Ok think about what you just said ......... 20% glycol and 37 degree water ......water freezes at 32degrees so why would water with 20% glycol turn to jello ?????
Originally Posted by joey94
The 64 roars to life Whoo hoo ...shes a rolling chassis .
You bend em" I"ll mend em" !!!!!!!
I"m not a service tech.. I"m a thermodynamic transfer analyst & strategic system sustainability specialist
Best Austin Healey In Show twice in 2013 .....All those hrs paid off .
I kind of remember a 20% mixture freezing at 16 degrees.. you sounded smart and i thought you were going to come up with some scientific equation about how the glycol breaks down and at what flow and temperature.
20% DowFrost (PG) freezes at 19.2F.
20% DowTherm (EG) freezes at 17.9F
if you slow your glycol flow down below the recommended minimum flow rate, the glycol next to the tubes can freeze and the glycol in the middle of the tube will not freeze. so then your chiller tries harder and gets less cooling out of it.
i don't know about glycol breaking down, but pudding......