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Because its melting point is very low and sun provides enough energy to melt the wax.

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Cullen Fay

Lvl 13
3y ago

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Why ice cubes melt faster in the sun?

Ice cubes melt faster in the sun because sunlight is a form of radiant energy that warms the ice cubes, causing them to absorb heat and melt more quickly. The higher temperature from the sun speeds up the rate of melting compared to ice cubes kept in the shade.


Why does an ice cream melt but cup pf hot milk cool down when they are placed in the same surrounding?

Because of their difference in temperature, heat will transfer from the hot milk to the colder ice cream to reach thermal equilibrium. The ice cream will melt as it absorbs the heat from the hot milk, while the hot milk cools down as it gives off heat to the ice cream. Ultimately, both will converge to a similar temperature.


What happens to the particles when Ice cream when it is being eaten on a sunny day and it starts to drip down the cone before being licked up?

wierd question but..... the particles start to absorb energy from the sun which enables them to move around more so they can change from a soild to a liquid. it gose down the cone because of the gravitaional force actin on it!


What causes to make ice cream melt faster in glass?

Glass, being that it is transparent, will allow light to pass through it. Since the bowl relative to your ice cream is concave, it will channel all that light in toward your ice cream, causing it to heat up and melt. I say all that light, meaning all the light that is allowed to pass through. In real systems, light moving from 1 medium to another will refracted through and reflected away; both at differing degrees.


What type of heat transfer was involved in the softening or melt of ice cream?

The heat transfer involved in the softening or melting of ice cream is primarily conduction, where heat is transferred from the surrounding environment to the ice cream through direct contact. Additionally, convection can also play a role when warmer air interacts with the surface of the ice cream, speeding up the melting process.