Why does ice crack when a drink is poured on it?
$begingroup$
I think most people have experienced this, but while pouring a beverage over ice I noticed the ice cracked.
Before
After
My initial thought was that because the beverage has an antifreeze property to it, that some sort of thermal shock might occur due to the rapid local cooling from dissolving the ice, but I know that this also occurs when other beverages such as various flavored carbonated sugar water products are poured on ice which do not depress freezing as much. So then What would cause the ice to crack?
everyday-chemistry phase
$endgroup$
add a comment |
$begingroup$
I think most people have experienced this, but while pouring a beverage over ice I noticed the ice cracked.
Before
After
My initial thought was that because the beverage has an antifreeze property to it, that some sort of thermal shock might occur due to the rapid local cooling from dissolving the ice, but I know that this also occurs when other beverages such as various flavored carbonated sugar water products are poured on ice which do not depress freezing as much. So then What would cause the ice to crack?
everyday-chemistry phase
$endgroup$
3
$begingroup$
Not related to the question, just fun fact: declassified KGB memos from 1970s on how to recognize a spy listed that the one is most likely going to add ice to its beverage and prolong the drinking process, whereas soviets wouldn't bother with ice and drink the glass in one gulp :D
$endgroup$
– andselisk
9 hours ago
add a comment |
$begingroup$
I think most people have experienced this, but while pouring a beverage over ice I noticed the ice cracked.
Before
After
My initial thought was that because the beverage has an antifreeze property to it, that some sort of thermal shock might occur due to the rapid local cooling from dissolving the ice, but I know that this also occurs when other beverages such as various flavored carbonated sugar water products are poured on ice which do not depress freezing as much. So then What would cause the ice to crack?
everyday-chemistry phase
$endgroup$
I think most people have experienced this, but while pouring a beverage over ice I noticed the ice cracked.
Before
After
My initial thought was that because the beverage has an antifreeze property to it, that some sort of thermal shock might occur due to the rapid local cooling from dissolving the ice, but I know that this also occurs when other beverages such as various flavored carbonated sugar water products are poured on ice which do not depress freezing as much. So then What would cause the ice to crack?
everyday-chemistry phase
everyday-chemistry phase
edited 1 hour ago
A.K.
asked 9 hours ago
A.K.A.K.
8,88342263
8,88342263
3
$begingroup$
Not related to the question, just fun fact: declassified KGB memos from 1970s on how to recognize a spy listed that the one is most likely going to add ice to its beverage and prolong the drinking process, whereas soviets wouldn't bother with ice and drink the glass in one gulp :D
$endgroup$
– andselisk
9 hours ago
add a comment |
3
$begingroup$
Not related to the question, just fun fact: declassified KGB memos from 1970s on how to recognize a spy listed that the one is most likely going to add ice to its beverage and prolong the drinking process, whereas soviets wouldn't bother with ice and drink the glass in one gulp :D
$endgroup$
– andselisk
9 hours ago
3
3
$begingroup$
Not related to the question, just fun fact: declassified KGB memos from 1970s on how to recognize a spy listed that the one is most likely going to add ice to its beverage and prolong the drinking process, whereas soviets wouldn't bother with ice and drink the glass in one gulp :D
$endgroup$
– andselisk
9 hours ago
$begingroup$
Not related to the question, just fun fact: declassified KGB memos from 1970s on how to recognize a spy listed that the one is most likely going to add ice to its beverage and prolong the drinking process, whereas soviets wouldn't bother with ice and drink the glass in one gulp :D
$endgroup$
– andselisk
9 hours ago
add a comment |
2 Answers
2
active
oldest
votes
$begingroup$
I believe the ice cracked due to residual strains from freezing. Since ice freezes from the outside inward and it expands as it freezes, that as the inner water freezes, it imparts a tensile force on the surrounding ice (like the opposite effect of tempering glass). As the warm liquid removes ice, the cross sectional area under tension decreases while the tensile force remains the same, causing an increase in stress. Once the stress reaches a certain point, the ice fails to counter the tension mechanically, causing the cracks.
