Room Service used Fancy Footwork to bring you that Chromium. It was so fast it Must’ve Been a dream. Edit: Their name is actually Chromeo, not Chromium. Oops.
@@Amira_Phoenix idk, if for personal use. I'd just mix some soap and water in a plastic cup. Put my hand over the top and shake. Rinse and do a visual inspection. But yeah, I really don't see an advantage. And if the cup is near empty, and if the ss cubes get stuck together. You could possibility chip a tooth if one came loose while trying to get the remaining liquid.
Notably, the dilution itself *also* cools the drink. When the ice melts, it takes energy from the surrounding drink and cools it. But it also becomes meltwater, which is now near freezing, and thus colder (presumably) than the drink. As that mixes with the drink, it not only dilutes the drink, but also lowers the average temperature of the the whole drink + meltwater mixture. In a shaken cocktail, a lot of the volume of the drink is just-melted ice, which keeps it very cold. That works, because you can start with something fairly concentrated that will hold up to a lot of dilution.
@@Currywurst-zo8oo Well, it sort of depends on what you mean by "remove". The diluting doesn't cause it to remove any more energy from the molecules that were defined as the "the drink" at the beginning of the whole thing to somewhere outside the glass. But the mixing means that, by the end, some of the molecules that started as being "the ice" are now included in what we call "the drink". The average thermal energy of *that* thing is lower than the average thermal energy of the original "the drink", in the same way that just pouring cold water into a drink will both dilute it and cool it-again, without "removing" energy to anywhere in particular.
I would also like to point out that ice floats so when there is a significant temperature difference between the ice and the water the colder water falls as the warmer water rises due to density difference as such there is small convection currents so without any agitation a drink with ice will cool down faster than a metal alternative.
Water stores more energy, but doesn't steel transfer the energy it stored much faster? Maybe the steel ones could be useful if you're drinking fast because using ice most of it won't have time to steal heat
For those wondering about why there was so little water inside the cubes, remember that water grows when it turns into ice. With that in mind and considering the thickness of the material that was probably the most water they could safely put in there
and the water filled the entire surface of the box, while the cubes have some space in it. moreover, the thickness of the walls of the metal cube must be taken into account. it seems that there is a lot less water, but it just spilled over the box, lowering its height significantly in relation to the cube height
Excellent. We found an alternative to colder ice... Which means colder fan cooler. Question is, how do we buy liquid nitrogen that fuses into steel ice to make it ice? 🤔
have you seen water expand to double its size? cmon. im even gonna look into this crap. ok, the stupid google says the expansion is 9%. if thats true you could fill the damn cubes to 90% and still have space left for air to cram into. shouldnt be a challenge for a strong steel cube, but for superior heat transfer a gold plated copper cube with about 88% water shouldnt burst. the stainless steel cubes in the video are junk
Yes, or get those plastic ice cubes with water inside. They're only slightly less effective than proper ice cubes. You could probably use dry ice, but you'd need something to prevent the dry ice from contacting the face, not recommended.
Or, grab two glasses, fill one with ice and liquid, and quickly roll between two glasses and filter ice out. Rapidly cools without diluting, also prevents loss of carbonation too 👌
Something I think you overlooked here: iron, being denser, takes up a lot less volume for the same amount of mass. Therefore, you can add quite a bit more mass in the form of metal in the same volume. In the case of a drink, I think volume is more important than Mass; you're probably not worried about making your drink heavier, whereas you're limited by the amount of volume you can add to cool it. I think it would have been more useful to compare metal cubes to the same volume of ice cubes
Iron is 8 times denser than water, but it's heat capacity is orders of magnitude lower. So the volume would still be much greater than an ice cube of the same heat capacity
@@sierramikekilo6925 not "orders of magnitude," it's 8 times denser and 10% the heat capacity. That approximately cancels out. The advantage of water is that you get the phase change.
@@fluffysheap you are right. I made a mistake by looking very fast at the numbers. I mistakenly compared the capacity of 1kg of water with 1g of steel.
I've seen plastic not actually cubes filled with water. They were almost completely full with thin walls, so I guess better than those steel cubes. As far as I remember they worked well.
@@dakcn buy some more durable ones then. Like those that aren't completely filles with water (filled to max %90) and/or some water proof material for the casing that isn't stiff af.
Let’s also remember ice floats in most drinks and so this greatly helps cooling. We could see this when the liquid nitrogen ball just froze the bottom and then left the water at the top fairly warm
One very imp aspect got left out. The convection heating and cooling. Ice is lower density so floats. A glass of water is warmest at the surface, where the ice is already floating. And as soon as water cools it falls down to bottom of the glass. And new warm water is replaced . This all causes the entire glass to get cold even though ice was always floating all along. This can never be achieved by steel cubes.
As a bartender, dilution is very much desired effect, most cocktails rely on it to be balanced. If for any reason you decide to not use ice to cool your drink down, you usually need to add water to account for dilution otherwise your drink would taste different.
it clearly depends on what you are doing some cocktails are meant to b served with ice but most classic onces are definitly not meant to. the whole technique of shaking or using a glass filled with ice before using a strainer to serve it is meant not to dilute. you can also freeze the glass spinning an icecube in it. Dilution is often a very much undesired effect. especially in whisky etc. where it's mostly a question of taste some poeple add a little of mineral water others really don't want any.
I think dilution isn’t so much the desired effect as much as cocktail mixers are created with the intention to be a bit strong to offset the assumed dilution. Which is def a bit bit picky sorry lol
@@lucasbortoluzzi9369 Classic cocktails, whether intentionally or not, were absolutely designed around the dilution that occurs during shaking/stirring. If you remove that depending on the cocktail it can taste quite different. Also Whiskey isn't a cocktail.
I feel like you could have done a much simpler and more accurate test by just actually using the steel cubes and putting them in a freezer and testing using the same methods as how they'll actually be used.. Dude busted out the liquid nitrogen and definitely did not have to lol.. awesome 😎
Can we just appreciate for a minute how well done that sponsored segment was. Kept my attention the entire time and I kind of want to try it now; and I don’t even edit videos!
The only parts that were TTS were the one sentence near the beginning and the sentence about "how cool I am". They show up as blue in the script. The first was good, the second was very robotic/TTSy. That said the TTS voice did sound very much like him. Just replacing a single word here and there would be really hard to notice.
Really cool video. I learned something new today. I always thought the metal cubes were a great idea, but didn't realize water had such an insane heat capacity. Really cool!
The metal cubes are pretty weak, however if you really don't want water in the drink and you only need it to be a little colder it may be cool hehe.. kinda specific use case for sure. Freezing the drink you want to keep cold in an ice tray is probably the best way. Get water-ice without watering down the drink.
Great experiment. The only change I think you should have made is the ice should have been one large cube instead of separate smaller cubes. One large cube would have made the surface areas between the iron ball and the ice cube more similar. Phase change for ice is far faster and greater when there is a lot more surface area. Also, the iron ball should have been suspended near the top of the water level to create convection the same way water ice floats, which causes fast convection and thermal transfer.
Also: as a surface layer of the ice cube melts away, the layer right below it is then exposed to the surrounding water to better take more heat. There is good thermal conductivity all the way down. The cold parts inside the steel cube don't get the same chance to take an efficient heat transfer.
I think you are disregarding the transfer of heat within steel is far faster and better than both the heat transfer through ice and the heat transfer needed for phase change of ice to liquid water. Steel will more easily and readily transfer heat than water or ice. The reason why steel feels colder at room temperature than both water or wood is that it far more readily transfers heat.
@@lightmaleski6766 I'm not disregarding it. We're dealing with cubes here. Contact surface area is simply more important. His experimental results demonstrate as much. This is evident all over the natural world: from how a person bakes food without ruining the middle to how animals of different shapes and sizes regulate their heat loss.
@@ThePhysicalReaction the contact surface area of the steel is almost irrelevant due to its superior heat transfer compared to ice. The problem a -196 degree single steel cube, or even multiple will have is the ice that will form on the steel surface preventing the efficient transfer of heat. The ice will insulate, as the demo shows. The water didn’t get cold at the top because the ice was preventing heat from reaching the steel ball. You could have steel sand of the same weight at -196 and you’ll get the exact same effect and it has nothing to do with steel’s ability to transfer heat, but the ice’s insulative quality.
I like the ones that contain a phase change alloy inside a stainless steel shell. Still not ideal, but they do a good job of maintaining the temperature over a longer time.
I bought some pieces of clear quartz (for cabochon making) and I used some leftovers as ice cube substitutes. Turns out it didn't work at all, and was super dangerous since it looked just like ice but if you tried to chew it you'd destroy your teeth.
One more benefit of ice that wasn't mentioned is its buoyancy. Ice floats in most liquids, so the cold ice is floating right next to the part of the drink that will be warmest. Also, as the ice melts into cold water, it will fall through the rest of the warmer liquid, creating a mild mixing current to chill the drink faster. That's the reason the iron ball had a covering of ice while the rest of the water wasn't that cold. Meanwhile, the ice water was a more uniform near freezing temperature already. The steel cubes filled with water he showed likely are too heavy to float even when the liquid inside is frozen, so they'll still have this problem. You could, however, use more steel cubes in your drink to compensate for this without having to worry about watering down your drink.
