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The Science Behind Slush Drinks

If you own a convenience store, a newsagent's, a cafe, a bar, or any other kind of shop where there is constant footfall you can make a considerable amount of extra profit by installing a slush drinks machine.The simple fact is that in hot weather people will fall over themselves to get an ice cold drink, and the profit margins can be enormous.Strangely enough, people will buy slush drinks at other times of the year rather than just high summer, and most business owners who have a machine installed will tell you that sales are fairly steady throughout the year, spiking in those hot july and august days.If you haven't yet thought about installing a slush drinks machine, it is well worth consideration.They take up very little space on your counter and some of the syrup suppliers who also sell the machines offer some amazing deals.They are happy to do this because they know that once you have a machine installed you will keep selling drinks from it and you will keep buying their syrups to ensure your customers are happy.So everybody wins: your customers are happy, you make extra profit, and so does the syrup supplier.If you have ever wondered how slush machines work, the history is quite interesting.The slush comes out of the machine colder than the point at which the liquid ought to freeze.At the end of world war ii an army veteran, omar knedlik, bought an ice-cream shop with his military pay.Several ventures later he bought dairy queen in coffeyville, kansas, but the soda fountain broke.Desperate for cold drinks to serve to his customers, he bought bottles of soda and put them in the freezer.When he opened them, the soda instantly turned to slush.Soon, knedlik had a queue of customers for his slushy soda.The way the science works is this: the soda was super-cooled liquid, meaning it was colder than the point at which it should have frozen, but had not done so.The reason for that is because for a liquid to freeze it needs a starting point.This could be as simple as a rough spot in the glass, or even a flake of dust.If that is not present, the liquid just keeps on chilling.When you open the soda, bubbles of carbon dioxide fizzle out and this gives plenty of surfaces for the ice to form.Knedlik replaced the soda fountain, but began to play around with an old ice cream maker to try to recreate the slushy soda.Eventually he managed to create the slushy machine and named it icee.Soon he had even longer queues at dairy queen as customers were buying the drinks faster than the machine could cool them and had to wait for it to catch up.The way the machine works is by cooling the mixture of flavoured syrup, water, and co2 under pressure in a barrel.An auger keeps the liquid moving so that it can't freeze.When you pull down the handle the liquid comes out and instantly turns to slush.However, there may be another piece of science at work here because as the solution leaves the tap it seems to puff up and form further ice crystals.This is because when gas expands - in this case the co2 - it absorbs heat, making the surrounding solution cooler.So as the icee comes out of the tap the carbon dioxide puffs up and freezes it even more.The first machine that knedlik produced had two taps, one of which usually had cola in it and the other changed around from root beer to orange soda to dr pepper.It would make a few drinks and then customers had to wait for it to cool some more.Knedlik patented his machine and then the us 7-eleven stores got to hear of it and bought a few machines.They named their slush "slurpee" because of the slurping noise heard as it comes out of the straw.Today, of course, there are millions of slush machines around the world.Perhaps you should put one in your store and take advantage of all those impulse sales.

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