Want me to try to sound smart or admit I copied this from the net? I saw this on TV on Outrageous Acts of Science. This is the explanation for beer,but I assume it applies to soda as well.
Ok, here's how it breaks down. Water freezes in a unique way compared to most other liquids. Water freezes in a crystalline latice structure that looks like layers of hexagons. That's why water expands when it freezes into ice.
Now the second part of the answer is that when you dissolve something like salt or sugar into water, you lower the freezing point of water. The additives or solutes disturb the way that water freezes by interfering with the water molecules as they try to freeze into their lattice pattern. This disturbance does not fully prevent water from freezing, it only lowers the freezing point. As long as it's cold enough, water can still freeze into ice. By lower the freezing point, the water needs to get colder and colder to be able to turn into ice. The other side of this is that you can dissolve more things in a hot liquid than a cold liquid. When you dissolve something to its limit into a liquid, it's called saturating the liquid. Also, you can dissolve a lot of something in a liquid when it's hot, but then let it cool without disturbing it and it will be a supersaturated solution.
Beer is not only a solution (something dissolved in water), it is a special solutions because of carbonation. The process of carbonation involves forcing carbon dioxide bubbles through water to force the carbon dioxide to dissolve in the water or in this case beer. When they bottle beers, the company is actually supersaturating the beer with carbon dioxide, that's why it always foams a little when opened.
Because beer has carbon dioxide in it, it's freezing point is lowered so it is less likely to freeze. When you cool the beer down below freezing with the cap on, the beer will not freeze, but once you open it, you release the carbon dioxide. As the beer quickly loses the dissolved carbon dioxide, the freezing point for the beer quickly goes up. Once freezing point gets up to the temperature of the superchilled beer, the beer freezes and turns into a solid.
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Today's Featured Article - Madison's County - by Anthony West. Philip Madison has been a good friend of mine for quite some time. He has patiently suffered my incessant chit chat on the subject of tractors for longer than I care to remember, and on many occasions he has put himself out, dropped what ever it was he was doing, to come and lend a hand cranking handles, or loading a find onto a trailer. Although he himself has never actually owned or restored a tractor, he was always enthusiastic and always around helping with other peoples projects.
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