@@westonding8953 I'll admit I did miss the forest for the trees a bit by not mentioning that, but it would be a bit harder to stir a drink with steel cubes in it than to stir a drink with ice floating in it.
@@01100101011100100111 yeah. I should have realized that too. If you put two or more cubes, it would be harder to stir. If you stacked them versus spreading them out would affect the thermodynamics too.
That sponsor is actually really cool. But think of all the things people could do with that. They could change any information around and make it look real😮
I actually wish you would’ve done the experiment with the stainless cubes…. Like why not? You have them. Put them in the freezer and get the equal amount of ice and put them in cups and find out which works best!
I thought that was weird too. He showed them in the thumbnail and then whipped out a big iron ball like wtf? Just use the things that made us click on the video.
@@peterw1534 at the end of the video he shows us that the stainless cubes are hollow and filled with water, so it wouldnt have been an accurate experiment using those.
An equal amount would have been 1 ice cube to 4 metal cubes, he explained that with the density math ratio. So his idea was to get an equal amount of metal to a full cup of ice. I do agree I would prefer to see the cubes used in the experiment.
Descript also has an incredible and Dangerous AI that lets you great Text-to-Speech Bot using your Voice or your friends voice. Don’t worry Guidlines has been created to prevent misuse of the product. The editing out words to cut the video for me is really useful!
That's good to know because I could see someone using another person's voice to make it out like they were saying something incriminating that the person didn't actually say.
The other Advantage is ice floats. So with how thermal dynamics works, cold sinks heat rises, basics. Anything that's on top gets chilled and sinks to the bottom allowing any warm stuff below to rise to the top and be chilled. Thus your drink is chilled faster. There are reusable water ice cubes you can get that have a thin coating of plastic so it doesn't dilute the drink. You just rinse and reuse them, they're washable by hand if needed, use room temperature water and be gentle.
I've never heard of these stainless steel ice cubes. Interesting! Even though the not watering down your drink is nice, I definitely agree with your analysis that they are not all that effective. And I bet they still stick together in your drink!
I think that apart from the heat capacity, the density is important too. The cube made of steel is going to be heavier than the same volume of ice. But still the phase change gives the ice much bigger advantage
Here's a fun tip if you don't want your drink watered down. Freeze some of the drink that you're going to be using beforehand, so that when you put the frozen drink into the liquid drink it does not water down as the ice melts. Granted this really is only feasible with something you drink frequently, but it comes in handy when you can use it. EDIT: lol for those of you who are commenting "you can't freeze alcohol", the video said nothing about alcohol, and neither did my comment. I know you can't freeze alcohol in a normal freezer, my comment was more geared towards soft drinks, or juice, or even coffee. Some of you need to go to AA.
I used to bring 95% industrial alcohol as a party gift, if you substitute it for vodka in something like a screwdriver your drink contains about 1/3 less water, because the vodka comes with 60% useless water.
@@FerdinandFake 95% is far enough beyond equilibrium that in a screw driver it would literally pull water from the orange juice until it was around 70-75%. Of course that still leaves the drink with the same overall alcohol content, but I imagine it'd take the juice halfway to concentrate and make the drink more sour. Not necessarily a bad thing just something to consider.
You neglected to mention the most interesting factoid! "334 joules" means very little to most people, but in more simplistic terms *the energy it takes to turn ice into water is the same as the energy it takes to heat water by 80°C.*
You know, I was chatting with someone in the comments about one of his shorts about momentum and kinetic energy. I would like to see these numbers in terms of the damage they do to the human body. This would be useful for understanding how dangerous something is.
Tip for everyone that doesn't know: you can convert joules to calories at a rate of 4:1, and the definition of calorie is "the amount of energy it takes to heat 1g water by 1°C", that makes this kind of calculation very easy to do Also note: what people usually mean by calorie is "kilocalorie" which is 1000 calories or the amount of energy it takes to heat 1 liter of water by 1°C More useless facts: a human uses around 2000 kcals of energy a day, around 8MJ, that's around 100 watts, a little more than an old lightbulb
@@geli95us 1 calorie is 4.2 joules. But yes, the human body runs at about 100 watts on average. 2000 kcal = 8.4 MJ = 2.33 kWh (97.22 watts for 24 hours)
If you're chilling a larger amount of beverage like a punch bowl, put the ice cubes in a sealed bag and hang that into the liquid. It won't look super pretty but the ice cubes will melt inside the bag and not into the punch. Or put the water in the bag before you put it in the freezer and let the bag be the cooling pack right from the start.
Well... Ice has 1/2 heat capacity compared with water 2108J. 316 steel has 468J. Density of 316steel is *8. If we are considering cube size, not weight then 316 has 468*8 =3744J vs 2100J. For ice we have to add melting energy which is really big number 336000J if our drink is going to be diluted. And it will be 2100+336KJ. Another interesting thing would be to make calculations on those steel cubes with some water / ice in .
Actually if you dissolve salts into that water it will increase the specific heat capacity even more. And preventing common ion effect you could stuff an insane amount of additional mass. The mixture will also not freeze then, causing no additional stress on the steel part (otherwise the expansion of water might cause the steel to explode)
I always find this stuff fascinating... They discussed this in a refrigeration class. Water is actually the best refrigerant, it's just you can't get subzero Temps out of it so it takes longer to freeze things.. but Ammonia, Freon and C02 can go below freezing which is why we use them
Heat pumps (air conditioners) use gas to liquid phase change, which happens for water at too high a temperature to be useful as a refrigerant for most applications. For sure if you wanted to cool the re-entry of a rocket or a nuclear reactor, water phase change would collect WAY more heat than our refrigerants collect though from any system that is above water's phase change temp. That would suck if we always got hail instead of rain. Thank goodness water has such a high index!
I don’t usually put ice cubes in my drinks (especially when the drink was in the fridge or from a soda fountain machine) for a few reasons: 1. The drink is already cool enough 2. Ice cubes tend to make the drink too cold (ice water at restaurants) 3. Ice cubes melt and dilute the drink 4. Ice cubes take up volume in the cup that could be used for more drink
Quite interesting ! Though a more useful comparison would be, how many more(by mass and/or vol) do you need Vs. regular ice at "normal" freezer temperatures.
I use stainless steel ice cubes bc I need to carefully regular the amount of liquid in my diet. I am glad to find out they are at least a little effective when filled with water. They are still the best thing for my unique situation. I hope they make an even better alternative, somehow, in the future! ◕‿◕
I think you're right. The air left inside it can compress, whereas the water can't, and the expansion of the freezing water could crack the metal shell.
1:49 "The thing with the highest heat capacity here is water." There are multiple entries on this table with higher values. Many people know that liquid ammonia has a higher specific heat (4700 J/kg C°), but we don't use it often because it's a modest improvement for a large increase in toxicity. Interestingly, there were a couple others on this table I had never heard of being better heat batteries than water: Hydrogen (14304 J/kg C°), Helium (5193 J/kg C°), and "Phenol-formaldehyde molding compounds" (2500-6000 J/kg C°), whatever those are. I will give you credit for recognizing the other inherent benefits to cooling your drink with non-ice cubes (stainless steel, stone, etc.) I love the fellas over at the Stuff to Blow Your Mind podcast-it's my favorite podcast-but they got into a very similar discussion to this one in their Pykrete episode, and they talked _so much shit_ about people who use whiskey stones to cool their drink instead of ice, as if a material's ability to absorb heat is the only relevant factor, completely missing the point. Not everyone wants their drink watered down, or especially cold. Let people drink how they want! Lol
In 5th grade, my teacher told me about how she had a pool party and bought all these little fake plastic cubes that she left in the freezer. She said she didn’t want to use real ice cubes because they would water down the drink. Apparently at the time she thought the plastic cubes would be an infinite cooling agent. Rest assured that on that blazing hot day, everyone of her guests were complaining the drinks were warm. She learned her lesson.
@Nicholas Dionne if the specific heat is lower, that means it absorb less heat per unit mass. Assuming your information is correct it should be 22.5(1/8) to 22.5(1/4) as effective as liquid water ignoring latent heat, still bigger than 1 in that case. However, although not verified, the data on wikipedia suggests that uranium has a smaller heat capacity than both water, steel and iron, and only bigger than ice, in which case you will also need to account for the latent heat. You are better off with a solid iron cube than a solid uranium cube, maybe only better than whiskey stones made with actual rocks as some stainless steel whiskey stone has a alcohol water mixture in it that freezes.
@Nicholas Dionne Thanks for the correction, that is certainly interesting. I think it might also be a good idea to use something like a honeycomb mesh to distribute the heat, or make a straw with the same construction. the heat absorber can be removed like a cartridge, it might make it so that you can control the heat isolation more.
