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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.
Tetrafluoroethane (a haloalkane) is a colorless liquid that boils well below room temperature (as seen here) and can be extracted from common canned air canisters by simply inverting them during use. The haloalkanes (also known as halogenoalkanes or alkyl halides) are alkanes containing one or more halogen substituents. [1]
Supercooled water, still in liquid state Start of solidification as a result of leaving the state of rest. Supercooling, [1] also known as undercooling, [2] [3] is the process of lowering the temperature of a liquid below its freezing point without it becoming a solid.
In organic chemistry, an aryl halide (also known as haloarene) is an aromatic compound in which one or more hydrogen atoms, directly bonded to an aromatic ring are replaced by a halide. Haloarenes are different from haloalkanes because they exhibit many differences in methods of preparation and properties. The most important members are the ...
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The Mpemba Effect relates to hot water freezing faster than cold water in certain circumstances, none of which is identified as having been thrown up in the air. Also, while the Mpemba Effect is not well understood, the trick of throwing hot water into very cold air so that it quickly vaporizes and then condenses into small droplets and freezes ...
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