A video by @veritasium goes into the Mpemba effecthttps://youtu.be/SkH2iX0rx8U
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At the molecular level, increased kinetic energy helps liquid molecules interact with the just-frozen surface. Pure water can be super-cooled gradually to below freezing without ice forming, so long as it is homogeneous.
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Good one
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Faster freezing = faster heat loss. Heat transfer is a fn of surface area & temperature gradient. Hot water dispersed as in the video has a much larger surface area (multi phase) & temperature gradient to the ambience than cold water if same is done.
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So temp gradient is more dominant than temp difference. How about the relative entropy between hot and cold water? I guess that ties in with the surface area part where the hot water molecules exhibit higher spontaneity, hence, achieving a higher mean distance of separation.
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Hotter water disperses faster, which increases the surface which can be cooled and decreases the central mass of each droplet to be frozen
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My coffee gets cold awfully quick in winter time. Maybe I should start with cold coffee then?
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Hypothesis: Because hot molecules are further apart, the heat is exchanged more quickly with the cold surrounding air.
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Water vapours freeze faster, than liquid.
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That's because of the small particles. So, kinetic energy should be easier to change into potential energy, here, state change. Isn't it?
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