question: Why does ice melt slower in a glass of water than it does in a glass of soft drink (soda)?
comment: Salt. Salt causes ice and snow to melt, and many places use it on roads. Despite its obvious sweetness, soda contains salt. Ice melts faster in liquids with salt. So, ice would melt faster in a glass of water from the ocean, as opposed to a glass of water from a lake, as opposed to filtered tap water, even if the temperature of each glass of water was exactly the same.
passages: Section::::Temperature.
  
  Chipped ice in water is the standard for the freezing point of water, 0 °C (32 °F). Ice made from water can be 0 °C, or a much lower temperature. The agitation of the machines is partially to keep the water from freezing solid. Some of the drinks have additives to make the freezing temperature of the mix lower, so that the drink can be much colder than a water slush drink.
  
  Section::::Essential sugar composition.
   Section::::Melting point of ice at various pressures.
  
  Data obtained from "CRC Handbook of Chemistry and Physics" 44th ed., p. 2390
  
  Section::::Water with dissolved NaCl.
  
  Note: ρ is density, "n" is refractive index at 589 nm, and η is viscosity, all at 20 °C; "T" is the equilibrium temperature between two phases: ice/liquid solution for "T"  0–0.1 °C and NaCl/liquid solution for "T" above 0.1 °C.
  
  Section::::Additional data translated from German "Wasser (Stoffdaten)" page.
   A 2006 study of several thousand men and women, found that women who regularly drank cola-based sodas (three or more a day) had significantly lower bone mineral density (BMD) of ≈4 % in the hip than those who didn't, even though researchers controlled for important factors like calcium and vitamin D intake. The study also found that women who drank non-cola soft drinks didn't appear to have lower BMD and that BMD of women drinking decaffeinated cola wasn't as low as women drinking caffeinated cola sodas. The study found that the effect of regular consumption of cola sodas was not significant on men's BMD.
   Frozen uncarbonated beverage machines differ from frozen carbonated beverage machines in that they do not require a small positive pressure to be maintained in the working volume of the evaporator, nor a source of carbon dioxide gas, nor specially trained staff. Otherwise, the design of modern frozen uncarbonated beverage machines is similar to that for frozen carbonated beverages. Frozen uncarbonated beverages often have a lower concentration of ice, and more liquid water, than frozen carbonated beverages. Frozen uncarbonated beverages machines are less complicated and cheaper than frozen carbonated beverage devices, making them more common.
  
  Section::::Applications.:Production of frozen food liquids.:Ice cream.
   BULLET::::- "Thermal conductivity": The container of hotter liquid may melt through a layer of frost that is acting as an insulator under the container (frost is an insulator, as mentioned above), allowing the container to come into direct contact with a much colder lower layer that the frost formed on (ice, refrigeration coils, etc.) The container now rests on a much colder surface (or one better at removing heat, such as refrigeration coils) than the originally colder water, and so cools far faster from this point on.
   where "k" is a temperature-dependent constant, "p" is the partial pressure and "c" is the concentration of the dissolved gas in the liquid. Thus the partial pressure of CO in the gas has increased until Henry's law is obeyed. The concentration of carbon dioxide in the liquid has decreased and the drink has lost some of its fizz.
   BULLET::::- "Snow sliders" – The ability of a ski or other runner to slide over snow depends on both the properties of the snow and the ski to result in an optimum amount of lubrication from melting the snow by friction with the ski—too little and the ski interacts with solid snow crystals, too much and capillary attraction of meltwater retards the ski. Before a ski can slide, it must overcome the maximum value static friction, formula_1, for the ski/snow contact, where formula_2 is the coefficient of static friction and formula_3 is the normal force of the ski on snow. Kinetic (or dynamic) friction occurs when the ski is moving over the snow.
   This is a rate of homogeneous nucleation estimated for a model of water, not real water — in experiments one cannot grow nuclei of water and so cannot directly determine the values of the barrier formula_5, or the dynamic parameters such as formula_10, for real water. However, it may be that indeed the homogeneous nucleation of ice at temperatures near -20 °C and above is "extremely" slow and so that whenever water freezes at temperatures of -20 °C and above this is due to heterogeneous nucleation, i.e., the ice nucleates in contact with a surface.
  
  Section::::Description.:Homogeneous nucleation.
   BULLET::::- The most common crystallisation process on Earth is the formation of ice. Liquid water does not freeze at 0° C unless there is ice already present, cooling significantly below 0° C is required to nucleate ice and so for the water to freeze. For example, small droplets of very pure water can remain liquid down to below -30° C although ice is the stable state below 0° C.
   Heterogeneous nucleation, nucleation with the nucleus at a surface, is much more common than homogeneous nucleation. Heterogeneous nucleation is typically much faster than homogeneous nucleation because the nucleation barrier formula_2 is much lower at a surface. This is because the nucleation barrier comes from the positive term in the free energy formula_10, which is the surface term. Thus, in conclusion, the nucleation probability is highest at a surface instead of the centre of a liquid.
   Iced coffee may be served already chilled, or poured hot over ice. Because sugar does not dissolve readily into cold liquids, it must be added either directly to the hot base, or to the finished product in the form of syrup.
  
  Section::::Variations by country.
  
