009 9:33 PM
Subject: Re: [AT] Best way to prevent diesel gel


> LOL!  That's one of the "gee whiz" experiments done in high school physics 
> or chemistry classes to get the attention of the problem students.  It can 
> be done with distilled water very well.  There aren't enough foreign ions 
> in the water to cause the ice crystals to start forming on their own, but 
> as soon as you disturb the liquid of a super-cooled solution, the whole 
> thing will freeze solid.  It's been at least 60 years since I thought of 
> that phenomenon.  It's different from the PTV (pressure, temperature, 
> volume) problem that is most easily demonstrated by popping the top of a 
> beer or soft drink and having it freeze solid because of a change in 
> pressure...
>
> But enough already.  I don't want to teach this class!
>
> Larry
>
>
> Larry
>
>
> ----- Original Message -----
> From: K7jdj at aol.com
> Date: Sunday, December 13, 2009 18:02
> Subject: Re: [AT] Best way to prevent diesel gel
> To: at at lists.antique-tractor.com
>
>> Me too  :-).
>>
>> But on a somewhat  related subject -- we have had unusually
>> cold weather
>> here in the NW the past  few days.
>>
>> I keep some bottled water in a carport.  The carport
>> temperatures stay a
>> little warmer if there is no wind but the difference
>> between  the carport and
>> a patio away from the house varied as much as 8
>> degrees.   Some of the
>> variation was understandable some not.  BUT, the real
>> interesting event was the
>> bottled water.  With the temperature in the low
>> twenties, some of the
>> bottles were frozen some not.  When I would take one
>> of the unfrozen in the
>> house, it would immediately freeze.  You could watch
>> it turn in just a few
>> seconds.  I thought water froze at more or less 32
>> degrees.  Any of you
>> chemists or physicists have an explanation in laymen
>> terms?  I did some Google
>> research but not sure any of what I found fully  explained
>> what I was
>> observing.
>>
>> Gary
>>
>> Renton, WA
>>
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