Two things. Firstly, if you wanna have any noticeable effect at all using steel ice cubes, they've got to be supercooled (as shown in this video). This means that the liquid that you want to cool that gets into contact with your steel ice cube now freezes and forms a nice thick insulating layer around your steel ice cube. Secondly, since ice floats, the ice cubes start by cooling the liquid at the top (which is the liquid that you drink first, unless you got a straw). So not only is the liquid you wanna drink brought down to temperature first, the cooler liquid also flows down which increases convection and therefore increases cooling. Lastly, when ice melts it becomes meltwater (water at 0 degree celsius), which can then very effectively mix in the drink and cool it down, so the effectiveness of the cooling should come up significantly when the ice starts to melt. You can test this at home as well by the way. Take an ice cube straight out of the freezer and hold it in your hand. It's cold but still pretty manageable. Now throw it in a glass of water for a while until it starts melting and get it out. Even though the ice cube is now about 20 degrees warmer than it was, it feels a lot colder.
You need to do a comparison of Water Ice VS Dry Ice (Carbon dioxide). Dry Ice is mostly used in punch bowls during halloween, but if you really hate watering down your drink its hard to beat!
Actually, water melting down and watering the beverage can often be an advantage - the taste gets different all the time, and you can play with it, topping it with beverage again, or you can have alcohol less strong.
I think I'll stick w/ ice cubes.... I can't imagine how much damage you'd receive from stainless steel ice cube sliding into your mouth when finishing a drink. 😂
“Infinite heat capacity” is a very disingenuous term. When talking about “heat capacities,” there are two different types. The one that changes the temperature of a substance is called either the specific heat or sensible heat. “Sensible” simply means that it can be sensed, either with a thermometer or your hand. That’s expressed by the temperature. The heat required for a phase change is called latent heat, either of fusion or of vaporization. When a substance reaches either phase change temperature, it’s still taking on energy, but it’s temperature won’t go any higher. The latent heat is used to break the intermolecular bonds and melt or vaporize the substance. And obviously it’s the same process in reverse where it’ll release it’s latent heat, but the temperature still won’t change. The substance will release its latent heat, either to condense or freeze. That’s why a steam burn is so dangerous. That water will instantly condense and release A LOT of latent heat. The principle of latent heat is also very useful for a lot of things. The most common one is refrigeration. Refrigerants are special gasses that are easy to compress to high pressures, thus raising the boiling point a lot. The refrigerant enters a compressor, gets compressed, then moves into a heat exchanger called the condenser. Due to the high pressure and the fact that it just got very hot (hopefully much hotter than the surrounding area) from being compressed, the gaseous refrigerant begins to blow off its heat and condense into a liquid. It loses a lot of heat in this process. It’s also beneficial to continue cooling the now liquid refrigerant through subcooling. This can be accomplished by a larger heat exchanger or water cooling. It then moves into a low pressure heat exchanger called the evaporator. Due to the low pressure, the boiling point shoots way way down, and the refrigerant wants to boil. It needs energy to do this though. It’ll first take energy from itself because it’s almost certainly still above the boiling point (that’s why it helps to subcool) and it’ll drop to that temperature. There will still be plenty of liquid refrigerant though which wants to evaporate, so it takes it from the air surrounding the evaporator, evaporates, and, most importantly, cools the air around it because it just stole all that energy.
You forgot the most important component- expansion valve a.k.a metering device. This device is what separates low and high pressure side of refrigeration.
@@callMeAMug I did forget to mention the metering device, but it’s not entirely relevant to my explanation of latent heat. Also not every system uses a thermal expansion valve. Cheaper systems like window units use capillary tubes
It makes superficial sense to call it infinite heat capacity, as an small addition of energy to the system raises the temperature by 0 kelvin. In such way: heat capacity becomes Joule / 0K = infinite. I think it is an okay simplification for the viewers for this usecase.
@@RSVikingJohn perhaps but it’s not like the energy is going nowhere. It’s still being absorbed by the substance and is being used to free molecules from their solid/liquid state
This video is nice and all, but although the heat capacity of water is way higher than that one of steel, the density of steel is much higher. Two of those stainless steel cubes have up to 8 times the mass of two ice cubes of the same size. So if it takes about 5 times the mass in steel to get the same result as you would with ice, it wouldn't be that different in terms of cube size.
It's the latent heat that cools down the drink better not the heat transfer itself from the cold object to the drink to be cooled, Latent heat is the amount of heat used to melt for example ice from solid to liquid. That amount of heat is sucked from the drink. this is the same principle used for air conditioners and chillers.
A friend of mine has some "ice cubes" made from some unknown material to use for whiskey and I always had the feeling that they don't work. Now I know why, thanks 🥃
@The Action Lab Nice video. I was just missing one little detail, maybe put your sponsor to the test and add it in. The ~4.2 J you need to raise the temperature of 1g of water by 1°C has its own unit. The calorie. (Edited)
He did wait until both had reached a steady state, which takes the rate of cooling out of the picture. Still, I'll chill my orange juice with vodka from the freezer if I want a full strength dose of both.
The cooling from ice cubes are done by the phase change changing the phase of matter uses a LOT of energy. energy taken away from your drink, thus lowering the temperature
If you don't want your drink to be "watered down", then freeze some of the drink before hand and use those ice cubes to keep the drink cold. Some 5-star restaurants do this for soda and it's a game changer.
@@rickytorres9089 goddamit stop suggesting frozen fruits all over the comment section man. frozen fruits in drinks, getting all soggy and muddying up the drink. thats disgusting.
I am pretty amazed by your comparison. I also bought some steel ice cube a year ago, but really find those difficult to cool things down. Apart from the heat capacity, one very important advantage of cooling things down by ice over steel cube I find is that the melted water from ice is directly mixed into the liquid, plus the natural convention of liquid in the cup, making it the fastest way to cool things down. However, the steel cube is bad for that fact that at the surface of the cube, it still relies on conduction to absorb energy from the liquid, plus the fact that due to the pretty small volume of liquid inside the steel cube, that liquid heat up pretty quickly, so the temperature difference between the liquid inside and outside the cube becomes even less, which further decreases the efficiency for heat transfer due to the less temperature difference. So, I also give up the steel cube in the end.
I'm say short term yes they transfer energy faster than water, but they are far less thermally dense so long term an enclosed block of water with just enough air in it to allow the water to expand during freezing.
One thing I've had at home since childhood is a set of hollow plastic cubes with water in them. I've never compared it to regular ice cubes in real time, but I can confirm that it's as effective as ice.
It's funny because I personally like how Ice waters down the drink, it changes the flavour and makes it a bit milder which something I prefer as someone who doesn't drink regularly.
I was going to share the plastic ice cubes (water filled) my grandmother used to have, but I see they're doing that with steel now! I wonder if the plastic ones could hold more water by volume, and thus make it more effective
Really surprising that water/ice has such a high SHC compared to iron. I suspect that the ice cubes were NOT at 0 degrees C though as domestic freezers are usually around -20C.
while I suspect you are right, it could have been taken care of by leaving the ice out till it starts melting pretty good, then selecting and weighing it
Awesome explanation. Iv been wondering about this matter and it turns out you made me love my ice cubes again. The trick lies in the phase change involved and of course, at the temperature that we are working things here. Bravo 👏 ashv
*I use plastic cubes and they work fantastic. I don't need to make any ice cubes thus saving water and energy. I have about 150 cubes so I always have some frozen cubes ready to go.*
Instead of dropping an iron ball in it, why not just test the stainless cubes used as intended versus ice cubes and see how much they cool whiskey (not water)? Much simpler test and would be more helpful. The science you shared was interesting, but I'm not sure that using an iron ball (no doubt with a different surface area than either ice or stainless steel cubes) truly illuminates the matter.
As an up and coming bartender, thank you for doing this experiment. I tell people soooo often that dilution is chilling and you can't have one without the other
I heard this so I don't know if it's right but the amount of energy that it takes to melt ice would bring water that was slightly above that to 80°. So if it's not frozen it would get to 33 degrees if if it was already 33 degrees it would go to 80° f
Except that ice replacements don't only come in the form of stainless steel, and honestly, whoever made those for drinks most likely made them for profit and not utility, because steel is rather cheap. People have been using "whiskey stones," aka soapstone, for ice replacement for a good long while now, and if we look at the specific heat capacity of soapstone vs iron, it's almost doubled. I would really like to see if soapstone cubes cooled to freezer temperatures would do noticably better than metal ones cooled to the same temperatures, because honestly, i dont care if they're called whiskey stones, I would rather put stone in ANY of my drinks just to make sure it didn't get watered down because, yes, it is a problem.
The heat capacity isn't really the major benefit of water. It is the phase transition. It turning from solid to liquid takes almost as much energy as it would take a freezing cold liquid water all the way up to be boiling hot water. Basically, even if those soap stones take more energy to warm up using ice is vastly superior as it takes a ton more energy as it melts.
