1 thought on “Living the Scientific Life (Scientist, Interrupted): Kitchen Science: The Mystery of the Shivering Quarters

  1. Jas

    How about this explanation. Since the quarters are at a higher temp. (room temp) compared to the dry ice (approx. -76 degC) then when the sides of the quarter contact the dry ice, the dry ice sublimes faster at the point of contact forming carbon dioxide gas. This creation of gas pushes the quarter away, causing another side of the quarter to some in close contact with the dry ice and forming more carbon dioxide gas pushing it back the other way. Therefore it vibrates back and forth, pushed by the creation of carbon dioxide gas. Try this by pushing a metal utensil such as a knife against the block of dry ice. It produces an awful screeching.


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