Good chocolate is designed to melt at 34°C. A chocolate bar, originally frozen to a temp of -115°C, has its thermal energy doubled. Will it melt?

It's not like temperature, so if thermal energy is doubled that means heat is being added & therefore likely it will melt right?

Thanks :)

Assuming thermal energy is proportional to temperature in °K, then

Initial energy
=k*(-115+273.15)
=158.15k
Final energy
=2(158.15k)
=316.3k
equivalent to a temperature of
T=316.3°K
=(316.3-273.15)°C
=43.15°C
>34°C

Will the chocolate melt?

Oh I get it! ok thank you :) I'll make note of that. I appreciate your help

Yes, if the thermal energy of the chocolate bar is doubled, it means that heat is being added to the chocolate. Given that good chocolate is designed to melt at 34°C, and the original temperature of the frozen chocolate bar is -115°C, it is safe to say that with the added heat, the chocolate bar will melt.

Yes, you are correct. If the thermal energy of the chocolate bar is doubled, it means that more heat has been added to the system. Heat is the energy exchange that causes molecules to move and vibrate more energetically, leading to a rise in temperature. Since the chocolate is designed to melt at 34°C, the added heat from doubling the thermal energy will likely raise the temperature of the chocolate bar above its melting point, causing it to melt.

To be more precise, the melting point of a substance is the temperature at which its solid form changes into a liquid form. In the case of chocolate, the melting point is around 34°C. So, if the thermal energy of the frozen chocolate bar is doubled, it will absorb heat and its temperature will start to rise. As the temperature increases beyond 34°C, the chocolate will reach its melting point and transition from a solid to a liquid state.

It's important to note that the starting temperature of -115°C is well below the melting point of chocolate. However, if the thermal energy is doubled, it will eventually reach a temperature above 34°C, causing the chocolate to melt.