@@MonkeySimius I know ice is technically the best, but I still dont want my drink to be watered down if I can help it lol. All I'm really saying is it wouldve been interesting to see the comparison between steel, rock, and ice for a video, instead of just steel. It really is a gimmick move to use just metal coolers, anyone with a basic knowledge of physics or chemisty would understand they'd lose their cooling abilities too quickly to be practical. But! I'm saying thats why stone is also used instead, because people already realized that, and so dont use metal cubes for fine drinks like whiskey. They use either ice or "whiskey stones"
History time: Cooling drinks with rocks comes before cooling drinks with ice. The phrase "Whiskey ON THE ROCKS" comes from before we had modern referigeration and ice and they would use stones cooled in the local stream for people's drinks. Soapstone has one of the highest specific-heats of any rocks and that is why soapstone fireplaces are highly valued and quite expensive.
Well, you didn't define "better." Ice has a greater ability to cool the drink with less mass, but is that the limiting factor in the drinking experience? I think the dilution of whatever you are drinking is a serious consideration. Also, the ice from my ice maker doesn't taste good. You can buy ice, but that's a hassle and it always gets frozen into a big chunk.
Yes, but if you put the water into a flexible plastic case like the ones you can buy, you get nearly all the benefits of regular ice with only a small amount of cooling lost due to the cubes not being able to efficiently mix with the rest of the liquid.
He doesnt need to define better. This wasnt a debate competition. This video was to inform us. The definition of "better" only needs to be decided by the viewer
So this whole video is done so incorrectly. The entire point is to see if the steel ice cubs are better then ice. You not only didn't use the steel ice cubes, you used a single massive iron piece with less surface area. I don't understand why you didn't just make ice and freeze the steel cubes and then compare those. So the question was are steel ice cubes better then regular ice? The answer is ?????. You answered another question. Is Ice better than a liquid nitrogen cooled iron ball. The answer to that.. Nope, not even close.
One thing about ice is that it's actually very insulative. Only the actual surface really warms up, so the center stays the same temperature until the whole thing has melted. Metals tend to have a lot of thermal conductivity, so they normalize temperatures quickly (chills drink faster [maybe] but also stops chilling drink faster)
the density of ice being less than liquid water creates a convection cycle where the warmer water rises to the top, where it gets cooled by the ice sinks down sending the water from down upwards. I think that's part of the reason the ice cooled water more evenly whereas the iron ball cooled mostly the bottom while the top remaining relatively warmer. The other aspect that probably matters a lot is the RATE of temperature change i.e. thermal conductivity which is obviously much higher in iron than ice, therefore the iron rapidly absorbed a lot of thermal energy from the water causing the water to rapidly cool and solidify.
Nothing like a little chromium to flavor your water.
Room Service used Fancy Footwork to bring you that Chromium. It was so fast it Must’ve Been a dream.
Edit: Their name is actually Chromeo, not Chromium. Oops.
Also, one have to wash these cubes before reusing them. Not very practical
and some co2 for sparkling
@@Amira_Phoenix idk, if for personal use. I'd just mix some soap and water in a plastic cup. Put my hand over the top and shake. Rinse and do a visual inspection.
But yeah, I really don't see an advantage. And if the cup is near empty, and if the ss cubes get stuck together. You could possibility chip a tooth if one came loose while trying to get the remaining liquid.
So, you use wood cutlery?
I use these cubes for my whisky and I can confirm, they're noticeably less effective than ice. Still, beats watering down a good drink sometimes!
Although for stronger whisky I like to use a single ice cube which can bring out some of the flavour 😊 all personal preference I guess 🥃
Have you tried making ice cubes out of whisky?
@@nagualdesign just so easy isn’t it
@@ScottiStudios a single drop of water does change the taste. To each their own.
@@nagualdesign my freezer doesn't go to -175 F.
Notably, the dilution itself *also* cools the drink. When the ice melts, it takes energy from the surrounding drink and cools it. But it also becomes meltwater, which is now near freezing, and thus colder (presumably) than the drink. As that mixes with the drink, it not only dilutes the drink, but also lowers the average temperature of the the whole drink + meltwater mixture. In a shaken cocktail, a lot of the volume of the drink is just-melted ice, which keeps it very cold. That works, because you can start with something fairly concentrated that will hold up to a lot of dilution.
That's why I add ice cubes to prepackaged juice!
@@skye387 why so?
@@afstar101 Because prepackaged juices are too thick and sweet so I want to dilute them.
No, it doesnt it doesnt remove any more heat by mixing and diluting. Its just a bit faster because of that.
@@Currywurst-zo8oo Well, it sort of depends on what you mean by "remove". The diluting doesn't cause it to remove any more energy from the molecules that were defined as the "the drink" at the beginning of the whole thing to somewhere outside the glass. But the mixing means that, by the end, some of the molecules that started as being "the ice" are now included in what we call "the drink". The average thermal energy of *that* thing is lower than the average thermal energy of the original "the drink", in the same way that just pouring cold water into a drink will both dilute it and cool it-again, without "removing" energy to anywhere in particular.
I would also like to point out that ice floats so when there is a significant temperature difference between the ice and the water the colder water falls as the warmer water rises due to density difference as such there is small convection currents so without any agitation a drink with ice will cool down faster than a metal alternative.
Also big difference in surface area.
this is also why using a straw is good. its taking liquid from the coldest part of the drink.
Water stores more energy, but doesn't steel transfer the energy it stored much faster? Maybe the steel ones could be useful if you're drinking fast because using ice most of it won't have time to steal heat
@@mcheimler Water is most dense at around 4c. The bottom is usually not the coldest part of your drink
Do you mean to tell me that heat rises!? No way!?
For those wondering about why there was so little water inside the cubes, remember that water grows when it turns into ice. With that in mind and considering the thickness of the material that was probably the most water they could safely put in there
and the water filled the entire surface of the box, while the cubes have some space in it. moreover, the thickness of the walls of the metal cube must be taken into account. it seems that there is a lot less water, but it just spilled over the box, lowering its height significantly in relation to the cube height
It shrinks I thought
Excellent. We found an alternative to colder ice... Which means colder fan cooler. Question is, how do we buy liquid nitrogen that fuses into steel ice to make it ice? 🤔
The spacing has to be vacuum which makes 10x more expansive to produce than just fill it
have you seen water expand to double its size? cmon. im even gonna look into this crap.
ok, the stupid google says the expansion is 9%.
if thats true you could fill the damn cubes to 90% and still have space left for air to cram into. shouldnt be a challenge for a strong steel cube, but for superior heat transfer a gold plated copper cube with about 88% water shouldnt burst.
the stainless steel cubes in the video are junk
To avoid watering down the drink, just have a glass with two sections (similar to a Sheridan bottle) one section for the ice, one for your drink.
Yes, or get those plastic ice cubes with water inside. They're only slightly less effective than proper ice cubes. You could probably use dry ice, but you'd need something to prevent the dry ice from contacting the face, not recommended.
smort
Or, grab two glasses, fill one with ice and liquid, and quickly roll between two glasses and filter ice out. Rapidly cools without diluting, also prevents loss of carbonation too 👌
@@chandlerplusbass It would still dilute with the ice melting, just not as much
Or put your entire bottle/drink in the freezer 15 minutes before you drink it.
Something I think you overlooked here: iron, being denser, takes up a lot less volume for the same amount of mass. Therefore, you can add quite a bit more mass in the form of metal in the same volume. In the case of a drink, I think volume is more important than Mass; you're probably not worried about making your drink heavier, whereas you're limited by the amount of volume you can add to cool it. I think it would have been more useful to compare metal cubes to the same volume of ice cubes
water is surprisingly dense
Iron is 8 times denser than water, but it's heat capacity is orders of magnitude lower. So the volume would still be much greater than an ice cube of the same heat capacity
@@sierramikekilo6925 not "orders of magnitude," it's 8 times denser and 10% the heat capacity. That approximately cancels out.
The advantage of water is that you get the phase change.
@@fluffysheap you are right. I made a mistake by looking very fast at the numbers. I mistakenly compared the capacity of 1kg of water with 1g of steel.
It’s all down to LATANT HEAT, ice will always win
I've seen plastic not actually cubes filled with water. They were almost completely full with thin walls, so I guess better than those steel cubes. As far as I remember they worked well.
They do, I use them with juice or cold brewed tea, although they don`t look as cool as steel ones :c
Easier, tastier and not as "gross" just use frozen fruits lol.
@@Chudy_Wiking you're buying the wrong color then.
I used them until I realized one of them was leaking. Really grossed me out. Who knows how awful the water in that ball was.
@@dakcn buy some more durable ones then. Like those that aren't completely filles with water (filled to max %90) and/or some water proof material for the casing that isn't stiff af.
Let’s also remember ice floats in most drinks and so this greatly helps cooling. We could see this when the liquid nitrogen ball just froze the bottom and then left the water at the top fairly warm
i prefer my ice at the bottom , it suck when you drink from the cup the ice just freeze your lip
SS cubes are basically meant for those pegs on the rocks, which cools it down but gives the taste of neat ones.
