arrangement determined by their geometry. In
solid water, however, the molecular packing is
dictated by the requirement for even
distribution of hydrogen bonds. The result is a
solid with more space between molecules than
the liquid phase has, by a factor of about one-
eleventh. It’s because water expands when it
freezes that water pipes burst when the heat
fails in winter; that bottles of beer put in the
freezer for a quick chill and then forgotten
will pop open; that containers of leftover soup
or sauce will shatter in the freezer if they’re
too full for the liquid to expand freely. And
it’s why raw plant and animal tissues are
damaged when they’re frozen and leak liquid
when thawed. During freezing, the expanding
ice crystals rupture cell membranes and walls,
which then lose internal fluids when the
crystals melt.
Hard Water: Dissolved Minerals
Water is so good at dissolving other