Talk:Frozen carbonated drink

Merger Discussions

Merger with Icee

• Against - The Icee page is about the Icee Company, not the FCB. --Mdwyer 16:43, 24 July 2007 (UTC)

• Notice - ICEE now redirects to Fourth International Conference on Environmental Education --Guthrie (talk) 07:06, 9 December 2007 (UTC)
  • Link should be to Icee, not ICEE. Disambiguation needed?--64.222.191.153 (talk) 18:54, 7 June 2008 (UTC)

Merger with Slurpee

• Against - The Slurpee article, with its long lists of Slurpee-specific content, is sufficient to stand on its own and would be out of place in this article. --Mdwyer 16:43, 24 July 2007 (UTC)

Post Merger Discussion

The merger is now closed, but if we ever revisit it, a merger with Slush (beverage) might be correct. --Mdwyer (talk) 01:19, 11 December 2008 (UTC)

Request to improve the definition of FCB

At the beginning it is mentioned the following: A frozen carbonated beverage (FCB) is a mixture of flavored sugar syrup, carbon dioxide, and water that is frozen by a custom machine creating a drink comprising a fine slush of suspended ice crystals, with very little liquid. A statement of a low per cent of liquid is not only unaccurate both is a mistake. From a chamber of a freezer, FCB can be supplied to a glass if it's viscosity will be closed to a water viscosity. It can be done in a case of the ice concentration into FCB is 40-50% maximum. I recommend the following text: A frozen carbonated beverage (FCB) is a mixture of flavored sugar syrup, carbon dioxide (chemical formula CO2), and water that is frozen by a custom machine creating a drink comprising a fine slush of suspended ice crystals, with liquid. The final ice crystal concentration changes from 10% to 50%. It depenses on a type of beverage and a trade mark of each company producing FCB. Swallow2011 (talk) 12:46, 4 April 2011 (UTC)

Request to improve How an FCB machine works

Unfortunately, there is a fully mistaken physical explanation of How an FCB machine works : the combination of pressure (up to 40 p.s.i.), sugar, and the constant stirring prevent the mass from freezing solid. - This misleads a potential client, visitors of Wiki and, like, helps to sell the more expensive product. At the same time, we know, Wiki is not a place for advertising. The reasons are: The influence of 40 p.s.i. is only 0.015ºC on crystallization temperature depreciating! On other hand, the crystallization temperature of the prepared mixture is changed on +/- 0.2 ºC. The second, the constant stirring, in contrast, contributes to crystallization process. The third, the main and, in practice, alone factor of the crystallization behavior of the solution is a sugar concentration. The value of crystal amount (ice concentration) in a mixture of syrup and water will be defined exactly according to the phase diagram. Additional positive pressure is required for the better dissolving of CO2. Please, change the text: Depended on sugar concentration, the ice concentration can be changed from zero to 50%. Swallow2011 (talk) 19:00, 4 April 2011 (UTC)

Fair use candidate from Commons: File:Soft Drink.svg

The file File:Soft Drink.svg, used on this page, has been deleted from Wikimedia Commons and re-uploaded at File:Soft Drink.svg. It should be reviewed to determine if it is compliant with this project's non-free content policy, or else should be deleted and removed from this page. If no action is taken, it will be deleted after 7 days. Commons fair use upload bot (talk) 21:23, 27 May 2014 (UTC)

Fair use candidate from Commons: File:Soft Drink.svg

The file File:Soft Drink.svg, used on this page, has been deleted from Wikimedia Commons and re-uploaded at File:Soft Drink.svg. It should be reviewed to determine if it is compliant with this project's non-free content policy, or else should be deleted and removed from this page. If no action is taken, it will be deleted after 7 days. Commons fair use upload bot (talk) 21:37, 27 May 2014 (UTC)