One very imp aspect got left out. The convection heating and cooling. Ice is lower density so floats. A glass of water is warmest at the surface, where the ice is already floating. And as soon as water cools it falls down to bottom of the glass. And new warm water is replaced . This all causes the entire glass to get cold even though ice was always floating all along. This can never be achieved by steel cubes.
yup, convection cooling is the real reason water is GOAT for negative heat storage.
Well it can be achieved with steel by mixing, convection isn’t hard to replicate but the lack of specific heat kills it imo.
That's what swizzle sticks are for
@@spinnymathingy3149 he never said ice sank lol
@@nicklittle8399 oooops, I misread
As a bartender, dilution is very much desired effect, most cocktails rely on it to be balanced. If for any reason you decide to not use ice to cool your drink down, you usually need to add water to account for dilution otherwise your drink would taste different.
it clearly depends on what you are doing some cocktails are meant to b served with ice but most classic onces are definitly not meant to. the whole technique of shaking or using a glass filled with ice before using a strainer to serve it is meant not to dilute. you can also freeze the glass spinning an icecube in it. Dilution is often a very much undesired effect. especially in whisky etc. where it's mostly a question of taste some poeple add a little of mineral water others really don't want any.
I think it also kinda depends on what you're drinking.
For cocktails, I agree... but if you just want some nice cool coke in the summer? not really :p
I think dilution isn’t so much the desired effect as much as cocktail mixers are created with the intention to be a bit strong to offset the assumed dilution. Which is def a bit bit picky sorry lol
I think you can achieve the dilution you want by adding appropriate amount of water/soda/sparkling water, etc
@@lucasbortoluzzi9369 Classic cocktails, whether intentionally or not, were absolutely designed around the dilution that occurs during shaking/stirring. If you remove that depending on the cocktail it can taste quite different. Also Whiskey isn't a cocktail.
I feel like you could have done a much simpler and more accurate test by just actually using the steel cubes and putting them in a freezer and testing using the same methods as how they'll actually be used..
Dude busted out the liquid nitrogen and definitely did not have to lol.. awesome 😎
Yeah he complicate things that didn't need to be. Just do basic test. We just wanna kmow if it works.
@@endor8witch that's why I stopped watching him he goes on and on another extra stuff when in the end we want a literal answer.
Can we just appreciate for a minute how well done that sponsored segment was. Kept my attention the entire time and I kind of want to try it now; and I don’t even edit videos!
One of the times that a product was actually neat
Exactly
What a time to be alive!
I said the same in my comment, totally amazing and pretty scary...
The only parts that were TTS were the one sentence near the beginning and the sentence about "how cool I am". They show up as blue in the script. The first was good, the second was very robotic/TTSy. That said the TTS voice did sound very much like him. Just replacing a single word here and there would be really hard to notice.
Really cool video. I learned something new today. I always thought the metal cubes were a great idea, but didn't realize water had such an insane heat capacity. Really cool!
The metal cubes are pretty weak, however if you really don't want water in the drink and you only need it to be a little colder it may be cool hehe.. kinda specific use case for sure. Freezing the drink you want to keep cold in an ice tray is probably the best way. Get water-ice without watering down the drink.
Now, take the ice and bring it down to the liquid nitrogen temp.
Someone should invent metal cubes filled with water for the best of both worlds lol
Yes, very cool 🥶 indeed. 😂😁
@@monhi64 6:20
Great experiment. The only change I think you should have made is the ice should have been one large cube instead of separate smaller cubes. One large cube would have made the surface areas between the iron ball and the ice cube more similar. Phase change for ice is far faster and greater when there is a lot more surface area. Also, the iron ball should have been suspended near the top of the water level to create convection the same way water ice floats, which causes fast convection and thermal transfer.
Also: as a surface layer of the ice cube melts away, the layer right below it is then exposed to the surrounding water to better take more heat. There is good thermal conductivity all the way down.
The cold parts inside the steel cube don't get the same chance to take an efficient heat transfer.
You should keep in mind that layer after layer dilutes your drink all the ways down to trash
@@RedaBaddi ,unless your drink is water.
I think you are disregarding the transfer of heat within steel is far faster and better than both the heat transfer through ice and the heat transfer needed for phase change of ice to liquid water. Steel will more easily and readily transfer heat than water or ice. The reason why steel feels colder at room temperature than both water or wood is that it far more readily transfers heat.
@@lightmaleski6766 I'm not disregarding it. We're dealing with cubes here. Contact surface area is simply more important. His experimental results demonstrate as much.
This is evident all over the natural world: from how a person bakes food without ruining the middle to how animals of different shapes and sizes regulate their heat loss.
@@ThePhysicalReaction the contact surface area of the steel is almost irrelevant due to its superior heat transfer compared to ice. The problem a -196 degree single steel cube, or even multiple will have is the ice that will form on the steel surface preventing the efficient transfer of heat. The ice will insulate, as the demo shows. The water didn’t get cold at the top because the ice was preventing heat from reaching the steel ball. You could have steel sand of the same weight at -196 and you’ll get the exact same effect and it has nothing to do with steel’s ability to transfer heat, but the ice’s insulative quality.
ngl this sponsorship is pretty cool
agreed
Agree
Imagine needing someone's voice to unlock a phone and using that
He says the word sponsor, I skip ahead and then post the timestamp for the rest of the world to be able to skip it faster.
yeah, i usually skip them, but this one was interesting.
Sorry i can't focus on the main video anymore, the sponsor was already mindblowing enough
This is the first sponsor segment I didn't skip
Yeah thats a really neat and intuitive way to edit video
Excellent video.
I always thought that the non-melt cubes I’d been given as presents weren’t as good as ice cubes - now I know why.
I like the ones that contain a phase change alloy inside a stainless steel shell. Still not ideal, but they do a good job of maintaining the temperature over a longer time.
I bought some pieces of clear quartz (for cabochon making) and I used some leftovers as ice cube substitutes. Turns out it didn't work at all, and was super dangerous since it looked just like ice but if you tried to chew it you'd destroy your teeth.
This comment should be on the top
I also imagine the high hardness of quartz could be really catastrophic for your glassware if not used carefully.
LMFAO! ;)
@@Just_Sara I mean, as long as it’s not that sharp and heavy it’s probably fine, free fall of objects of same mass produces same force after all
I like it, they're like Darwin cubes. You want to sell them?
One more benefit of ice that wasn't mentioned is its buoyancy. Ice floats in most liquids, so the cold ice is floating right next to the part of the drink that will be warmest. Also, as the ice melts into cold water, it will fall through the rest of the warmer liquid, creating a mild mixing current to chill the drink faster. That's the reason the iron ball had a covering of ice while the rest of the water wasn't that cold. Meanwhile, the ice water was a more uniform near freezing temperature already.
The steel cubes filled with water he showed likely are too heavy to float even when the liquid inside is frozen, so they'll still have this problem. You could, however, use more steel cubes in your drink to compensate for this without having to worry about watering down your drink.
You can stir the drink a bit too.
@@westonding8953 I'll admit I did miss the forest for the trees a bit by not mentioning that, but it would be a bit harder to stir a drink with steel cubes in it than to stir a drink with ice floating in it.
@@01100101011100100111 yeah. I should have realized that too. If you put two or more cubes, it would be harder to stir. If you stacked them versus spreading them out would affect the thermodynamics too.
Descript sounds like a godsend for people like us who are self conscious about the way our voice sounds. Thank you, looks worth trying.
You sponsor's product is pretty cool. First time I had heard about it - thanks!
That sponsor is actually really cool. But think of all the things people could do with that. They could change any information around and make it look real😮
the future is now
Only makes the Internet less reliable 🤷🏾
Oof
@@deshawn994 only if it falls in the wrong hands, which it should happen.
Makes judge's brain tangled
1:12 is when the sponsor ad ends, and there's nothing to see before it.
Thanks brother
I could tell @1:04 the way it said "AI to tell everyone how awesome you are" as the speech was off, everything else seems pretty good.
The prosody was off, which isn't all too surprising because that information is not in the text.
@@unvergebeneid Prosody, thanks for the new word.
I work on refrigeration. Sometimes refrigeration coils will freeze. Using hot water melts the ice WAY faster than using a torch.
I actually wish you would’ve done the experiment with the stainless cubes…. Like why not? You have them. Put them in the freezer and get the equal amount of ice and put them in cups and find out which works best!
I thought that was weird too. He showed them in the thumbnail and then whipped out a big iron ball like wtf? Just use the things that made us click on the video.
@@peterw1534 at the end of the video he shows us that the stainless cubes are hollow and filled with water, so it wouldnt have been an accurate experiment using those.
An equal amount would have been 1 ice cube to 4 metal cubes, he explained that with the density math ratio. So his idea was to get an equal amount of metal to a full cup of ice. I do agree I would prefer to see the cubes used in the experiment.
Descript also has an incredible and Dangerous AI that lets you great Text-to-Speech Bot using your Voice or your friends voice. Don’t worry Guidlines has been created to prevent misuse of the product. The editing out words to cut the video for me is really useful!
That's good to know because I could see someone using another person's voice to make it out like they were saying something incriminating that the person didn't actually say.
