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l Facts About Lowering Temperatures
Many of us might not give a second thought to the process of lowering temperatures, especially when it comes to the things we cook or store. However, there are some fascinating facts about the technicalities and science of lowering temperatures that are worth knowing. In this article, we take a closer look at some of the coolest (pun intended) facts about lowering temperatures.
1. Freezing Doesn’t Kill Bacteria
Contrary to popular belief, lowering the temperature to freezing point doesn’t kill most bacteria. Instead, it puts them in hibernation mode, slowing their growth and activity. While this can help preserve food for a longer time, it doesn’t eliminate bacteria entirely. To do that, you’ll need to freeze your food to lower than -18°C or cook it to above 75°C.
2. Rapid Cooling Is Better Than Slow Cooling
When you’re trying to chill something like a dish or beverage, you might be tempted to leave it in the fridge or freezer overnight to let it cool slowly. However, rapid cooling actually helps retain the freshness and nutrients of the food better. This is because slow cooling allows for more bacterial growth, whereas rapid cooling stops the growth in its tracks.
3. Dry Ice Lowers Temperatures To -78.5°C
Dry ice is extremely cold, and it’s able to lower temperatures to -78.5°C. This makes it a popular choice for shipping foods that need to be kept frozen, or for creating a dramatic display effect in drinks and cocktails. However, dry ice must be handled with care, as it can cause frostbite or asphyxiation if not used properly.
4. The Fastest Way To Cool A Can Of Drink Is To Spin It
If you’re impatiently waiting for a can of soda or beer to cool down, there’s a trick you can use to speed up the process. Simply wrap the can in a wet paper towel and put it in the freezer. Then, spin the can around on its axis. By doing so, you’re ensuring that all sides of the can get cooled evenly, which is quicker than just leaving it in the freezer.
5. Lowering Temperatures Can Change The Textures Of Food
The texture of food can be altered by the rate at which it is cooled. For example, if you freeze a liquid mixture slowly, it might form large ice crystals and become grainy. On the other hand, if you freeze it quickly, the ice crystals will be smaller and the mixture will remain smooth.
6. Lowering Temperatures Can Create New States Of Matter
When certain materials are subjected to extremely low temperatures, they can form a new state of matter known as a Bose-Einstein Condensate. This state is extremely rare and can only be found in laboratories that use specialized equipment. However, it has been used to study the nature of quantum physics and could have potential applications in future technologies.
In conclusion, lowering temperatures is more than just a matter of convenience or preservation. The science behind it can be fascinating and even mind-boggling. By knowing these cool facts, you might just start viewing the process of cooling and freezing in a whole new light.
