No, because the coke will be frozen 99.9% of the temperatures in that range.
Yes, I have. But that, similar to the phenomenon of getting water above boiling in a microwave and pouring cocoa in, requires the lack of nucleation points. When we open a soda and it instantly freezes, it’s not directly because we’re changing the pressure, it’s because we’re allowing the CO[sub]2[/sub] to come out of solution, introducing said nucleation points for the ice crystals to start forming on.
Well, of course. But practically, nobody’s going to be drinking soda much above 15psia.
Sure, you can have some phase or other of ice at 1000K, but that’s not ice-cold, that’s ice-pressed. If I ask what the freezing point of water is, implicit in my question is that all other parameters other than temperature are at their standard values.
Every freezer I’ve ever had that was worth a damn operated a few degrees either side of 0°F. That, to me, is “ice cold.”
However, beverages (vodka excepted) are not palatable chilled to 0°F. So I would define “ice cold” for a beverage as the temperature of said beverage when iced, or chilled, to taste.