why do some liquids cool faster then others?
99698
It depends on the specific heats of the compounds in the liquid.  Specific heat is a measure of how much energy it takes to raise the temperature of one gram of the compound by one degree (and consequently the amount of energy it will need to get rid of to cool back down), and is a property of the compound (i.e. it doesn't change unless you alter the chemical composition of the compound).  Basically, if you have something with a high specific heat, it has to get rid of a lot more heat (a measure of energy, not temperature) to reach the same temperature as something with a lower specific heat.  When the liquids cool, they have to give the extra heat to the air, and can only do so if the air they are touching is cooler than they are.  So it takes time for a liquid to transfer some if its heat to the air.  If there's more to transfer, it takes longer (just like downloading a bigger file).\n\n__________\nFreezing and boiling points and intermolecular forces are only relevent to phase changes.  The question is about a liquid that is staying a liquid and just changing temperature.  The above answers are all wrong.
718611
The soda has more heat than the ice.  Heat energy travels from areas of greater heat to lesser heat.  The heat energy in the soda leaves the soda to go to the ice which in turn melts the ice, and leaves behind a cooler soda.\n\nHeat moves....cold doesn't.
114884
Hot water does not freeze faster than cold, all conditions being the same, such as altitude, air pressure, and amount of cold applied to the water to make the water freeze.
893761
Using the particle theory of matter, the movement of particles in any matter (i.e. one that has mass and occupies space) increases (i.e. particle speed increases) with its temperature.\n\nWarm water has a higher a temperature than cold water.  Hence, the particles in the warm water move at higher speeds than that in cold water.  Moving at higher speed means having greater kinetic energy.  Thus, easier for the particles to break the inter-molecular forces present among the particles in the liquid to travel into the air.\n\nBy the way, this question should have been placed under the physics field.
135812
Well for an eight year old....(sounds like an intelligent one to me though)... The reason water freezes slower is because the particles of salt and sugar get in the way of water making a ice crystal.  Salt takes longer because when dissolved it "ionizes" or breaks apart into 2 particles while sugar remains as one.  Salt having two particles it is able to disturb more molecules of water from making ice crystals. I hope that helps! It excites me to here a child of such a young age interested in such things.
734492
Heat = mass x specific heat of material x change of temperature.\nSpecific heat of water is 1. So the amount of heat needed to be added is the mass of the water x the amount of change needed to get to boiling. So cold water does not boil faster. \n\nsalt will cause it to take longer. \n\nPeople think that tea tastes betterr if you start with cold water, which holds more oxygen. As you heat the water, the oxygen comes out. This may look like boiling.
211808
Visocity of fluid depends on---\n* Temprature--From everyday experience, it should be common knowledge that viscosity varies with temperature. Honey and syrups can be made to flow more readily when heated. Engine oil and hydraulic fluids thicken appreciably on cold days and significantly affect the performance of cars and other machinery during the winter months. In general, the viscosity of a simple liquid decreases with increasing temperature (and vice versa). As temperature increases, the average speed of the molecules in a liquid increases and the amount of time they spend "in contact" with their nearest neighbors decreases. Thus, as temperature increases, the average intermolecular forces decrease. The exact manner in which the two quantities vary is nonlinear and changes abruptly when the liquid changes phase.\n\n* Pressure--Viscosity is normally independent of pressure, but liquids under extreme pressure often experience an increase in viscosity. Since liquids are normally incompressible, an increase in pressure doesn't really bring the molecules significantly closer together. Simple models of molecular interactions won't work to explain this behavior and, to my knowledge, there is no generally accepted more complex model that does. The liquid phase is probably the least well understood of all the phases of matter.\n\n* material--Viscosity is first and foremost a function of material. The viscosity of water at 20 °C is 1.0020 millipascal seconds (which is conveniently close to one by coincidence alone). Most ordinary liquids have viscosities on the order of 1 to 1000 mPa·s, while gases have viscosities on the order of 1 to 10 µPa·s. Pastes, gels, emulsions, and other complex liquids are harder to summarize. Some fats like butter or margarine are so viscous that they seem more like soft solids than like flowing liquids. Molten glass is extremely viscous and approaches infinite viscosity as it solidifies. Since this process is not as well defined as true freezing, some believe (incorrectly) that glass may still flow even after it has completely cooled, but this is not the case. At ordinary temperatures, glasses are as solid as true solids.\n\n* Time--Some fluid viscisity are also affected by time like\n                            A thixotropic fluid undergoes a decrease in viscosity with time, while it is subjected to constant shearing.\n      This is essentially the opposite of thixotropic behavior, in that the fluid's viscosity increases with time as it is sheared at a constant rate.\n* Shear rate also affects fluid viscosity. Dilatant are examples.
