In this investigation, a mechanism for supercooling in organic liquids is formulated. By comparing the melting temperature and spontaneous freezing temperature of the chemicals evaluated with their molecular characteristics, the factors promoting supercooling are developed. The results obtained indicate that the following molecular characteristics promote supercooling in organic liquids:
sharing of electrons between the atoms of a molecule;
A three-dimensional chemical structure;
A permanent, three-dimensional, and partially charged pocket within the chemical structure;
A partially charged projection having a charge opposite that of the pocket and located on the side of the molecule opposite that of the pocket.