The other Advantage is ice floats. So with how thermal dynamics works, cold sinks heat rises, basics. Anything that's on top gets chilled and sinks to the bottom allowing any warm stuff below to rise to the top and be chilled. Thus your drink is chilled faster.
There are reusable water ice cubes you can get that have a thin coating of plastic so it doesn't dilute the drink. You just rinse and reuse them, they're washable by hand if needed, use room temperature water and be gentle.
I've never heard of these stainless steel ice cubes. Interesting! Even though the not watering down your drink is nice, I definitely agree with your analysis that they are not all that effective. And I bet they still stick together in your drink!
Haven't watched enough movies where they sip whiskey or scotch, huh? They use them all the time for those so that the drink doesn't get too diluted.
It's also important to note that being meant for whiskey, they are also being put in a much smaller amount of liquid.
They don't stick together like ice cubes.
Bruh u live in the fucking stone age?
@@Yeetuz.Deletuz yeah imo whiskey stones are better than steel. 😅
I think that apart from the heat capacity, the density is important too. The cube made of steel is going to be heavier than the same volume of ice. But still the phase change gives the ice much bigger advantage
yes the latent heat capacity is a big factor in cooling - ice at 0C has much bigger cooling power than water at 0C
You got it, the phase change, also known as LATANT heat takes a lot of energy
When talking about water and temperature, the "correct" (in terms of simplicity) metric unit of energy is the calorie (with a lower case 'c')
Here's a fun tip if you don't want your drink watered down. Freeze some of the drink that you're going to be using beforehand, so that when you put the frozen drink into the liquid drink it does not water down as the ice melts. Granted this really is only feasible with something you drink frequently, but it comes in handy when you can use it.
EDIT: lol for those of you who are commenting "you can't freeze alcohol", the video said nothing about alcohol, and neither did my comment. I know you can't freeze alcohol in a normal freezer, my comment was more geared towards soft drinks, or juice, or even coffee. Some of you need to go to AA.
40% Alcohol by Volume, just doesn't get solid in any household freezer, trust me my father died trying.
@@sebastiank1714 :( I'm sorry
I used to bring 95% industrial alcohol as a party gift, if you substitute it for vodka in something like a screwdriver your drink contains about 1/3 less water, because the vodka comes with 60% useless water.
Spoken like a true piss-head! :)
@@FerdinandFake 95% is far enough beyond equilibrium that in a screw driver it would literally pull water from the orange juice until it was around 70-75%. Of course that still leaves the drink with the same overall alcohol content, but I imagine it'd take the juice halfway to concentrate and make the drink more sour. Not necessarily a bad thing just something to consider.
You neglected to mention the most interesting factoid! "334 joules" means very little to most people, but in more simplistic terms *the energy it takes to turn ice into water is the same as the energy it takes to heat water by 80°C.*
nice!
You know, I was chatting with someone in the comments about one of his shorts about momentum and kinetic energy. I would like to see these numbers in terms of the damage they do to the human body. This would be useful for understanding how dangerous something is.
Tip for everyone that doesn't know: you can convert joules to calories at a rate of 4:1, and the definition of calorie is "the amount of energy it takes to heat 1g water by 1°C", that makes this kind of calculation very easy to do
Also note: what people usually mean by calorie is "kilocalorie" which is 1000 calories or the amount of energy it takes to heat 1 liter of water by 1°C
More useless facts: a human uses around 2000 kcals of energy a day, around 8MJ, that's around 100 watts, a little more than an old lightbulb
@@geli95us 1 calorie is 4.2 joules. But yes, the human body runs at about 100 watts on average.
2000 kcal = 8.4 MJ = 2.33 kWh
(97.22 watts for 24 hours)
@@nagualdesign I use 4 just because it's easier for mental arithmetic and it doesn't make too big of a difference for getting an approximate value
If you're chilling a larger amount of beverage like a punch bowl, put the ice cubes in a sealed bag and hang that into the liquid. It won't look super pretty but the ice cubes will melt inside the bag and not into the punch. Or put the water in the bag before you put it in the freezer and let the bag be the cooling pack right from the start.
Well...
Ice has 1/2 heat capacity compared with water 2108J.
316 steel has 468J. Density of 316steel is *8. If we are considering cube size, not weight then 316 has 468*8 =3744J vs 2100J. For ice we have to add melting energy which is really big number 336000J if our drink is going to be diluted. And it will be 2100+336KJ. Another interesting thing would be to make calculations on those steel cubes with some water / ice in .
Actually if you dissolve salts into that water it will increase the specific heat capacity even more. And preventing common ion effect you could stuff an insane amount of additional mass. The mixture will also not freeze then, causing no additional stress on the steel part (otherwise the expansion of water might cause the steel to explode)
0:12 memezee: I'm gonna take your entire stock
They have water-filled plastic ice cubes for sale here in Japan. Or you could freeze your drink into cubes, and use that. No "thinning" effect.
I always find this stuff fascinating... They discussed this in a refrigeration class. Water is actually the best refrigerant, it's just you can't get subzero Temps out of it so it takes longer to freeze things.. but Ammonia, Freon and C02 can go below freezing which is why we use them
Ammonia is the best one
@@finn9898 Yeah pretty much! Lots of benefits, the hazards can be mitigated with maintenance and handling
@@johideath Having a weak ammonia smell in the engine room is just a good vibe
@@finn9898 We deliver and service... always say smells like money 🤣
Heat pumps (air conditioners) use gas to liquid phase change, which happens for water at too high a temperature to be useful as a refrigerant for most applications. For sure if you wanted to cool the re-entry of a rocket or a nuclear reactor, water phase change would collect WAY more heat than our refrigerants collect though from any system that is above water's phase change temp. That would suck if we always got hail instead of rain. Thank goodness water has such a high index!
I don’t usually put ice cubes in my drinks (especially when the drink was in the fridge or from a soda fountain machine) for a few reasons:
1. The drink is already cool enough
2. Ice cubes tend to make the drink too cold (ice water at restaurants)
3. Ice cubes melt and dilute the drink
4. Ice cubes take up volume in the cup that could be used for more drink
5. Ice makers are nasty and gross.
I think that's the European opinion. You rarely get ice in EU.
Dang, I like my drink about 33°F. I always need my cup 2/3 full of ice. Your preference gets you more drink in your cup. That’s nice.
Right, I never understood these people that sip their drinks for half an hour. Seems like you poured too much at once
Their just waiting to be asked to dance🤭
wtf this is the first ad ive thought was legitimately cool. descript looks amazing
Quite interesting ! Though a more useful comparison would be, how many more(by mass and/or vol) do you need Vs. regular ice at "normal" freezer temperatures.
I use stainless steel ice cubes bc I need to carefully regular the amount of liquid in my diet. I am glad to find out they are at least a little effective when filled with water. They are still the best thing for my unique situation. I hope they make an even better alternative, somehow, in the future!
◕‿◕
What disease needs you to drink low amount of liquids?
May I ask why you need to do that?
@@d.on.in.a maybe bodybuilding related
@@artemkortsev8279 they said it's a unique situation so I thought maybe it was a medical condition
What diet restricts water intake besides a gamer diet?
Ok normally I don't care for sponsors but Descript sounds like a super simple and really easy to use editing tool. That AI looks top notch!
Interesting video. They fill them half way so that when they freeze they don’t expand to much
too*
I wonder if you could fill the cubes with a liquid that does not expand.
@@iwiffitthitotonacc4673 and they'd have way less heat capacity than water...
@@iwiffitthitotonacc4673 yes the expansion of water upon freezing is relatively uncommon. Most materials expand as the heat up (liquids marginally).
I think you're right. The air left inside it can compress, whereas the water can't, and the expansion of the freezing water could crack the metal shell.
1:49 "The thing with the highest heat capacity here is water."
There are multiple entries on this table with higher values. Many people know that liquid ammonia has a higher specific heat (4700 J/kg C°), but we don't use it often because it's a modest improvement for a large increase in toxicity.
Interestingly, there were a couple others on this table I had never heard of being better heat batteries than water: Hydrogen (14304 J/kg C°), Helium (5193 J/kg C°), and "Phenol-formaldehyde molding compounds" (2500-6000 J/kg C°), whatever those are.
I will give you credit for recognizing the other inherent benefits to cooling your drink with non-ice cubes (stainless steel, stone, etc.)
I love the fellas over at the Stuff to Blow Your Mind podcast-it's my favorite podcast-but they got into a very similar discussion to this one in their Pykrete episode, and they talked _so much shit_ about people who use whiskey stones to cool their drink instead of ice, as if a material's ability to absorb heat is the only relevant factor, completely missing the point. Not everyone wants their drink watered down, or especially cold. Let people drink how they want! Lol
That phenol formaldehyde stuff is Bakelite
Hydrogen and helium is gas, and phenol formaldehyde is bakelite which is solid... But water's a liquid... So it's op...
@@Shashank_ssm Oh wow, really? That early plastic resin that people stopped using in the 40s? I had no idea.
