It may not be much, but there will be a temperature difference in the drink with the spherical ice since the rate at which it cools the drink will be less than the rate at which the cubed ice cools its drink.
Because of the greater surface area of the cubed ice, the drink will be overall colder since it is drawing energy out of the liquid at a faster rate (faster than the rate at which the room/air can heat up the drink). However, the drink will not have the same equilibrium temperature. You're assuming that both drinks will have the same equilibrium temperature, and thus no energy loss to the outside environment. You'd be correct that the heat energy exchange between the liquid and ice is the same in both glasses (how much water gets melted for an equivalent amount of cooling) if the glasses were in a closed system, which they are not. But, the (relative) heat energy is the same in both glasses! So what is in the cubed ice glass that allows for more ice to melted than the large sphere ice? Then, how do we determine how much ice melts, when the glasses are at equilibrium? Simple - the ice melts in proportion to the added heat energy from the liquid that is cooling.
The cubed ice glass will cool much faster. You have two cups of water, one with cubed ice and one with a large ice sphere. But we are not interested in cooling rate, are we? No, only how much water gets melted for an equivalent amount of cooling.īut if you think about it, is it possible that one type of ice can be better than another? Assume all the ice is at the same temperature. The surface area of the ice is one of the factors that affect cooling rate, yes. Overall, the same amount of energy will be transferred from the ice to the water as they both will eventually come back to room temperature, but the time it takes for that to happen will be different. A cube of ice will cool a drink much slower and most likely to a warmer temperature compared to the crushed ice. However, that means that crushed ice will melt much faster as well, resulting in drinks that come back to room temperature in a relatively short period of time. Crushed ice will cool a drink considerably faster since it has a much higher area to transfer heat compared to cubed ice. I believe melting ice is a function of surface area (given all else is equal) since the ice-water interface is where the most heat transfer occurs. But that doesn't depend on the shape or surface area of the ice, only the temperature differential.īy minimizing the surface area, less ice melts in a given time compared to ice with a comparatively larger surface area. If you're talking about how much ice gets melted, yes.
It depends, I think, on whether or not the liquid is chilled prior to introduction to the ice.
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