Craft bartenders say that big ice melts more slowly than small ice. How is this possible? Treating the cocktail as a closed system, if you include an equal mass of ice, and the starting and ending temperatures are the same, wouldn't the same amount of heat be transferred into the ice, resulting in an equal quantity of melt? [more inside]
posted by fedward on Dec 31, 2008 - 44 answers

ScienceFilter: Creationists, crystals, and thermodynamics. [more inside]
posted by XMLicious on Feb 6, 2008 - 19 answers