No paper has magical freezing properties!
Ice will typically melt faster in a plastic or styrofoam cup compared to a paper cup. This is because plastic and styrofoam are better insulators, meaning they transfer heat more efficiently than paper. Therefore, the heat from the surroundings will more readily reach the ice in a plastic or styrofoam cup, causing it to melt faster.
no.
Yes, crushed ice will melt faster in a cup of water than in a cup by itself. This is because the water is a higher temperature than the ice.
The duration for which a paper cup can keep ice cold depends on various factors such as the thickness of the paper, the ambient temperature, and the insulation properties of the cup. In general, a paper cup may keep ice cold for about 1-2 hours before the ice starts to melt significantly. However, using additional insulation like a sleeve or double-cupping can help extend the duration for which the ice stays cold.
no, it dosen't
More surface contact with air.
Does not evaporate faster but does absorb so it will go away faster.
if it is under the light it will blossem into a califlower
If you put both near a fire the aluminum cup with ice would melt faster because more light energy and thermal energy would reach it when a fome cup would just sit there and absorb the heat and give little bits of heat of at different times. If you put it in the sun the aluminum cup would still burn better because it gets more sun light and lets in more heat.
A paper cup typically does not keep water hotter than a plastic cup. Paper is a poor insulator compared to plastic, so heat is more likely to escape from a paper cup, leading to faster cooling of the water inside.
For me, it took 2 hours 8 minutes. If you do it, it may not be the same as mine. Therefore, its a big variable. Maybe your room is a little colder or warmer, it really depends on the heat you have in the room. Hope this helps!!
A cup of black coffee cools faster than a cup of coffee with cream because the cream acts as an insulator that slows down the transfer of heat from the coffee to its surroundings. The cream creates a barrier between the hot liquid and the cooler air, leading to a slower rate of heat loss compared to black coffee.