$endgroup$
add a comment |
$begingroup$
Water freezing into ice EXPANDS. ($ce{H2O}$ is most dense at $pu{4^circ C = 39^circ F}$) - https://sciencestruck.com/density-of-water. In other words, water expands BOTH as it cools below $pu{4^circ C}$, AND as it warms above $pu{4^circ C}$.
When ice comes out of the freezer, it is typically well below $pu{0^circ C}$. It may be at $pu{-10^circ C}$ for example. When you pour a (warmer) liquid over the ice, the SOLID ice CONTRACTS as it warms up from $pu{-10^circ C}$ towards $pu{0^circ C}$.
Note that this is the SOLID ICE which is contracting as it warms - this is all BEFORE it gets UP to $pu{0^circ C}$ (at which point it will melt into a liquid). Since ice is a brittle solid crystal lattice, it cracks as it contracts.
(You can see the expansion of $ce{H2O}$ as it freezes - notice in an ice tray, or a hose, it expands as it freezes. If you freeze water in a glass, it will break the glass.)
For more info + details see https://en.wikipedia.org/wiki/Ice#Physical_properties and https://www.engineeringtoolbox.com/ice-thermal-properties-d_576.html
New contributor
$endgroup$
$begingroup$
Welcome to Chemistry.SE! Please note that formulas can be better expressed with $ce{ }$ for chemical formulas/equations, $ $ for math term/equations, and $pu{ }$ for units. More information is available in this meta post Also, take a minute to look over the help center and tour page to better understand our guidelines and question policies if you haven't already.
$endgroup$
– A.K.
1 hour ago
$begingroup$
I'm not sure how this is an answer. If the Ice goes above $pu{0^circ C}$ then it would be a liquid. COuld you revise this answer to be more descriptive?
$endgroup$
– A.K.
1 hour ago
add a comment |
Your Answer
StackExchange.ifUsing("editor", function () {
return StackExchange.using("mathjaxEditing", function () {
StackExchange.MarkdownEditor.creationCallbacks.add(function (editor, postfix) {
StackExchange.mathjaxEditing.prepareWmdForMathJax(editor, postfix, [["$", "$"], ["\\(","\\)"]]);
});
});
}, "mathjax-editing");
StackExchange.ready(function() {
var channelOptions = {
tags: "".split(" "),
id: "431"
};
initTagRenderer("".split(" "), "".split(" "), channelOptions);
StackExchange.using("externalEditor", function() {
// Have to fire editor after snippets, if snippets enabled
if (StackExchange.settings.snippets.snippetsEnabled) {
StackExchange.using("snippets", function() {
createEditor();
});
}
else {
createEditor();
}
});
function createEditor() {
StackExchange.prepareEditor({
heartbeatType: 'answer',
autoActivateHeartbeat: false,
convertImagesToLinks: false,
noModals: true,
showLowRepImageUploadWarning: true,
reputationToPostImages: null,
bindNavPrevention: true,
postfix: "",
imageUploader: {
brandingHtml: "Powered by u003ca class="icon-imgur-white" href="https://imgur.com/"u003eu003c/au003e",
contentPolicyHtml: "User contributions licensed under u003ca href="https://creativecommons.org/licenses/by-sa/3.0/"u003ecc by-sa 3.0 with attribution requiredu003c/au003e u003ca href="https://stackoverflow.com/legal/content-policy"u003e(content policy)u003c/au003e",
allowUrls: true
},
onDemand: true,
discardSelector: ".discard-answer"
,immediatelyShowMarkdownHelp:true
});
}
});
Sign up or log in
StackExchange.ready(function () {
StackExchange.helpers.onClickDraftSave('#login-link');
});
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
StackExchange.ready(
function () {
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fchemistry.stackexchange.com%2fquestions%2f109328%2fwhy-does-ice-crack-when-a-drink-is-poured-on-it%23new-answer', 'question_page');
}
);
Post as a guest
Required, but never shown
2 Answers
2
active
oldest
votes
2 Answers
2
active
oldest
votes
active
oldest
votes
active
oldest
votes
$begingroup$
I believe the ice cracked due to residual strains from freezing. Since ice freezes from the outside inward and it expands as it freezes, that as the inner water freezes, it imparts a tensile force on the surrounding ice (like the opposite effect of tempering glass). As the warm liquid removes ice, the cross sectional area under tension decreases while the tensile force remains the same, causing an increase in stress. Once the stress reaches a certain point, the ice fails to counter the tension mechanically, causing the cracks.
