why is it that 10g of ice at freezing point cools a drink faster than water of mass 10g at the same temperature(freezing point) [4marks]

the ice absorbs more heat because of the phase transition (solid-to-liquid)

To understand why 10g of ice at freezing point cools a drink faster than water of the same mass at the same temperature (freezing point), we need to consider two key factors: specific heat capacity and latent heat of fusion.

Specific heat capacity refers to the amount of heat required to raise the temperature of a substance by a certain amount. Water has a higher specific heat capacity compared to ice, which means it takes more heat to raise its temperature.

Latent heat of fusion, on the other hand, refers to the heat energy absorbed or released when a substance changes from one phase to another without a change in temperature. In the case of ice, it requires a significant amount of heat energy to change from a solid to a liquid state at its melting point (0°C or freezing point).

Here's why 10g of ice at freezing point cools a drink faster than water:

1. Ice needs to absorb heat energy to melt: When ice is added to a drink at its freezing point (0°C), it first needs to absorb heat energy from the drink in order to melt and change from a solid to a liquid. This process is known as the latent heat of fusion.

2. Energy transfer during phase change: The latent heat of fusion required for ice to melt is relatively high compared to the heat it takes to raise the temperature of the same mass of liquid water by the same amount. This means that while the ice is melting, it can absorb more heat energy from the drink compared to the same mass of liquid water at the same temperature.

3. Increased heat absorption: As the ice melts, it continues to absorb heat energy from the drink, effectively transferring more energy from the drink and cooling it at a faster rate.

In summary, 10g of ice at the freezing point cools a drink faster than an equal mass of water at the same temperature because of the additional energy required for the ice to melt and change phase. This allows the ice to absorb more heat energy from the drink, leading to a faster cooling effect.