Ice cubes in alcoholic drinks

All variables being held constant, I can't think of a single reason. Are you sure?

Well, of course, or you wouldn't ask.

I think some experiments are in order.

why do I think I know what we'll all be doing on the long weekend?

:wink:


<It's an ice cube test. Really.>

Remember..

In order to be truly scientific you need a large enough sample..

I believe 13 is the minimum..

Don't forget to take detailed notes or you will have to conduct the experiment all over again.

We'll need some scientific input on the matter of double blind studying...

All jokes aside...
I haven't observed the crunchness issue, but I can hypothesize a reason for you. It could be that defects in the ice surface melt more slowly in alcohol than in water. If alcohol causes the ice to melt more quickly, then any pits in the ice surface would have a localized area of higher water concentration while the outside of the cube would see the full effect and it would appear that the cube was being polished. Pits and other defects are what makes ice "crunchy".

Of course, I am brainstorming here. I really don't have any idea.

And controls.

Someone has to have all of their ice cubes in alcohol.

Sit down, ossoB!

Do ice cube makers make cubes that are more polishable with alcohol immersion than ice cube trays do?

I am glad that my quest for information is being supported by such dedicated researchers.

Your conclusions are eagerly awaited.

*raises hand to volunteer*

give me a minute, I have the answer but I need to go lay down for a bit before posting it.

Do metal or plastic ice cube trays make a difference in surface, what were they called, surface pits and defects, and therefore in the eventual cube polish from alcohol immersion, should engineer's hypothesis be true?

1. store bought ice cubes v home made

2. christmas tree shaped ice cubes v strawberry shaped ice cubes



I am so glad my long weekend starts before yours does south o' the border.
I'll be able to get a head start on my research.

We'll need to consider, as you suggested, such controls as water, iced tea, lemonade, soda pop.. as well.

why?

Oh, you always say that.

Ok, I figured it out. We need to do that because people participating will choose different sorts of alcohol and different mixes of other substances with their alcohol choice and we need to clarify if it is the other substances that affect the icy surface.

Actually, the central limit theorem requires a minimum of 30 to justify conclusions from a random sample. This calls for a longitudinal test, one that lasts over a period of time, ...days? ...weeks?

"mixes" people use alchohol with "mixes?" are they totally tasteless or just brain-dead?