16 minutes ago, Duvel said:
Sorry, I do not know how to explain it any better. Please forget about his premise of all ice being at 0 oC (that is seemingly true for the bar environment, but not a law of nature).
Of course the amount of ice matters, and no - unless you are in a mass transfer limited environment - there is no such thing as “sufficient ice”, because every gram of ice you add brings in additional cooling capacity*. Period.
The more you put, the more cooling capacity you have. If you put really a lot and you start out cold, the ice won’t warm up sufficiently to even melt. And if you stay below the melting point of ice (think about it), how can be the phase transition enthalpy be the major (or sole) contributor to cool your drink. How can something that doesn’t melt cool via a phase transition ?
—-*actually heat capacity, but that might confuse people.
Now I understand what you're saying. But it goes against the experimental evidence.
I did address the possibility of ice being colder than 0° ... the basic physics and the experiments demonstrate that this makes a negligible difference in the glass.
[Edited to add ... I just saw your post describing the experiment.]
Of course, if you contrive a situation with huge amounts of ice, and it's much colder than the equilibrium temperature, then that 1/2 calorie per degree per gram would be able to make a significant difference. But is this not relevant to anyone making cocktails!
