Sometimes frost on the *inside* surface of the car’s windows is a fact of life here at the primary testing facility. The defroster grid in the back window, while typically used to melt frost, the conditions were such that they became nucleation sites for the frost on the inside surface instead!
Consensus online is that this problem is related to excess moisture in the cabin, which considering our area has had somewhere between 157.5 – 226 ” this season (70″ difference? yup, that bugs me), tracked in snow and wet carpets is a likely culprit.
When consuming iced beverages, it casually seemed that ice would disappear at different rates depending on the beverage. What happens when we actually test this?
Having contributed the a successful Kickstarter campaign that claimed to “harness the power of phase change to keep your beverages cold” last year, we were excited to put the product to the test. In this post we compare both versions of this new product to two other cooling mechanisms we have on hand.
Recently we acquired a set of spherical ice molds at the primary testing facility. While the idea of spherical ice is exciting all by itself, the packaging for the molds makes several bold claims about the properties of spheres. Having all of the equipment on hand to test those claims, we decided to do science to them.
You’ve purchased some beer, and would like to drink them in the near future. What is the best way to get them to a drinkable temperature if they didn’t originate from the chilled section of the grocery store?
When making a martini, shaking with ice is a common technique to mix the ingredients. This has two easily measurable effects. The first is that the martini is cooled by the melting of ice. The second is that this melting dilutes the martini. The melting of ice seems to occur even if the gin and the ice are the same temperature initially.
When making mixed drinks and reusing ice, the shaker seems to become much colder than when using ice fresh out of the freezer.
Does the initial temperature of ice cubes matter when shaking a mixed drink?