How does ice effect a soda (or waters) tempature?
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.
726926
Salt... When applied to ice, the salt (NaCl) dissolves into the water creating a salt water mixture which has a lower freezing point than pure water.\n\n10% salt solution freezes at 20 F (-6 C)\n20% salt solution freezes at 2 F (-16 C)\n\nSalt becomes less effective at temperatures below 0F (-32 C).\n\nEnjoy!
10363
The freezing point drops, by the Clapeyron equation. See the attached reference for details. \n\nThe answer above is dealing with ideal gases, not liquid water.
319184
if the cold thing is cold and crystaline, like pyrex or ice, the object cracks because of rapid localised expansion.\n\nIf it is really really cold, the water will crystalise.\n\nIf cold water hits something hot it forms little drops with a protectice steam jacket and they bounce around for ages, a cool experiment for home on a hot frying pan. (only uses drops of water though)
57410
Water/Ice changes state from solid to liquid when it's temperature rises or it's pressure rises.  So heating ice (obviously) melts it, and so does applying pressure (that's how an ice skate works; the pressure from the blade melts a thin layer of ice; the blade then "skates" on a thin layer of liquid water trapped in the ice grove.  This water soon re-freezes after the skater passes).  Of the two, applying heat is generally more effective then applying pressure.\n\nAnother method is to change the water/ice to something else that melts at a lower temperature.  Salt water has lower temperature freezing poing than pure water, so adding salt to ice can cause it to melt.  Ice cream freezers do this, and that's why salts (and similar chemicals) are put on frozen road surfaces.\n\nIn interesting way to heat a large area of ice outdoors is to put a dark coating over it.  Normally, ice reflects sunlight, so the sun does an inefficient job of heating and melting ice.  If you put black dust, dirt, paint, plastic, sand, or something else over it, then the black substance will absorb the sun's enegery and prevent it from being reflected away.  This trapped heat will then melt the ice much faster than if the sun were shinning directly on the ice.
194492
Salt raises the boiling point of the water. So if you add salt to the water, water boils at a higher temperature than 100C and cooks the pasta faster. It is the same procedure for the roads. Salt lowers freezing point of the water, so ice freezes at a temperature lower than 0C. If it is -5C outside the water doesn't freeze so the roads don't become slippery because of ice. Also this principle is used in the cars, i.e. antifreeze liquid.
164500
One word answer: agitation\n\ncoke and other drinks are "areated" with carbon dioxide under pressure. carbon dioxide does not like stay dissolved in water and bubbles out, causing the fizz effect in sodas.\n\nnow for the carbon dioxide to bubble out, it needs energy. this energy can be supplied by :\n\n* heat : this is the reason why warm coke is less fizzier than cold coke. the carbon dioxide has already bubbled out\n\n* agitation : shaking a bottle of cola, supplies the carbon dioxide enough energy to fizz out. so does pouring coca cola over ice. if you put ice in coke though, you are doing it gently. you would see a lot of fizzing of you threw you ice in with a lot of force \n\nwhen you vend onto ice at mcdonalds, the cola touches ice straight away and has energy taken away from it and hence fizzes less.\n\nhope that clears things up for you :)
971810
If the water is already frozen and you remove more heat, all you will get is colder ice.  Otherwise, we need to know at what point is it at in the latent heat of fusion.
613595
It breaks the hydrogen bonds between water molecules to aid in the melting process. Since this energy is used to break bonds, it can't heat the ice.
524116
Thanks to the wonderful nature of the water molecule, ice is the only product in nature that actually expands as it cools. Once water gets to be less than 4 degrees C, its crystalline nature takes over and the molecules start to line up and push each other apart. This is why ice floats on water. The colder the ice, the less dense it becomes, the higher it floats. EXPERIMENT: Take a thin glass and fill it halfway with water. Mark the level of the water with a grease pencil. Put the glass in a cold refrigerator. The water level will go down. Now put the same glass in the freezer overnight. The water level will go up. The colder the freezer, the higher it will go.
89574
The chemical reaction from adding\nsalt lowers the temperature in which water freezes.\n\nThat is why they throw in onto the roads in areas of winter freezing.
684151
The freezing point of pure water is 0°C, but that melting point can be lowered by the adding any solvent such as a salt. Depending on the amount of salt the freezing temperature of a saline solution can range from below 0°C to -21.1°C. The frozen solution is a mixture of separate NaCl·2H2O crystals and ice crystals, not a homogeneous mixture of salt and water. This heterogeneous mixture is called a eutectic mixture. \nThe use of ordinary salt on sidewalks is effective because it requires a colder temperature to freeze water and it is a cheaper alternative to other solvents or methods of ice removal.
671597
From personal observation I would say not always.  When ice is frozen for a long time it seems to lose its freshness.  It picks up odors and when defrosted doesn't smell or taste like fresh water. These things would indicate physical changes probably due to evaporation and perhaps osmosis.  Both of these occurrences would produce a change in quantity.
697296
Baking soda added to water raises the temperature slightly.\n\nBaking 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\n\nBaking soda is NaHCO3 and water is H2O. Added together you get NaOH and H2CO3 which are sodium hydroxide and carbonic acid. \n\nCarbonic 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!
279658
Ice floats on water because it is less dense than water, meaning it has fewer molecules per volume. This is because of the Hydrogen bonds. In fact, while other substances contract when solidified, water expands. That's why it's less dense, and not because it has air inside. Furthermore, when the temperature decreases and reaches 4 degrees Celsius, every water molecule is Hydrogen-bonded to 4 other molecules near it. Then, they form into a crystal lattice structure, and it holds them further apart.
41441
A note on Composure's comments: Ice is an exception to the rule and is by no means typical.  Usually, melting fluid becomes less dense (ie occupies more space) than the solid.  Ice is different because the bent structure of the highly polar water molecule doesn't allow for even crystal formation.\n\nUsually the transition will occur at a specific temperature.  As you add heat to the system, the temperature remains constant while the solid:liquid ratio gradually decreases.  Once the solid melts completely, additional heat added will raise the temperature.
1010626
Could be that different chemical compounds freeze at different temperatures.  Water freezes at a lower temperature than 36 degrees but not everything does.  That is also like why you put salt on ice to thaw it, it lowers the freezing point, so it has to be a lot colder before you get ice.