790704
1. Ice is one of the only known liquids that actually expands as it freezes. This is due to hydrogen bonds forming between the water molecules, which line up molecules less efficiently (in terms of volume) when water is frozen.\n\n2. Tea in a saucer has much more surface area than tea in a cup, therefore it cools much faster.\n\n3. These pots are made of a material with the property of insulating and protecting the water from infrared light. With less infrared light, the water is cooler.\n\n4. Water is a green house gas, which means the more water there is in the air; the more infrared light reflecting off the ground (which initially comes from sunlight of the visible spectrum) will be reflected back to earth. On a dry day, with less clouds and moisture, infrared light is better able to escape into the atmosphere. Sand is no conductor, so it is constantly emitting infrared rays to cool down. The more heat, the more it cools.\n\n5. Homogenous literally means "same throughout". It is a mixture that appears to be of a constant chemical makeup, such as salt dissolved in water. Heterogeneous means "made of different materials". An example of a heterogeneous mixture could be oil in water (the water is more dense, the oil floats on top).
886316
Liquids absorb heat slower than solids.\n\nSo during the day, while the shore may heat up quickly, the body of water is there to cool the shore's temperature.\n\nAt night, the body of water is heated up and so warms the shores.\n\nThis also accounts for the breezes you get at the beach(I forgot the name).\n\nDuring the day, the hot shore decreases in pressue as it is, well, hot.The sea, however, is cold and thus has higher pressure. As we know, diffusion happens from a place of higher to lower pressure. Therefore this accounts for the inland breeze during the day.\n\nWhen it is night, the roles change and the shore is the one with higher pressure and therefore, the breeze is blowing outwards, to the sea.\n\n\nHope it helped. =D
412700
If you put hot water in the freezer it turns to ice faster.\n\nA famous scientist named Kelvin figured that out because hot water molecules move faster so the cold in the rfreezer makes them slow down faster than cold water molecules which are already moving slow, so hence the hot water freezes faster the hot water is "shocked" by the cold as it were.
432623
It depends on the temperature of the water and the air but if they are the same, then the ice in the water will melt faster because water is a better conductor for heat.
399680
As the temperature of a liquid increases the particles have more kinetic energy and can move more freely so an object passing through the liquid will experience less friction.
596740
Like everyone else said, it makes the drink cooler. However, this is because heat is transferred in an attempt to achieve equilibrium. In this case, the equilibrium would be between the temperature of the ice and that of the drink. Because the average temperature of the drink is higher than that of the ice, heat flows out of the drink and into the ice, slowly levelling the temperature.
664364
There's actually a number of reasons why water does that. Yes, cooler or warmer water can come in and make water differ in temperature in different parts of the body of water. Another reason is that water takes a lot longer to cool or heat than many other things like the earth. The depth of the water makes an impact also. The sun's rays passing through the water faster at different depths heat water when it's not as deep.
731331
I've heard that its the boiling water that freezes first. \n\nI think because the water molecules are hot (i.e. they are moving fast) the energy (or heat) will escape (move to equilibrium with other items in the freezer) at a faster rate than the water molecules in colder cup of water. \n\nBut really I'm mostly guessing with my explanation.
1007111
Water distributes heat much faster than air can, thus, if your are warmer, it will absorb your body heat.
461446
I found that cold water (38 degrees Fahrenheit) froze faster than hot water out of the tap (125 degrees F). I chose these two temperatures because (1) they were pretty much what the average amateur ice-cube maker would have readily available and (2) I couldn't find a mercury thermometer that went higher than 125 degrees.\n\nJearl, who is not afflicted with penny-pinching editors like some of the rest of us, was able to get his mitts on a thermocouple that could measure as high as the boiling point, 212 degrees F. He found that water heated to, say, 195 degrees would freeze three to ten minutes faster than water at 140-175 degrees. (There were differences depending on how much water was used, where the thermocouple was placed, and so on.) \n\nJearl suggested that the most likely explanation for this was evaporation: when water cools down from near boiling to the freezing point, as much as 16 percent evaporates away, compared to 7 percent for water at 160 degrees. The smaller the amount of water, of course, the faster it freezes. \n\nIn addition, the water vapor carries away a certain amount of heat. To test this theory, Jearl covered his lab beaker with Saran Wrap to prevent water vapor from escaping. The freezing rate difference was greatly diminished. Conceivably convection (motion within the water) also plays a role.\n\nFascinating as all this no doubt is, all it basically proves is that very hot water freezes more slowly than very VERY hot water. The ordinary fumbler in the fridge, on the other hand, is dealing with temps more like the ones I was measuring, in which case cold freezes faster than hot. I rest my case.