Why is the skating rink filled with hot water? Why does hot water freeze faster than cold water?
Water is one of the most amazing liquids in the world, which has unusual properties. For example, ice, a solid state of liquid, has a specific gravity lower than water itself, which made the emergence and development of life on Earth largely possible. In addition, in the pseudo-scientific and scientific world there are discussions about which water freezes faster - hot or cold. Anyone who can prove that hot liquid freezes faster under certain conditions and scientifically substantiates their solution will receive a £1,000 reward from the British Royal Society of Chemists.
Background
The fact that under a number of conditions, hot water freezes faster than cold water was noticed back in the Middle Ages. Francis Bacon and René Descartes spent a lot of effort explaining this phenomenon. However, from the point of view of classical heat engineering, this paradox cannot be explained, and they tried to bashfully hush up about it. The impetus for the continuation of the debate was a somewhat curious story that happened to Tanzanian schoolboy Erasto Mpemba in 1963. One day, during a lesson on making desserts at a chef school, the boy, distracted by other things, did not have time to cool the ice cream mixture in time and put a hot solution of sugar in milk into the freezer. To his surprise, the product cooled somewhat faster than that of his fellow students who observed the temperature regime for preparing ice cream.
Trying to understand the essence of the phenomenon, the boy turned to a physics teacher, who, without going into details, ridiculed his culinary experiments. However, Erasto was distinguished by enviable tenacity and continued his experiments not on milk, but on water. He became convinced that in some cases hot water freezes faster than cold water.
Having entered the University of Dar es Salaam, Erasto Mpembe attended a lecture by Professor Dennis G. Osborne. After its completion, the student puzzled the scientist with a problem about the rate of freezing of water depending on its temperature. D.G. Osborne ridiculed the very posing of the question, declaring with aplomb that any poor student knows that cold water will freeze faster. However, the young man’s natural tenacity made itself felt. He made a bet with the professor, proposing to conduct an experimental test right here in the laboratory. Erasto placed two containers of water in the freezer, one at 95°F (35°C) and the other at 212°F (100°C). Imagine the surprise of the professor and the surrounding “fans” when the water in the second container froze faster. Since then, this phenomenon has been called the “Mpemba Paradox”.
However, to date there is no coherent theoretical hypothesis explaining the “Mpemba Paradox”. It is not clear what external factors, the chemical composition of water, the presence of dissolved gases and minerals in it, influence the rate of freezing of liquids at different temperatures. The paradox of the “Mpemba Effect” is that it contradicts one of the laws discovered by I. Newton, which states that the cooling time of water is directly proportional to the temperature difference between the liquid and the environment. And if all other liquids completely obey this law, then water in some cases is an exception.
Why does hot water freeze faster?T
There are several versions of why hot water freezes faster than cold water. The main ones are:
- hot water evaporates faster, while its volume decreases, and a smaller volume of liquid cools faster - when cooling water from + 100°C to 0°C, volumetric losses at atmospheric pressure reach 15%;
- the greater the temperature difference, the greater the temperature difference, the higher the intensity of heat exchange between the liquid and the environment, so the heat loss of boiling water occurs faster;
- when hot water cools, a crust of ice forms on its surface, preventing the liquid from completely freezing and evaporating;
- at high water temperatures, convection mixing occurs, reducing the freezing time;
- Gases dissolved in water lower the freezing point, removing energy for crystal formation - there are no dissolved gases in hot water.
All these conditions have been repeatedly tested experimentally. In particular, the German scientist David Auerbach discovered that the crystallization temperature of hot water is slightly higher than that of cold water, which makes it possible for the former to freeze more quickly. However, later his experiments were criticized and many scientists are convinced that the “Mpemba Effect”, which determines which water freezes faster - hot or cold, can only be reproduced under certain conditions, which no one has been searching for and specifying until now.
In 1963, a Tanzanian schoolboy named Erasto Mpemba asked his teacher a stupid question - why did the warm ice cream in his freezer freeze faster than the cold one?
As a student at Magambi High School in Tanzania, Erasto Mpemba did practical work as a cook. He needed to make homemade ice cream - boil milk, dissolve sugar in it, cool it to room temperature, and then put it in the refrigerator to freeze. Apparently, Mpemba was not a particularly diligent student and delayed completing the first part of the task. Fearing that he would not make it by the end of the lesson, he put still hot milk in the refrigerator. To his surprise, it froze even earlier than the milk of his comrades, prepared according to the given technology.
