Which makes ice melt faster baking soda or sugar?
141190
At equal amounts, baking soda drops the freezing point of water more, which, in a way, makes it melt faster.  \nLowering freezing point is a colligative property meaning that more particles means more lowering.  When baking soda (chemical formula NaHCO3) dissolves, it dissociates into 2 particles, Na+ and HCO3-, so it's like getting two particles for the price of one.
136745
Good question!  You obviously know that glacial ice is not the same as frozen water in an ice cube tray in your freezer!  (glacial ice is compressed snow)  My initial response was that icebergs float, so yeah, it would float.  Then I thought that seawater is salty, which can cause more dense things to float and doesnt nescessarily provide a good proxy for a cup of drinking water.  Thennnnnn (you like following my train of thought here?) I remembered that icebergs calve into fresh water lakes, too and float.  So my long-winded non-quantitative answer is yes.  :)\n\nI have no idea if there is a difference in rate of melting, but my best guess is that it might take SLIGHTLY longer to melt.
436735
Ice and water are at equilibrium at 32 F (0 C).  A mixture of water and ice cannot be cooled below this temperature.   Salt depresses the freezing point (which is why it is added to icy or snowy roads in winter), allowing lower temperatures to be achieved.  This makes the viscosity build of the ice cream (caused by churning of the mixture) to occur in a shorter period of time, and keeps the ice crystals that form in the ice cream smaller - resulting in a smoother texture.
959702
If you make them the same concentration (say 1 molar of each) the salt water will have a lower freezing point, and so will need to be colder before it freezes.  Freezing point is affected by the concentration of particles dissolved in the solution.  Since salt forms two ions and sugar forms only single molecules, you have more particles in a salt water solution than you do in a sugar water solution.
814025
Water H2O    sugar   C6H12O6     salt NaCl    \nbaking soda NaHCO3
931428
The speed at which it melts it dependent on the amount of heat that is transferred to the ice. The speed at which heat is transferred is dependent on the environment. \n\ne.g. ice will melt a lot faster when it is placed in water of 20 degrees Celcius, than when it is placed in air of 20 degrees Celcius.
269487
A concentrated solution has more sugar and is more conductive.
1183481
Pure water.  The ice will have to melt before it could boil.  Water doesn't go through sublimation
726426
EXSQUEEZEEE  ME????\n\n  BAKING SODA??????
344725
Freezing point is what is known as a colligative property meaning it is dependent upon the number of molecules in solution. When we make sodas we dissolve molecules in water and lower the freezing point. Furthermore diet sodas contain small amounts of sweetener as compared to regular sodas meaning they have fewer molecules in solution. Since there are fewer molecules in solution the freezing point depression is smaller meaning the freezing point is higher.
118663
I'll take a stab at this one.  \n\nIf you're comparing the two, water will disolve more NaCl than it will Sodium bicarbonate because it dissociates a lot faster and effienciently (due to its electronegativitiy and other factors).  \n\nOn that same note, if you are asking directly if both dissolve faster in cold or hot water, hot water is always your best bet with solids dissolving in water.  On another note, if you want to disolve a gas in water lower temperatures are pretty much the only way to accomplish this (but thats a different topic).  \n\nSo in short, both will disolve better in hot water!\n\nCheck out the source below it is very helpful.  Oh and by the way, Sodium bicarbonate does dissolve in water.
178613
Water freezes faster.  All sodas contain acid which lower a liquid's freezing point.  The lower the freezing point, the longer it takes something to freeze.
776842
Time takes to dissovle same amount of sugar(sugar cubes and powdered) in water.  \nKeep the mass and temperature of the water constant and do not stir the solution.  Since powdered sugar has more surface area, it will dissolve faster.
