Ice cubes in alcoholic drinks

That is a mere positing, positting?, posit, Drew. You must build from that.

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There is some silly law enacted by some corrupt legislators having something to do with thermodynamics that says something about when any substance changes from one state of existence to another such as water to ice or ice to water or steam or most anything energy is given off in the form of btu's ergo melting ice is colder than solid ice (or something like that-I'm not a lawyer you know) Does anyone else here like Slurppies?

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Try extruded ice

Noddy24 wrote:

I have a feeling that my quest for information is not being taken seriously. Really, I want to know.

I'm amazed you are on the seventh page of this post.

Use some of that really crunchy ice that comes in little cubes that look like cylinders. That should really produce a signal. My guess is that they will become less crunchy as the surface polishes over.

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Quote:

The alchohol lowers the freezing point of the liquid. Thus the ice in an alchoholic drink is colder than the melting point of pure water ice, and the inside of the cube is still solid. Whereas ice in water will be at the freezing point of water, and the entire cube is ready to melt.

Drew Dad--

All a matter of boundaries and demarcation lines? Wonderful.

Curiosity killed the cat. Satisfaction brought her back.

Many thanks.

The rest of you may drink to that in a tipple of your own choosing, with or without ice.

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Well, if the cat is still kicking, here's some more info for you to digest:

How ice melts

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Some of us are still kicking but being quiet so our play doesn't deice the cubes, re real science info.

Your link didn't work for me...

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Link fixed.

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DrewDad wrote:

The alchohol lowers the freezing point of the liquid. Thus the ice in an alchoholic drink is colder than the melting point of pure water ice, and the inside of the cube is still solid. Whereas ice in water will be at the freezing point of water, and the entire cube is ready to melt.

The alcohol lowers the freezing point, but not the temperature. Right? Why will the ice be colder?

Here's another interesting site:
http://antoine.frostburg.edu/chem/senese/101/solutions/faq/why-salt-melts-ice.shtml

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markr wrote:

DrewDad wrote:
The alchohol lowers the freezing point of the liquid. Thus the ice in an alchoholic drink is colder than the melting point of pure water ice, and the inside of the cube is still solid. Whereas ice in water will be at the freezing point of water, and the entire cube is ready to melt.

The alcohol lowers the freezing point, but not the temperature. Right? Why will the ice be colder?

Here's another interesting site:
http://antoine.frostburg.edu/chem/senese/101/solutions/faq/why-salt-melts-ice.shtml

Have you ever made home-made ice cream? When you add the salt, it lowers the freezing point of the solution. You end up with a mixture of water ice and salt water at a temperature significantly below 0°C.

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But the ice was below zero to begin with. The brine merely remains a liquid at a sub-zero temperature. The ice doesn't get colder, does it?

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If you start with ice at zero degrees and add salt, then some of the ice will melt. When it melts, it must absorb calories from the environment. The whole solution will cool, including the ice.

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Osso--

I'm out of my depth for some parts of those very helpful websites, but I'd reckon that since the bulk of fruit juice is water that fruit juice and water melt ice cubes the same way.

The fruit pulp is just extra. Sand makes no difference in freezing and melting, why should fruit pulp?

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Ah, but salt is an additive....

hmmm, margueritas!

(Pay no attention to my confusing musings.)

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Ossocco--

Muse away. Since night is falling the local sun must be over the local yardarm and I'm going to make some delightful choices.

Perhaps one of the scientific types will be able to contemplate Ice & Water & Alcohol & Salt and reveal The Truth of the Marguerita.

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It's the number of foreign molecules dissolved in the solution that affects the freezing point.

Fruit juice is mostly water and sugar; sugar is a very large molecule compared to salt. Therefore, you'd require a lot more sugar (volume-wise) to affect the same change as salt.

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Ice cubes in alcoholic drinks

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