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Temperature vs time plots, showing the Mpemba Effect. The Mpemba effect is the name given to the observation that a liquid (typically water) that is initially hot can freeze faster than the same liquid which begins cold, under otherwise similar conditions.
Well, if you put a cup of cold water and a cup of boiling hot water in the freezer, the hot water would raise the temperature of the whole freezer; thus they would both freeze in the same time, but the cold water will take longer than if it were in the freezer by itself. Think outside the box 15:11, 29 September 2007 (UTC)
The unusual density curve and lower density of ice than of water is essential for much of the life on earth—if water were most dense at the freezing point, then in winter the cooling at the surface would lead to convective mixing. Once 0 °C are reached, the water body would freeze from the bottom up, and all life in it would be killed. [36]
When temperatures drop below 32 degrees Fahrenheit, water has the potential to freeze and expand in pipes. Once the expansion puts pressure on the pipes, cracks and leaks can occur.
What to do when water pipes freeze. Here are tips from The Red Cross. If you turn on a faucet and only a trickle comes out, suspect a frozen pipe. Likely places for frozen pipes include against ...
Freezing is a common method of food preservation that slows both food decay and the growth of micro-organisms. Besides the effect of lower temperatures on reaction rates, freezing makes water less available for bacteria growth. Freezing is a widely used method of food preservation. Freezing generally preserves flavours, smell and nutritional ...
Hot water improves blood flow, which can carry away waste products associated with exercise, Putrino said. Cold, on the other hand, can improve blood flow in some athletes by activating the fight ...
Leidenfrost droplet Demonstration of the Leidenfrost effect Leidenfrost effect of a single drop of water. The Leidenfrost effect is a physical phenomenon in which a liquid, close to a solid surface of another body that is significantly hotter than the liquid's boiling point, produces an insulating vapor layer that keeps the liquid from boiling rapidly.