Hmm, looking up the density of seawater (~3.5% salinity) the density is 1.025g/mL. That's 35g of salt in 1 kg of water. I figure if we put two heaping tablespoons of water we'd have maybe 14% salinity, so just guessing that makes it around 1.1g/mL. So, yeah, only 10% more of the ice cube would be poking out of the water. So instead of 80% of the ice cube being underwater it would be closer to 72% touching the water.

I still think it could go either way. :(

It's some time ago, but I know I've learned somewhere that if there's a high difference in temperature or salinity of two solutions touching each other, diffusion is more difficult, unless you of course go stir the solution.

So diffusion won't play that much here.

Since nobody answers Shin's question I'll post another one.

What's the coldest: -40°C or -40°F?

They're about the same, as Fahrenheit and Celsius coincide around that point.

What happens when you cook an egg at 65° C for 15 minutes?

Sounds like a soft boiled egg, to me.

Nope! There is something spectacular going on in the egg.

The egg won't harden, but it will become safe to eat.

I don't know why you'd want that, though.

It's very useful for Rocky reenactments.

Nope, that yellow thing inside the egg becomes hard and the egg white stays fluid. Try it yourself. Use a thermocouple.

Why we'd want that? For science's sake!