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The phenomenon, when taken to mean "hot water freezes faster than cold", is difficult to reproduce or confirm because it is ill-defined. [4] Monwhea Jeng proposed a more precise wording: "There exists a set of initial parameters, and a pair of temperatures, such that given two bodies of water identical in these parameters, and differing only in initial uniform temperatures, the hot one will ...
This Wikipedia page provides a comprehensive list of boiling and freezing points for various solvents.
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 ...
Such freezing may be promoted by effects such as flood frost or frost pocket. [5] These occur when ground-level radiation cools air until it flows downhill and accumulates in pockets of very cold air in valleys and hollows. Hoar frost may freeze in such low-lying cold air even when the air temperature a few feet above ground is well above freezing.
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.
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.
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Below that temperature, but above the freezing point of 0 °C (32 °F), it expands becoming less dense until it reaches freezing point, reaching a density in its liquid phase of 999.8 kg/m 3 (62.4155 lb/cu ft). Once it freezes and becomes ice, it expands by about 9%, with a density of 917 kg/m 3 (57.25 lb/cu ft).