Solid? Holy spit.
Do you know what the ratios were?
I know that VG/Water can drop the freezing point well under -18°C, and I wouldn't expect this from just PG or PG/Nicotine.
Are we looking at a mix of PG, VG, and nicotine? Perhaps the VG's effect in a non-aqueous system is to raise the freezing point since it's not like with water where VG does it's hydrogen bonding thing with water to disrupt the ability to crystallize.
I'm not quite ready to turn in my chem degree, but I might talk to the university about getting me a refund!![]()
Certainly an inteesting result. Perhaps it is those H nonds again (disrupted; the water might well be key to the result), and the nature of the constituents as aqeous or not, as you said. Chemistry is fascinating
Just shows that things often dont work out as expected.
ps: I think when noticeable juice spoilage occurs (the 'yuk' type), this is proly microbial, and this is the where freezing (the temp rather than the solidity or otherwise) lends a major advantage.
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