He turned to the physics teacher for clarification, but he only laughed at the student, saying the following: “This is not universal physics, but Mpemba physics.” After this, Mpemba experimented not only with milk, but also with ordinary water.
In any case, already as a student at Mkwava Secondary School, he asked Professor Dennis Osborne from the University College in Dar Es Salaam (invited by the school director to give a lecture on physics to the students) specifically about water: “If you take two identical containers with equal volumes of water so that in one of them the water has a temperature of 35°C, and in the other - 100°C, and put them in the freezer, then in the second the water will freeze faster. Why?" Osborne became interested in this issue and soon, in 1969, he and Mpemba published the results of their experiments in the journal Physics Education. Since then, the effect they discovered has been called the Mpemba effect.
Are you interested in knowing why this happens? Just a few years ago, scientists managed to explain this phenomenon...
The Mpemba Effect (Mpemba Paradox) is a paradox that states that hot water under some conditions freezes faster than cold water, although it must pass the temperature of cold water during the freezing process. This paradox is an experimental fact that contradicts the usual ideas, according to which, under the same conditions, a more heated body takes more time to cool to a certain temperature than a less heated body to cool to the same temperature.
This phenomenon was noticed in their time by Aristotle, Francis Bacon and Rene Descartes. Until now, no one knows exactly how to explain this strange effect. Scientists do not have a single version, although there are many. It's all about the difference in the properties of hot and cold water, but it is not yet clear which properties play a role in this case: the difference in supercooling, evaporation, ice formation, convection, or the effect of liquefied gases on water at different temperatures. The paradox of the Mpemba effect is that the time during which a body cools down to the ambient temperature should be proportional to the temperature difference between this body and the environment. This law was established by Newton and has since been confirmed many times in practice. In this effect, water with a temperature of 100°C cools to a temperature of 0°C faster than the same amount of water with a temperature of 35°C.
Since then, different versions have been expressed, one of which was as follows: part of the hot water first simply evaporates, and then, when less of it remains, the water freezes faster. This version, due to its simplicity, became the most popular, but did not completely satisfy scientists.
Now a team of researchers from Nanyang Technological University in Singapore, led by chemist Xi Zhang, says they have solved the age-old mystery of why warm water freezes faster than cold water. As Chinese experts have found out, the secret lies in the amount of energy stored in hydrogen bonds between water molecules.
As you know, water molecules consist of one oxygen atom and two hydrogen atoms held together by covalent bonds, which at the particle level looks like an exchange of electrons. Another well-known fact is that hydrogen atoms are attracted to oxygen atoms from neighboring molecules - hydrogen bonds are formed.
At the same time, water molecules generally repel each other. Scientists from Singapore noticed: the warmer the water, the greater the distance between the molecules of the liquid due to an increase in repulsive forces. As a result, hydrogen bonds are stretched and therefore store more energy. This energy is released when the water cools - the molecules move closer to each other. And the release of energy, as is known, means cooling.
Here are the assumptions put forward by scientists:
Evaporation
Hot water evaporates faster from the container, thereby reducing its volume, and a smaller volume of water at the same temperature freezes faster. Water heated to 100°C loses 16% of its mass when cooled to 0°C. The evaporation effect is a double effect. Firstly, the mass of water required for cooling decreases. And secondly, due to evaporation, its temperature decreases.
Temperature difference
Due to the fact that the temperature difference between hot water and cold air is greater, therefore, the heat exchange in this case is more intense and the hot water cools faster.