@@DaimyoD0 helium makes sense, it's used for near absolute zero cooling.
Pure Ammonia is gas at room temperature. We all know ammonia dissolved in water but that's ammonium hydroxide.
In 5th grade, my teacher told me about how she had a pool party and bought all these little fake plastic cubes that she left in the freezer. She said she didn’t want to use real ice cubes because they would water down the drink. Apparently at the time she thought the plastic cubes would be an infinite cooling agent. Rest assured that on that blazing hot day, everyone of her guests were complaining the drinks were warm. She learned her lesson.
Nothing like a mouth full of piss warm lemonade!
I’m guessing she wasn’t a science teacher
Damn, that sponsor is actually interesting.
I'd have also liked to see a volumetric comparison. 2 cm^3 of ice verse the same of iron, or something like that.
@Nicholas Dionne if the specific heat is lower, that means it absorb less heat per unit mass. Assuming your information is correct it should be 22.5(1/8) to 22.5(1/4) as effective as liquid water ignoring latent heat, still bigger than 1 in that case. However, although not verified, the data on wikipedia suggests that uranium has a smaller heat capacity than both water, steel and iron, and only bigger than ice, in which case you will also need to account for the latent heat. You are better off with a solid iron cube than a solid uranium cube, maybe only better than whiskey stones made with actual rocks as some stainless steel whiskey stone has a alcohol water mixture in it that freezes.
@Nicholas Dionne Thanks for the correction, that is certainly interesting. I think it might also be a good idea to use something like a honeycomb mesh to distribute the heat, or make a straw with the same construction. the heat absorber can be removed like a cartridge, it might make it so that you can control the heat isolation more.
Honestly that ad was pretty cool. Clearly not 100% perfect, but still pretty good. I'm genuinely interested.
It's all fun and games until a heavy ass stainless steel ice cube knocked out your teeth when you're trying to drink your whiskey
Now I cant unsee your descript edits.
One thing tho: despite having a high heat capacity, ice is acturally an incredible insulator so it should transfer its heat slower than the iron does.
Two things. Firstly, if you wanna have any noticeable effect at all using steel ice cubes, they've got to be supercooled (as shown in this video). This means that the liquid that you want to cool that gets into contact with your steel ice cube now freezes and forms a nice thick insulating layer around your steel ice cube. Secondly, since ice floats, the ice cubes start by cooling the liquid at the top (which is the liquid that you drink first, unless you got a straw). So not only is the liquid you wanna drink brought down to temperature first, the cooler liquid also flows down which increases convection and therefore increases cooling. Lastly, when ice melts it becomes meltwater (water at 0 degree celsius), which can then very effectively mix in the drink and cool it down, so the effectiveness of the cooling should come up significantly when the ice starts to melt.
You can test this at home as well by the way. Take an ice cube straight out of the freezer and hold it in your hand. It's cold but still pretty manageable. Now throw it in a glass of water for a while until it starts melting and get it out. Even though the ice cube is now about 20 degrees warmer than it was, it feels a lot colder.
You need to do a comparison of Water Ice VS Dry Ice (Carbon dioxide). Dry Ice is mostly used in punch bowls during halloween, but if you really hate watering down your drink its hard to beat!
It will carbonate some of the water in the liquid. But the fog rolling off the punchbowl is awesome-looking :-)
Makes drinks fizzy.
Punch bowls??
do you punch the bowl?
@@stanleybochenek1862 I hope this is a poor attempt at a joke...
Actually, water melting down and watering the beverage can often be an advantage - the taste gets different all the time, and you can play with it, topping it with beverage again, or you can have alcohol less strong.
And u can eat the ice cube
@@iwansugiartono9839, haha, true!
I use plastic cubes within water in them. They work pretty well and doesn't water down
I think I'll stick w/ ice cubes.... I can't imagine how much damage you'd receive from stainless steel ice cube sliding into your mouth when finishing a drink. 😂
You... Drink the icecubes????? Are you alright?
@@syrus9748 who doesn't, are you alright?
Just to clarify, I mean when you finish a drink and the ice slides down and hits you in the lips or teeth....
@@xpndblhero5170 no???
@@mrTop-ik6zt do you not keep the icecubes out with your lips?
Man that was awesome. I thought steel would be better. Totally forgot to consider the phase change. I remember learning about latent heat now.
This is the best and most worthy sponsor ad I've ever seen!
Yeah perfect tool for the party to rewrite history
“Infinite heat capacity” is a very disingenuous term. When talking about “heat capacities,” there are two different types. The one that changes the temperature of a substance is called either the specific heat or sensible heat. “Sensible” simply means that it can be sensed, either with a thermometer or your hand. That’s expressed by the temperature. The heat required for a phase change is called latent heat, either of fusion or of vaporization. When a substance reaches either phase change temperature, it’s still taking on energy, but it’s temperature won’t go any higher. The latent heat is used to break the intermolecular bonds and melt or vaporize the substance. And obviously it’s the same process in reverse where it’ll release it’s latent heat, but the temperature still won’t change. The substance will release its latent heat, either to condense or freeze. That’s why a steam burn is so dangerous. That water will instantly condense and release A LOT of latent heat.
The principle of latent heat is also very useful for a lot of things. The most common one is refrigeration. Refrigerants are special gasses that are easy to compress to high pressures, thus raising the boiling point a lot. The refrigerant enters a compressor, gets compressed, then moves into a heat exchanger called the condenser. Due to the high pressure and the fact that it just got very hot (hopefully much hotter than the surrounding area) from being compressed, the gaseous refrigerant begins to blow off its heat and condense into a liquid. It loses a lot of heat in this process. It’s also beneficial to continue cooling the now liquid refrigerant through subcooling. This can be accomplished by a larger heat exchanger or water cooling. It then moves into a low pressure heat exchanger called the evaporator. Due to the low pressure, the boiling point shoots way way down, and the refrigerant wants to boil. It needs energy to do this though. It’ll first take energy from itself because it’s almost certainly still above the boiling point (that’s why it helps to subcool) and it’ll drop to that temperature. There will still be plenty of liquid refrigerant though which wants to evaporate, so it takes it from the air surrounding the evaporator, evaporates, and, most importantly, cools the air around it because it just stole all that energy.
You just explained simply what three thermodynamics classes for six semesters couldn't
You forgot the most important component- expansion valve a.k.a metering device. This device is what separates low and high pressure side of refrigeration.
@@callMeAMug I did forget to mention the metering device, but it’s not entirely relevant to my explanation of latent heat. Also not every system uses a thermal expansion valve. Cheaper systems like window units use capillary tubes
It makes superficial sense to call it infinite heat capacity, as an small addition of energy to the system raises the temperature by 0 kelvin. In such way: heat capacity becomes
Joule / 0K = infinite.
I think it is an okay simplification for the viewers for this usecase.
@@RSVikingJohn perhaps but it’s not like the energy is going nowhere. It’s still being absorbed by the substance and is being used to free molecules from their solid/liquid state
This video is nice and all, but although the heat capacity of water is way higher than that one of steel, the density of steel is much higher. Two of those stainless steel cubes have up to 8 times the mass of two ice cubes of the same size. So if it takes about 5 times the mass in steel to get the same result as you would with ice, it wouldn't be that different in terms of cube size.
That would be true if the ice didn't melt. The amount of heat needed to melt the ice account for most of the ice's cooling ability.
Don't forget the liquid nitrogen you would need to keep on hand...
Don't denser objects displace more liquid? If so, then its pretty inefficient to use steel balls, since it will cool the liquid in smaller amounts.
@@davidbernemojar1542 Not directly, though in the case of the ice cubes they do displace slightly less water since they float.
It's the latent heat that cools down the drink better not the heat transfer itself from the cold object to the drink to be cooled, Latent heat is the amount of heat used to melt for example ice from solid to liquid. That amount of heat is sucked from the drink. this is the same principle used for air conditioners and chillers.
A friend of mine has some "ice cubes" made from some unknown material to use for whiskey and I always had the feeling that they don't work. Now I know why, thanks 🥃
They work just fine. And for alcoholic drinks, you're not looking to make your drink ultra cold. You're just looking to chill it a bit.
@@Dyanosis no they don't. It was a horrible gimmick gift idea. They slightly cool a drink for a few minutes.
the editing tool sounds awesome and love the steel ice cubes but sticking with the ice ice baby :)
I always skip sponsored segments but wow this one kept me interested!
@The Action Lab Nice video. I was just missing one little detail, maybe put your sponsor to the test and add it in. The ~4.2 J you need to raise the temperature of 1g of water by 1°C has its own unit. The calorie. (Edited)
Is it 1g of water or 1kg like he said?
But yea I immediately thought of the calorie
Corrections:
almost -->more than
1g -->1kg
@@MattH-wg7ou One gram for the regular calorie, and one kilogram for the food calorie.
Are frozen galinstan cubes better than ice cubes?!
little rock cubes are actually used quite often instead of ice to use “reusable ice”
here in russia they mainly use this method
mainly for *whisky*
You didn't take into account that the ice had a larger contact area than the iron ball, which affects your results.
