« on: 28/07/2020 22:06:38 »
Could also be that some CO2 dissolves in the ice and lowers its freezing point. You might try some properly controlled experiments with, say, Sancerre and champagne, or bottled versus draught Abbott Ale, but don't waste valuable lab time with water.
Do you need volunteers for the experiments?
But more seriously, the bubbles may act to roughen up the surface of the ice cubes creating more surface area and faster melting.
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