Hypothermia
When water cools below 0°C it does not always freeze. Under some conditions, it can undergo supercooling, continuing to remain liquid at temperatures below freezing. In some cases, water can remain liquid even at a temperature of -20°C. The reason for this effect is that in order for the first ice crystals to begin to form, crystal formation centers are needed. If they are not present in liquid water, then supercooling will continue until the temperature drops enough for crystals to form spontaneously. When they begin to form in the supercooled liquid, they will begin to grow faster, forming slush ice, which will freeze to form ice. Hot water is most susceptible to hypothermia because heating it removes dissolved gases and bubbles, which in turn can serve as centers for the formation of ice crystals. Why does hypothermia cause hot water to freeze faster? In the case of cold water that is not supercooled, the following happens: a thin layer of ice forms on its surface, which acts as an insulator between the water and the cold air, and thereby prevents further evaporation. The rate of formation of ice crystals in this case will be lower. In the case of hot water subjected to supercooling, the supercooled water does not have a protective surface layer of ice. Therefore, it loses heat much faster through the open top. When the supercooling process ends and the water freezes, much more heat is lost and therefore more ice is formed. Many researchers of this effect consider hypothermia to be the main factor in the case of the Mpemba effect.
Convection
Cold water begins to freeze from above, thereby worsening the processes of heat radiation and convection, and hence heat loss, while hot water begins to freeze from below. This effect is explained by an anomaly in water density. Water has its maximum density at 4°C. If you cool water to 4°C and place it in an environment with a lower temperature, the surface layer of water will freeze faster. Because this water is less dense than water at 4°C, it will remain on the surface, forming a thin cold layer. Under these conditions, a thin layer of ice will form on the surface of the water within a short time, but this layer of ice will act as an insulator, protecting the lower layers of water, which will remain at a temperature of 4°C. Therefore, the further cooling process will be slower. In the case of hot water, the situation is completely different. The surface layer of water will cool more quickly due to evaporation and a greater temperature difference. Also, cold water layers are denser than hot water layers, so the cold water layer will sink down, bringing the warm water layer to the surface. This circulation of water ensures a rapid drop in temperature. But why does this process not reach an equilibrium point? To explain the Mpemba effect from the point of view of convection, it would be necessary to assume that the cold and hot layers of water are separated and the convection process itself continues after the average water temperature drops below 4 ° C. However, there is no experimental evidence to support this hypothesis that cold and hot layers of water are separated by the process of convection.
Gases dissolved in water
Water always contains gases dissolved in it - oxygen and carbon dioxide. These gases have the ability to reduce the freezing point of water. When water is heated, these gases are released from the water because their solubility in water is lower at high temperatures. Therefore, when hot water cools, it always contains less dissolved gases than in unheated cold water. Therefore, the freezing point of heated water is higher and it freezes faster. This factor is sometimes considered as the main one in explaining the Mpemba effect, although there is no experimental data confirming this fact.
Thermal conductivity
This mechanism can play a significant role when water is placed in the refrigerator compartment freezer in small containers. Under these conditions, it has been observed that a container of hot water melts the ice in the freezer underneath, thereby improving thermal contact with the freezer wall and thermal conductivity. As a result, heat is removed from a hot water container faster than from a cold one. In turn, a container with cold water does not melt the snow underneath. All these (as well as other) conditions were studied in many experiments, but an unambiguous answer to the question - which of them ensure 100% reproduction of the Mpemba effect - was never obtained. For example, in 1995, German physicist David Auerbach studied the effect of supercooling water on this effect. He discovered that hot water, reaching a supercooled state, freezes at a higher temperature than cold water, and therefore faster than the latter. But cold water reaches a supercooled state faster than hot water, thereby compensating for the previous lag. In addition, Auerbach's results contradicted previous data that hot water was able to achieve greater supercooling due to fewer crystallization centers. When water is heated, gases dissolved in it are removed from it, and when it is boiled, some salts dissolved in it precipitate. For now, only one thing can be stated: the reproduction of this effect significantly depends on the conditions under which the experiment is carried out. Precisely because it is not always reproduced.
But as they say, the most likely reason.
As the chemists write in their article, which can be found on the preprint website arXiv.org, hydrogen bonds are stronger in hot water than in cold water. Thus, it turns out that more energy is stored in the hydrogen bonds of hot water, which means that more of it is released when cooled to sub-zero temperatures. For this reason, hardening occurs faster.
To date, scientists have solved this mystery only theoretically. When they present convincing evidence of their version, the question of why hot water freezes faster than cold water can be considered closed.
In this article we will look at the question of why hot water freezes faster than cold water.
