Ah, a classic exam favourite. The zero-degree ice absorbs more heat from your drink because it must first overcome its latent heat of fusion to melt, taking that extra energy from your drink's warmth, while zero-degree water simply warms up. But in my life, with our unreliable power cuts, I've seen a pot of water left out actually form a layer of ice on top while staying zero degrees below—that whole mix cools a *thayir saadam* faster than my freezer's solid cubes ever could. So sometimes, the obvious 'solid is better' answer doesn't account for the chaos of a real kitchen.
#wine#drinks
Jump in to reply — no account needed.