Recent content by Backtoschool

Could be, however we haven't discussed Newton's cooling law in class yet, so I don't think I'm supposed to use it to determine my answer.

If the more viscous cream sinks to the bottom, and the convection is slowed due to this viscosity - the coffee will cool more slowly? AARRRRGGGHHH. I hate coffee now.

The viscosity would slow the process of convection. (?)

That the increased viscosity would slow the dissipation of the heat due to the reduced kinetic energy of the molecules within the mixture?

Oh, absolutely. But what I'm not getting is whether there is a benefit (the drink will be hotter) to adding the room temperature cream BEFORE answering the phone or will the final result be the same if I were to add the cream to the hot coffee following the phone call. Maybe I can illustrate...

My first thought was that the cream would cool the initial temperature of the coffee as there would be an equalizing effect of the two different temperatures, but I'm still trying to understand whether it makes any difference as to WHEN the fluids are combined. If the coffee is allowed to sit...

I am learning the concepts of thermodynamics and this one is confusing me! The question is - If I pour myself a cup of hot coffee and then the phone rings, is it better to pour the cream (room temperature) before walking away, or when I return in order to have the hottest coffee when I return...