629453
warm water dissolves ice faster than warm air because it can transfer and absorb heat faster than warm air of the same temperature
239892
Melting speed is proportional to surface area (more or less).  If we assume a cubical block of ice then the surface area is 6x^2, where x is the length of a side.  However the material melts away volumetrically, which is x^3.  So the rate at which the cube melts is proportional to the ratio of surface to volume, or 6/x.\n\nSo suppose we have a cube with side of length 10.  The surface area is therefore 600, and the volume 1000, and the ratio 3/5.  Later on after it's melted a bit the length of a side will be 5, the SA 150, the volume 125, and the ratio 6/5.  \n\nThus the "melting rate" increases as the cube gets smaller so the decrease is geometric, not linear.\n\nGood question  :)
189354
I discussed this experiment with some of my colleagues and we think that the CO2 (carbon dioxide) causes a stirring effect which distributes the temperature more evenly in the soda. The ice cubes serve as nucleation sites for the bubbles (a place for bubbles to grow). As the bubbles grow and then release they cause the ice cubes to circulate in the liquid. This circulation causes the warmer layer below the ice to mix with the colder upper layer of soda and ice. Have you ever noticed that when you use a straw to drink a liquid that the liquid at at the bottom of the cup is warm and requires a stir to evenly distibute the cooling? The "still" beverages (water and tea have no bubbles) will have a cold layer on top next to the ice and a warmer layer on the bottom. This would cause the ice to melt slower.\n\nHere is an experiment to try. Allow some soda to get flat overnite, then try the experiment again.\n\nKeep in mind that temperature is the average kinetic energy of the particles in a substance, whereas heat is the total energy of all the particles. The air and water may have particles moving the same speeds, but the water has more heat because there are more particles. \n\nPicture it this way. The ice melts as fast moving particles slam into the slow moving ice particles. As in any collision, some of the energy is transferred to the ice particle, and with its new energy it can break out of the crystal and flow as a liquid water molecule. \n\nTo make the ice melt faster, you can use hotter (faster moving) particles to slam into it. This is why the ice melts faster on a hot day than a cold one. Alternatively, you can just use more collisions. The water is much more dense than the air, with many more particles per cubic millimeter. Thus even though the water molecules have the same kinetic energy as the air particles, there are many more of them hitting the ice each second, and the ice melts faster.
146503
chemical reaction\n-------------------\nBaking soda added to water raises the temperature slightly. Chemical reactions are either endothermic or exothermic. Endothermic means you have to put energy (heat) in to make the reaction go while exothermic means there's energy (heat) left over. Left over heat will raise the temperature. Baking soda and water is exothermic and so the water gets a little warmer. This is because the binding energy of the chemical bonds of the products has an excess over the binding energy of the components. Therefore, energy is released and the water warms up.\n\nEndothermic reactions do not usually go off at room temperature without heating. Baking soda is NaHCO3 and water is H2O. Added together you get NaOH and H2CO3 which are sodium hydroxide and carbonic acid. Carbonic acid is the fizz in soda. Eventually the mixture releases CO2 gas when the H2CO3 breaks down into H2O and CO2. The solution of H2O and CO2, if left alone uncorked, will lose its fizz. The water CO2 mixture will cool off slightly when the fizz (CO2) is released because the CO2 takes some energy with it. As the water evaporates it cools off because the warm molecules of water evaporate first! That's right! The warm ones!\n\nWhen we say temperature we really mean the average temperature of the molecules in a glass of water. Some are colder than average, some are warmer and many are close to the average. Evaporation requires energy, called the latent heat of vaporization. This heat comes from the warm water molecules. When the water evaporates it cools the glass off. That's why sweating makes you cool off too.\n\nA reaction that is endothermic will take place at a much slower rate because there are always some warmer molecules in the mixture. When we warm up the chemicals we raise the average temperature and a lot of the molecules can then react. When you mix bread dough the mix usually gets noticeably warmer after you put in all the ingredients. This is probably safe to try out at home with some adult help. Just ask your folks to help you whip up a batch of "soda bread." You can eat the result!