The experimental steps for water turning into ice are as follows:

Prepare the experimental materials: a bottle of mineral water, some ice cubes, a glass of water.

Experiment steps:

1, the first step first put a bottle of mineral water into the freezer layer of the refrigerator, put two hours, take out, the water is still liquid.

2, immediately after taking the bottle on the table with a hard knock, the whole bottle of water from transparent to translucent.

3, and then pour the ice cubes into a pre-prepared glass of water.

4, and finally open the bottle of mineral water just now, the water slowly poured into the ice above, the water flow out of the moment on the ice.

Experiment principle:

A bottle of mineral water in the freezer layer of the refrigerator for two hours, when the temperature of the water has been below 0 ℃ (low to below freezing point), but because of the lack of condensation nuclei in the water, the water is still maintained in the liquid state, so that the water is called supercooled water. The supercooled water is slowly poured into a glass of water with ice cubes, then the ice cubes in the glass of water is the nucleus of condensation, the supercooled water is slowly formed into ice.

Water icing belongs to the physical change of solidification, from the microscopic point of view, just water molecules from the more scattered arrangement of compact up. Water at a lower temperature, the process of changing substances from liquid to solid, the temperature at which the substance solidifies is called the freezing point. Almost all known liquids can solidify into solids at low temperatures.

The melting point of water at one atmosphere is very close to 0 degrees Celsius, and if a nucleating agent is present, the freezing point will be very close to the melting point, but if there is no nucleating agent, the water will be supercooled below 0 degrees Celsius, and it will not form ice until it reaches ?40 degrees Celsius. If it is under high pressure at 2,000 atmospheres, the water is in a supercooled state until ?70C.