He did wait until both had reached a steady state, which takes the rate of cooling out of the picture. Still, I'll chill my orange juice with vodka from the freezer if I want a full strength dose of both.
at 0:01 steel ice cubes make sounds like obtaining EXp orbs in minecraft lol.
wow descript was really cool I actually watched the whole ad.
Also, and I hope I don't actually have to say this: don't put -200 degree steel cubes in your drink. Really, really don't.
Like anyone here has the tech to do it.
That AI editor is scary as hell.
The cooling from ice cubes are done by the phase change
changing the phase of matter uses a LOT of energy. energy taken away from your drink, thus lowering the temperature
If you don't want your drink to be "watered down", then freeze some of the drink before hand and use those ice cubes to keep the drink cold. Some 5-star restaurants do this for soda and it's a game changer.
Frozen fruits and such are also options too.
@@rickytorres9089 frozen fruits are disgusting! the ice around them acts the exact same
@@rickytorres9089 goddamit stop suggesting frozen fruits all over the comment section man. frozen fruits in drinks, getting all soggy and muddying up the drink. thats disgusting.
Good luck with Scotch.
@@rickytorres9089 Gross. A mushy disgusting snotty mess.
I am pretty amazed by your comparison. I also bought some steel ice cube a year ago, but really find those difficult to cool things down. Apart from the heat capacity, one very important advantage of cooling things down by ice over steel cube I find is that the melted water from ice is directly mixed into the liquid, plus the natural convention of liquid in the cup, making it the fastest way to cool things down. However, the steel cube is bad for that fact that at the surface of the cube, it still relies on conduction to absorb energy from the liquid, plus the fact that due to the pretty small volume of liquid inside the steel cube, that liquid heat up pretty quickly, so the temperature difference between the liquid inside and outside the cube becomes even less, which further decreases the efficiency for heat transfer due to the less temperature difference.
So, I also give up the steel cube in the end.
I'm say short term yes they transfer energy faster than water, but they are far less thermally dense so long term an enclosed block of water with just enough air in it to allow the water to expand during freezing.
One thing I've had at home since childhood is a set of hollow plastic cubes with water in them. I've never compared it to regular ice cubes in real time, but I can confirm that it's as effective as ice.
It's funny because I personally like how Ice waters down the drink, it changes the flavour and makes it a bit milder which something I prefer as someone who doesn't drink regularly.
Not to mention that ice cubes float, which allows convection to occur, making it easier to keep water temperatures even.
I was going to share the plastic ice cubes (water filled) my grandmother used to have, but I see they're doing that with steel now!
I wonder if the plastic ones could hold more water by volume, and thus make it more effective
Don't the plastic ones still float though? The main reason I want steel is so I can chug my ice cold drink without those floating cubes in the way.
To answer the title: Maybe keeps the drink colder, but you can't get to satisfyingly CRUNCH them in your teeth
Maybe you can't. Drink some milk 🍁
You can, but your teeth crunch rather than the ice.
I can guarantee you can get a crunch from steel cubes. I will not make any promises about what's being crunched tho.
The best thing to cool down drinks without watering is to use those double layered jars with water inside them, so you can freeze it
Really surprising that water/ice has such a high SHC compared to iron.
I suspect that the ice cubes were NOT at 0 degrees C though as domestic freezers are usually around -20C.
while I suspect you are right, it could have been taken care of by leaving the ice out till it starts melting pretty good, then selecting and weighing it
@@akunog3665 i suspect your suspicion is right.
Awesome explanation. Iv been wondering about this matter and it turns out you made me love my ice cubes again. The trick lies in the phase change involved and of course, at the temperature that we are working things here. Bravo 👏
ashv
*I use plastic cubes and they work fantastic. I don't need to make any ice cubes thus saving water and energy. I have about 150 cubes so I always have some frozen cubes ready to go.*
Instead of dropping an iron ball in it, why not just test the stainless cubes used as intended versus ice cubes and see how much they cool whiskey (not water)? Much simpler test and would be more helpful. The science you shared was interesting, but I'm not sure that using an iron ball (no doubt with a different surface area than either ice or stainless steel cubes) truly illuminates the matter.
Since he waited until both reached a stable temperature the surface area actually doesn't matter
As an up and coming bartender, thank you for doing this experiment. I tell people soooo often that dilution is chilling and you can't have one without the other
WTF? Of course you can have chilling without dilution.
@@nbartlett6538 No you cannot. It's so miniscule it does NOT matter. I have experience with this, I gauruntee you don't have any love
@@CowboyCookhouse Wait you're claiming that I don't have experience with... chilling drinks? That's fucking hilarious.
@@nbartlett6538 I'm not arguing with you. Go ahead and insist your right. You're either stupid and can't understand or you don't understand mixology.
@@nbartlett6538 also, I have drink videos on my channel. You play tye violin you weirdo
I heard this so I don't know if it's right but the amount of energy that it takes to melt ice would bring water that was slightly above that to 80°. So if it's not frozen it would get to 33 degrees if if it was already 33 degrees it would go to 80° f
Except that ice replacements don't only come in the form of stainless steel, and honestly, whoever made those for drinks most likely made them for profit and not utility, because steel is rather cheap. People have been using "whiskey stones," aka soapstone, for ice replacement for a good long while now, and if we look at the specific heat capacity of soapstone vs iron, it's almost doubled. I would really like to see if soapstone cubes cooled to freezer temperatures would do noticably better than metal ones cooled to the same temperatures, because honestly, i dont care if they're called whiskey stones, I would rather put stone in ANY of my drinks just to make sure it didn't get watered down because, yes, it is a problem.
What happens to wine if left on the refrigerator?
I don't drink so I know basically nothing about drinks
@@MrShadic999 Well I don't drink either but I assume nothing because I know people who keep wine in the refridgerator and drink it.
The heat capacity isn't really the major benefit of water. It is the phase transition. It turning from solid to liquid takes almost as much energy as it would take a freezing cold liquid water all the way up to be boiling hot water.
Basically, even if those soap stones take more energy to warm up using ice is vastly superior as it takes a ton more energy as it melts.
@@MonkeySimius I know ice is technically the best, but I still dont want my drink to be watered down if I can help it lol.
All I'm really saying is it wouldve been interesting to see the comparison between steel, rock, and ice for a video, instead of just steel. It really is a gimmick move to use just metal coolers, anyone with a basic knowledge of physics or chemisty would understand they'd lose their cooling abilities too quickly to be practical. But! I'm saying thats why stone is also used instead, because people already realized that, and so dont use metal cubes for fine drinks like whiskey. They use either ice or "whiskey stones"
History time: Cooling drinks with rocks comes before cooling drinks with ice. The phrase "Whiskey ON THE ROCKS" comes from before we had modern referigeration and ice and they would use stones cooled in the local stream for people's drinks. Soapstone has one of the highest specific-heats of any rocks and that is why soapstone fireplaces are highly valued and quite expensive.
0:55 I've just realized that you always sound like an AI, hmmmmm
The sponsor straight up blew my mind that’s SO cool
Well, you didn't define "better." Ice has a greater ability to cool the drink with less mass, but is that the limiting factor in the drinking experience? I think the dilution of whatever you are drinking is a serious consideration. Also, the ice from my ice maker doesn't taste good. You can buy ice, but that's a hassle and it always gets frozen into a big chunk.
He specifically said, "Unless you don't like water in your drink..."
Yes, but if you put the water into a flexible plastic case like the ones you can buy, you get nearly all the benefits of regular ice with only a small amount of cooling lost due to the cubes not being able to efficiently mix with the rest of the liquid.
He doesnt need to define better. This wasnt a debate competition. This video was to inform us. The definition of "better" only needs to be decided by the viewer
So this whole video is done so incorrectly. The entire point is to see if the steel ice cubs are better then ice. You not only didn't use the steel ice cubes, you used a single massive iron piece with less surface area. I don't understand why you didn't just make ice and freeze the steel cubes and then compare those. So the question was are steel ice cubes better then regular ice? The answer is ?????. You answered another question. Is Ice better than a liquid nitrogen cooled iron ball. The answer to that.. Nope, not even close.
Another ice has going for it is that it floats. This allows the drink to cool faster with convection as cooler water sinks
One thing about ice is that it's actually very insulative. Only the actual surface really warms up, so the center stays the same temperature until the whole thing has melted.
Metals tend to have a lot of thermal conductivity, so they normalize temperatures quickly (chills drink faster [maybe] but also stops chilling drink faster)
the density of ice being less than liquid water creates a convection cycle where the warmer water rises to the top, where it gets cooled by the ice sinks down sending the water from down upwards. I think that's part of the reason the ice cooled water more evenly whereas the iron ball cooled mostly the bottom while the top remaining relatively warmer. The other aspect that probably matters a lot is the RATE of temperature change i.e. thermal conductivity which is obviously much higher in iron than ice, therefore the iron rapidly absorbed a lot of thermal energy from the water causing the water to rapidly cool and solidify.