  Section::::Variations by country.:Australia.
   Section::::Other considerations.
   Section::::Differences between FCBs and other drinks.
   In water clouds where the concentrations are larger (hundreds per cm) and the temperatures are warmer (thus allowing for much lower supersaturation rates as compared to ice clouds), the relaxation times will be very low (seconds to minutes).
  
  In ice clouds the concentrations are lower (just a few per liter) and the temperatures are colder (very high supersaturation rates) and so the relaxation times can be as long as several hours. Relaxation time is given as
  
  BULLET::::- "D" = diffusion coefficient [m/s]
  
  BULLET::::- "N" = concentration (of ice crystals or water droplets) [m]
   For example, in the nucleation of ice from supercooled water droplets, purifying the water to remove all or almost all impurities results in water droplets that freeze below around - 35 C , whereas water that contains impurities may freeze at - 5 C or warmer. Thus here, we have direct evidence that nucleation of ice on impurities can occur at much higher temperatures (smaller degrees of supercooling) than without impurities.
   Milo dissolved in water has a Glycemic Index (GI) of 55, the same as Coca-Cola. However, milk has a much lower GI of 30 - 33, so mixing a very small amount of Milo into a mug of milk yields an overall GI closer to 33, and mixing a large amount of Milo into a mug of milk will give a GI closer to 55.
   In salty ambient conditions, dissolution rather than melting often causes the ablation of ice. For example, the temperature of the Arctic Ocean is generally below the melting point of ablating sea ice. The phase transition from solid to liquid is achieved by mixing salt and water molecules, similar to the dissolution of sugar in water, even though the water temperature is far below the melting point of the sugar. Hence dissolution is rate limited by salt transport whereas melting can occur at much higher rates that are characteristic for heat transport.
  
  Section::::Role in human activities.
   Glass chemistry has a huge impact on the process since it controls the melting, forming and annealing temperatures, liquidus temperature (point where various chemicals that make up the glass start to crystallize out of the glass) and rates of change of characteristics of the glass itself.
   Much of the efficiency of this process has to do with how much waste material can be mixed with glass formers. Industrial-scale melts have shown that a stable glass compound is formed even when the original melt mixture is up to 33-40% waste material by weight, depending on the type of waste.
  
  Section::::Process.:Melting.
   Section::::See also.
  
  BULLET::::- Density of ice versus water
  
  BULLET::::- Ice cube
  
  BULLET::::- Ice famine
  
  BULLET::::- Ice jacking
  
  BULLET::::- Ice road
  
  BULLET::::- Jumble ice
  
  BULLET::::- Pumpable ice technology
  
  BULLET::::- Ice crystal
  
  Section::::External links.
  
  BULLET::::- The National Snow and Ice Data Center, based in the United States
  
  BULLET::::- The phase diagram of water, including the ice variants
  
  BULLET::::- Webmineral listing for Ice
  
  BULLET::::- MinDat.org listing and location data for Ice
  
  BULLET::::- The physics of ice
  
  BULLET::::- The phase diagrams of water with some high pressure diagrams
  
  BULLET::::- 'Unfreezable' water, 'bound water' and water of hydration
  
  BULLET::::- Electromechanical properties of ice
   The amount of a gas that can be dissolved in water is described by Henry's Law. In the carbonization process water is chilled, optimally to just above freezing, to maximize the amount of carbon dioxide that can be dissolved in it. Higher gas pressure and lower temperature cause more gas to dissolve in the liquid. When the temperature is raised or the pressure is reduced (as happens when a container of carbonated water is opened), carbon dioxide effervesces, thereby escaping from the solution.
  
  Section::::History.
   The specific enthalpy of fusion (more commonly known as latent heat) of water is 333.55 kJ/kg at 0 °C: the same amount of energy is required to melt ice as to warm ice from −160 °C up to its melting point or to heat the same amount of water by about 80 °C. Of common substances, only that of ammonia is higher. This property confers resistance to melting on the ice of glaciers and drift ice. Before and since the advent of mechanical refrigeration, ice was and still is in common use for retarding food spoilage.
   Research suggests a statistically significant inverse relationship between consumption of carbonated drinks and bone mineral density in young girls, which places them at increased risk of fractures.
   A familiar example of this is the use of an ice/rock-salt mixture to freeze ice cream. Adding salt lowers the freezing temperature of water, lowering the minimum temperature attainable with only ice.
  
  Section::::Mixed Solvent Cooling Baths.
  
  Mixing solvents creates cooling baths with variable freezing points. Temperatures between approximately −78 °C and −17 °C can be maintained by placing coolant into a mixture of ethylene glycol and ethanol, while mixtures of methanol and water span the −128 °C to 0 °C temperature range., Dry ice sublimes at −78 °C, while liquid nitrogen is used for colder baths.
   Every operational ice concentration algorithm is predicated on this
  
  principle or a slight variation.
  
  The NASA team algorithm, for instance, works by taking the
  
  difference of two channels and dividing by their sum.
  
  This makes the retrieval slightly nonlinear, but with
  
  the advantage that the influence of temperature is mitigated.
  
  This is because brightness temperature varies roughly linearly
  
  with physical temperature when all other things are equal—see emissivity—and because the sea ice emissivity at different microwave
  
  channels is strongly correlated.
  
  As the equation suggests, concentrations of multiple ice
  
  types can potentially be detected, with NASA team distinguishing between
  