tag:blogger.com,1999:blog-12261589.post496636653306609200..comments2023-11-02T05:27:45.871-04:00Comments on The Culture of Chemistry: Cold as IceMichellehttp://www.blogger.com/profile/12617476463347663364noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-12261589.post-88734928162539475502017-05-12T11:08:21.121-04:002017-05-12T11:08:21.121-04:00I just ran that experiment with 35 gms of ice (cru...I just ran that experiment with 35 gms of ice (crushed on glass A and household cubes in glass B). Both glasses had 175 gms of 72 degree tap water in them. Room temp 72 degrees. Quick stir to each like mixing a drink and crushed ice drink was down to 42 degrees in 1 minute; 40 degrees at 10 minutes with majority of ice gone but not all. Cubed ice 54 degrees at 1 minute and 42 degrees at 10 minutes with a little more than half of the ice dissolved. I believe this supports the theory that smaller ice pieces chill drinks yo a lower temperature in the first minute (which it may be argued is the most important sip of a cocktail) and adds water to the drink at a faster rate. Also,it would have taken more ice than I usually put in a drink to reach 32 degrees within 10 minutes.Goldsborojoehttps://www.blogger.com/profile/01369193499356242836noreply@blogger.comtag:blogger.com,1999:blog-12261589.post-21477292116073749842010-02-16T10:07:54.862-05:002010-02-16T10:07:54.862-05:00Оса 800 электрошокер в Москве.
аудиокниги скачать ...Оса 800 <a href="http://stungun.ru" rel="nofollow">электрошокер</a> в Москве.<br /><a href="http://audioknijki.ru" rel="nofollow">аудиокниги скачать бесплатно</a>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12261589.post-54732390466564909472009-09-05T17:55:57.755-04:002009-09-05T17:55:57.755-04:00Michael --
Milk isn't a simple solution, but ...Michael --<br /><br />Milk isn't a simple solution, but a colloidal suspension, so it's a little tougher to answer this. It's not just the calcium (or probably even principally the calcium) that cause milk to freeze at a different point than water!Michellehttps://www.blogger.com/profile/12617476463347663364noreply@blogger.comtag:blogger.com,1999:blog-12261589.post-16460661500323965862009-09-05T17:54:48.792-04:002009-09-05T17:54:48.792-04:00The quasi equilibrium state is reached pretty quic...The quasi equilibrium state is reached pretty quickly in such small containers. Put a thermometer in a glass with water and ice, and note the temperature every few minutes. Before ten minutes, you will have a straight line at roughly 32 F, this will stay at 32 F until all the ice melts. <br /><br />If the ice and water are in thermal contact and in quasi equilibrium state - the water will not be at a different temperature than the ice. That's the point.Michellehttps://www.blogger.com/profile/12617476463347663364noreply@blogger.comtag:blogger.com,1999:blog-12261589.post-21196680597757639272009-09-05T12:18:17.652-04:002009-09-05T12:18:17.652-04:00Your suggestion of `a serious flaw' does not s...Your suggestion of `a serious flaw' does not seem to be supported by the following paragraphs. Yes, at equilibrium the block of ice will remain at 32F. But this is irrelevant. After 10 minutes, a drink will not typically have reached equilibrium; its temperature is likely to still be higher. This is what Curtis reports: one drink has cooled to 40F, the other 34F. They are continuing to cool, but the one with "cheater-ice" has cooled more. <br /><br />And yes, `[ice's] temperature will not rise above 32 degrees until it has all melted', but the drink will be warmer than this.<br /><br />If the drink with "cheater-ice" has become waterier than the other drink, then more moles of water must have changed state from solid ice to liquid water. And as the energy required for this change of state is equal to the standard enthalpy of fusion multiplied by the number of moles melting, the "cheater-ice" drink must have been cooled by a greater amount.James Scott-Brownhttps://www.blogger.com/profile/06202227683161134109noreply@blogger.comtag:blogger.com,1999:blog-12261589.post-34201683270563883172009-06-01T09:11:22.835-04:002009-06-01T09:11:22.835-04:00I've question sort of related.
I have noticed tha...I've question sort of related.<br />I have noticed that 1% milk seems to freeze at a higher temperature than 2%, whole milk and water.<br /><br />Is this a real observation or frustration of finding my milk frozen at dinner time?<br /><br />Is its higher freezing temperature than water caused by its calcium?<br /><br />And is its lower fat content then other milks causing it to freeze at a higher temperature?Anonymousnoreply@blogger.com