$endgroup$
add a comment |
$begingroup$
I believe the ice cracked due to residual strains from freezing. Since ice freezes from the outside inward and it expands as it freezes, that as the inner water freezes, it imparts a tensile force on the surrounding ice (like the opposite effect of tempering glass). As the warm liquid removes ice, the cross sectional area under tension decreases while the tensile force remains the same, causing an increase in stress. Once the stress reaches a certain point, the ice fails to counter the tension mechanically, causing the cracks.
$endgroup$
add a comment |
$begingroup$
I believe the ice cracked due to residual strains from freezing. Since ice freezes from the outside inward and it expands as it freezes, that as the inner water freezes, it imparts a tensile force on the surrounding ice (like the opposite effect of tempering glass). As the warm liquid removes ice, the cross sectional area under tension decreases while the tensile force remains the same, causing an increase in stress. Once the stress reaches a certain point, the ice fails to counter the tension mechanically, causing the cracks.
$endgroup$
I believe the ice cracked due to residual strains from freezing. Since ice freezes from the outside inward and it expands as it freezes, that as the inner water freezes, it imparts a tensile force on the surrounding ice (like the opposite effect of tempering glass). As the warm liquid removes ice, the cross sectional area under tension decreases while the tensile force remains the same, causing an increase in stress. Once the stress reaches a certain point, the ice fails to counter the tension mechanically, causing the cracks.
answered 9 hours ago
A.K.A.K.
8,88342263
8,88342263
add a comment |
add a comment |
$begingroup$
Water freezing into ice EXPANDS. ($ce{H2O}$ is most dense at $pu{4^circ C = 39^circ F}$) - https://sciencestruck.com/density-of-water. In other words, water expands BOTH as it cools below $pu{4^circ C}$, AND as it warms above $pu{4^circ C}$.
When ice comes out of the freezer, it is typically well below $pu{0^circ C}$. It may be at $pu{-10^circ C}$ for example. When you pour a (warmer) liquid over the ice, the SOLID ice CONTRACTS as it warms up from $pu{-10^circ C}$ towards $pu{0^circ C}$.
Note that this is the SOLID ICE which is contracting as it warms - this is all BEFORE it gets UP to $pu{0^circ C}$ (at which point it will melt into a liquid). Since ice is a brittle solid crystal lattice, it cracks as it contracts.
(You can see the expansion of $ce{H2O}$ as it freezes - notice in an ice tray, or a hose, it expands as it freezes. If you freeze water in a glass, it will break the glass.)
For more info + details see https://en.wikipedia.org/wiki/Ice#Physical_properties and https://www.engineeringtoolbox.com/ice-thermal-properties-d_576.html
New contributor
$endgroup$
$begingroup$
Welcome to Chemistry.SE! Please note that formulas can be better expressed with $ce{ }$ for chemical formulas/equations, $ $ for math term/equations, and $pu{ }$ for units. More information is available in this meta post Also, take a minute to look over the help center and tour page to better understand our guidelines and question policies if you haven't already.
$endgroup$
– A.K.
1 hour ago
$begingroup$
I'm not sure how this is an answer. If the Ice goes above $pu{0^circ C}$ then it would be a liquid. COuld you revise this answer to be more descriptive?
$endgroup$
– A.K.
