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I've noticed that when I make a drink with a glass-glass full of ice, the ice melts right away, like in 10 minutes.
This never used to happen....my ice would outlast the drink most of the time....in Southern CA.
Is it because I'm in the tropics now? I ask because the temperature is no different, so is it humidity? Even in a thermal mug, the ice melts quickly. Just seems weird.
Could be a difference in the temperature of the liquid you're pouring in. Also, your icemaker might be making less dense ice maybe, with air bubbles in it?
Could be a difference in the temperature of the liquid you're pouring in. Also, your icemaker might be making less dense ice maybe, with air bubbles in it?
Your first sentence very well could describe the cause. A second possibility is that the ice is not as cold. Water freezes at about 32 degrees F, but once frozen ice can become even colder. A freezer compartment in a refrigerator is usually closer to 0 degrees F than 32. That gives a little extra cooling when the ice is in a drink; however, the bulk of cooling still occurs because of the phase change of the ice back to liquid water.
Shape and size of cubes also can make a difference in the speed at which they melt. Ice machine ice can be warmer than freezer compartment ice as well, depending on how the harvesting cycle is set.
Interesting! I had no idea ice could be different.
No ice-makers here, but I would not doubt that the freezer is sub-par, since all the appliances are down here.
I will go put a thermometer in it....if it's 32 instead of 0, I guess that might explain it...
The two variables here are the temperature of the ice cubes and the temperature of the liquid. The third, less of a factor, variable would be air temperature. Air is a poor conductor of heat. The solid and the liquid are the better conductors and leads to a more efficient transfer of temperature towards equilibrium.
Your first sentence very well could describe the cause. A second possibility is that the ice is not as cold. Water freezes at about 32 degrees F, but once frozen ice can become even colder. A freezer compartment in a refrigerator is usually closer to 0 degrees F than 32. That gives a little extra cooling when the ice is in a drink; however, the bulk of cooling still occurs because of the phase change of the ice back to liquid water.
Shape and size of cubes also can make a difference in the speed at which they melt. Ice machine ice can be warmer than freezer compartment ice as well, depending on how the harvesting cycle is set.
Nailed it!
Most important factors:
1. Volume and temp of the liquid you're trying to cool.
2. Volume, temp, and size/shape of ice cubes.
3. Insulation factor of glass and ambient air temp play a role also, but not as important initially as the first two.
Throwing out the possibility of sea level / altitude also as a possibility. Water at sea level boils at a higher temp than at altitude. The reverse, freezing, could also respond differently with different surface altitudes (heights above sea level).
Possibly the OP is using New Standard Ice. The International Science Federation agreed several years ago to cut the time in half that water has to stay frozen, to be called, "ice". The water in the United States accepted this downgrade, although in other parts of the world, it is insisting on sticking to the old standard. Watch the movie, "The Abyss", to learn some of the other mysterious properties of water and the controlling of it. I hope this sets the OP's mind at ease.
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