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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.
Freezing point (°C) K f (°C⋅kg/mol) Data source; Aniline: 184.3 3.69 –5.96 –5.87 K b & K f [1] Lauric acid: 298.9 44 –3.9 Acetic acid: 1.04 117.9 3.14 16.6 ...
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 rod attracts electrical charges. [10]
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.
If ice crystals are already present in this environment, the liquid droplets will freeze onto these crystals and be effectively removed before they can grow large enough to fall out of the cloud. As a result, freezing drizzle develops in shallow low-level stratus-type clouds where air saturation occurs entirely below the layer in which ice ...
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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.
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