1 hour ago
add a comment |
$begingroup$
Water freezing into ice EXPANDS. ($ce{H2O}$ is most dense at $pu{4^circ C = 39^circ F}$) - https://sciencestruck.com/density-of-water. In other words, water expands BOTH as it cools below $pu{4^circ C}$, AND as it warms above $pu{4^circ C}$.
When ice comes out of the freezer, it is typically well below $pu{0^circ C}$. It may be at $pu{-10^circ C}$ for example. When you pour a (warmer) liquid over the ice, the SOLID ice CONTRACTS as it warms up from $pu{-10^circ C}$ towards $pu{0^circ C}$.
Note that this is the SOLID ICE which is contracting as it warms - this is all BEFORE it gets UP to $pu{0^circ C}$ (at which point it will melt into a liquid). Since ice is a brittle solid crystal lattice, it cracks as it contracts.
(You can see the expansion of $ce{H2O}$ as it freezes - notice in an ice tray, or a hose, it expands as it freezes. If you freeze water in a glass, it will break the glass.)
For more info + details see https://en.wikipedia.org/wiki/Ice#Physical_properties and https://www.engineeringtoolbox.com/ice-thermal-properties-d_576.html
New contributor
$endgroup$
$begingroup$
Welcome to Chemistry.SE! Please note that formulas can be better expressed with $ce{ }$ for chemical formulas/equations, $ $ for math term/equations, and $pu{ }$ for units. More information is available in this meta post Also, take a minute to look over the help center and tour page to better understand our guidelines and question policies if you haven't already.
$endgroup$
– A.K.
1 hour ago
$begingroup$
I'm not sure how this is an answer. If the Ice goes above $pu{0^circ C}$ then it would be a liquid. COuld you revise this answer to be more descriptive?
$endgroup$
– A.K.
1 hour ago
add a comment |
$begingroup$
Water freezing into ice EXPANDS. ($ce{H2O}$ is most dense at $pu{4^circ C = 39^circ F}$) - https://sciencestruck.com/density-of-water. In other words, water expands BOTH as it cools below $pu{4^circ C}$, AND as it warms above $pu{4^circ C}$.
When ice comes out of the freezer, it is typically well below $pu{0^circ C}$. It may be at $pu{-10^circ C}$ for example. When you pour a (warmer) liquid over the ice, the SOLID ice CONTRACTS as it warms up from $pu{-10^circ C}$ towards $pu{0^circ C}$.
Note that this is the SOLID ICE which is contracting as it warms - this is all BEFORE it gets UP to $pu{0^circ C}$ (at which point it will melt into a liquid). Since ice is a brittle solid crystal lattice, it cracks as it contracts.
(You can see the expansion of $ce{H2O}$ as it freezes - notice in an ice tray, or a hose, it expands as it freezes. If you freeze water in a glass, it will break the glass.)
For more info + details see https://en.wikipedia.org/wiki/Ice#Physical_properties and https://www.engineeringtoolbox.com/ice-thermal-properties-d_576.html
New contributor
$endgroup$
Water freezing into ice EXPANDS. ($ce{H2O}$ is most dense at $pu{4^circ C = 39^circ F}$) - https://sciencestruck.com/density-of-water. In other words, water expands BOTH as it cools below $pu{4^circ C}$, AND as it warms above $pu{4^circ C}$.
When ice comes out of the freezer, it is typically well below $pu{0^circ C}$. It may be at $pu{-10^circ C}$ for example. When you pour a (warmer) liquid over the ice, the SOLID ice CONTRACTS as it warms up from $pu{-10^circ C}$ towards $pu{0^circ C}$.
Note that this is the SOLID ICE which is contracting as it warms - this is all BEFORE it gets UP to $pu{0^circ C}$ (at which point it will melt into a liquid). Since ice is a brittle solid crystal lattice, it cracks as it contracts.
(You can see the expansion of $ce{H2O}$ as it freezes - notice in an ice tray, or a hose, it expands as it freezes. If you freeze water in a glass, it will break the glass.)
