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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. There is disagreement about its theoretical basis and the parameters required to produce the effect.
Erasto Bartholomeo Mpemba [1] (1950–2023) [note 1] was a Tanzanian game warden who, as a schoolboy, discovered the eponymously named Mpemba effect, a paradoxical phenomenon in which hot water freezes faster than cold water under certain conditions; this effect had been observed previously by Aristotle, Francis Bacon, and René Descartes.
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How to: Transfer any liquids to an ice cube tray, freeze, then pop them out and place the cubes in a labeled zip-top bag. “These frozen blocks are full of flavor and can add the chef's kiss to ...
Most liquids freeze by crystallization, formation of crystalline solid from the uniform liquid. This is a first-order thermodynamic phase transition, which means that as long as solid and liquid coexist, the temperature of the whole system remains very nearly equal to the melting point due to the slow removal of heat when in contact with air, which is a poor heat conductor.
Once agitated it will rapidly become a solid. During the final stage of freezing, an ice drop develops a pointy tip, which is not observed for most other liquids, and arises because water expands as it freezes. [10] Once the liquid is completely frozen, the sharp tip of the drop attracts water vapor in the air, much like a sharp metal lightning ...
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Freezing canned foods or beverages is a no-go. When the liquid inside freezes, the can will expand and likely explode, leaving you with a big mess to clean up. Getty Images. Thawed Meat.