For more info + details see https://en.wikipedia.org/wiki/Ice#Physical_properties and https://www.engineeringtoolbox.com/ice-thermal-properties-d_576.html
New contributor
edited 13 mins ago
New contributor
answered 3 hours ago
chrisschriss
112
112
New contributor
New contributor
$begingroup$
Welcome to Chemistry.SE! Please note that formulas can be better expressed with $ce{ }$ for chemical formulas/equations, $ $ for math term/equations, and $pu{ }$ for units. More information is available in this meta post Also, take a minute to look over the help center and tour page to better understand our guidelines and question policies if you haven't already.
$endgroup$
– A.K.
1 hour ago
$begingroup$
I'm not sure how this is an answer. If the Ice goes above $pu{0^circ C}$ then it would be a liquid. COuld you revise this answer to be more descriptive?
$endgroup$
– A.K.
1 hour ago
add a comment |
$begingroup$
Welcome to Chemistry.SE! Please note that formulas can be better expressed with $ce{ }$ for chemical formulas/equations, $ $ for math term/equations, and $pu{ }$ for units. More information is available in this meta post Also, take a minute to look over the help center and tour page to better understand our guidelines and question policies if you haven't already.
$endgroup$
– A.K.
1 hour ago
$begingroup$
I'm not sure how this is an answer. If the Ice goes above $pu{0^circ C}$ then it would be a liquid. COuld you revise this answer to be more descriptive?
$endgroup$
– A.K.
1 hour ago
$begingroup$
Welcome to Chemistry.SE! Please note that formulas can be better expressed with $ce{ }$ for chemical formulas/equations, $ $ for math term/equations, and $pu{ }$ for units. More information is available in this meta post Also, take a minute to look over the help center and tour page to better understand our guidelines and question policies if you haven't already.
$endgroup$
– A.K.
1 hour ago
$begingroup$
Welcome to Chemistry.SE! Please note that formulas can be better expressed with $ce{ }$ for chemical formulas/equations, $ $ for math term/equations, and $pu{ }$ for units. More information is available in this meta post Also, take a minute to look over the help center and tour page to better understand our guidelines and question policies if you haven't already.
$endgroup$
– A.K.
1 hour ago
$begingroup$
I'm not sure how this is an answer. If the Ice goes above $pu{0^circ C}$ then it would be a liquid. COuld you revise this answer to be more descriptive?
$endgroup$
– A.K.
1 hour ago
$begingroup$
I'm not sure how this is an answer. If the Ice goes above $pu{0^circ C}$ then it would be a liquid. COuld you revise this answer to be more descriptive?
$endgroup$
– A.K.
1 hour ago
add a comment |
Thanks for contributing an answer to Chemistry Stack Exchange!
- Please be sure to answer the question. Provide details and share your research!
But avoid …
- Asking for help, clarification, or responding to other answers.
- Making statements based on opinion; back them up with references or personal experience.
Use MathJax to format equations. MathJax reference.
To learn more, see our tips on writing great answers.
Sign up or log in
StackExchange.ready(function () {
StackExchange.helpers.onClickDraftSave('#login-link');
});
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
StackExchange.ready(
function () {
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fchemistry.stackexchange.com%2fquestions%2f109328%2fwhy-does-ice-crack-when-a-drink-is-poured-on-it%23new-answer', 'question_page');
}
);
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function () {
StackExchange.helpers.onClickDraftSave('#login-link');
});
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function () {
StackExchange.helpers.onClickDraftSave('#login-link');
});
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function () {
StackExchange.helpers.onClickDraftSave('#login-link');
});
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
3
$begingroup$
Not related to the question, just fun fact: declassified KGB memos from 1970s on how to recognize a spy listed that the one is most likely going to add ice to its beverage and prolong the drinking process, whereas soviets wouldn't bother with ice and drink the glass in one gulp :D
$endgroup$
– andselisk
9 hours ago