Heated water freezes much faster than cold water! This amazing property of water, for which scientists still cannot find an exact explanation, has been known since ancient times. For example, even in Aristotle there is a description of winter fishing: fishermen inserted fishing rods into holes in the ice, and so that they would freeze faster, they poured warm water on the ice. This phenomenon was named after Erasto Mpemba in the 60s of the 20th century. Mnemba noticed a strange effect while making ice cream and turned to his physics teacher, Dr. Denis Osborne, for an explanation. Mpemba and Dr. Osborne experimented with water at different temperatures and concluded that almost boiling water begins to freeze much faster than water at room temperature. Other scientists conducted their own experiments and each time obtained similar results.
Explanation of a physical phenomenon
There is no generally accepted explanation for why this happens. Many researchers suggest that the whole point is in the supercooling of the liquid, which occurs when its temperature drops below the freezing point. In other words, if water freezes at a temperature below 0°C, then supercooled water can have a temperature of, for example, -2°C and still remain liquid without turning into ice. When we try to freeze cold water, there is a chance that it will first become supercooled and only harden after some time. Other processes occur in heated water. Its faster transformation into ice is associated with convection.
Convection- this is a physical phenomenon in which the warm lower layers of a liquid rise, and the upper, cooled ones, fall.
The Mpemba effect or why does hot water freeze faster than cold water? The Mpemba Effect (Mpemba Paradox) is a paradox that states that hot water under some conditions freezes faster than cold water, although it must pass the temperature of cold water during the freezing process. This paradox is an experimental fact that contradicts the usual ideas, according to which, under the same conditions, a more heated body takes more time to cool to a certain temperature than a less heated body to cool to the same temperature. This phenomenon was noticed at one time by Aristotle, Francis Bacon and Rene Descartes, but it was only in 1963 that Tanzanian schoolboy Erasto Mpemba discovered that a hot ice cream mixture freezes faster than a cold one. As a student at Magambi High School in Tanzania, Erasto Mpemba did practical work as a cook. He needed to make homemade ice cream - boil milk, dissolve sugar in it, cool it to room temperature, and then put it in the refrigerator to freeze. Apparently, Mpemba was not a particularly diligent student and delayed completing the first part of the task. Fearing that he would not make it by the end of the lesson, he put still hot milk in the refrigerator. To his surprise, it froze even earlier than the milk of his comrades, prepared according to the given technology. After this, Mpemba experimented not only with milk, but also with ordinary water. In any case, already as a student at Mkwava Secondary School, he asked Professor Dennis Osborne from the University College in Dar Es Salaam (invited by the school director to give a lecture on physics to the students) specifically about water: “If you take two identical containers with equal volumes of water so that in one of them the water has a temperature of 35°C, and in the other - 100°C, and put them in the freezer, then in the second the water will freeze faster. Why?" Osborne became interested in this issue and soon, in 1969, he and Mpemba published the results of their experiments in the journal Physics Education. Since then, the effect they discovered has been called the Mpemba effect. Until now, no one knows exactly how to explain this strange effect. Scientists do not have a single version, although there are many. It's all about the difference in the properties of hot and cold water, but it is not yet clear which properties play a role in this case: the difference in supercooling, evaporation, ice formation, convection, or the effect of liquefied gases on water at different temperatures. The paradox of the Mpemba effect is that the time during which a body cools down to the ambient temperature should be proportional to the temperature difference between this body and the environment. This law was established by Newton and has since been confirmed many times in practice. In this effect, water with a temperature of 100°C cools to a temperature of 0°C faster than the same amount of water with a temperature of 35°C. However, this does not yet imply a paradox, since the Mpemba effect can be explained within the framework of known physics. Here are some explanations for the Mpemba effect: Evaporation Hot water evaporates faster from a container, thereby reducing its volume, and a smaller volume of water at the same temperature freezes faster. Water heated to 100 C loses 16% of its mass when cooled to 0 C. The effect of evaporation is a double effect. Firstly, the mass of water required for cooling decreases. And secondly, the temperature decreases due to the fact that the heat of evaporation of the transition from the water phase to the steam phase decreases. Temperature difference Due to the fact that the temperature difference between hot water and cold air is greater, therefore the heat exchange in this case is more intense and the hot water cools faster. Hypothermia When water cools below 0 C, it does not always freeze. Under some conditions, it can undergo supercooling, continuing to remain liquid at temperatures below freezing. In some cases, water can remain liquid even at a temperature of -20 C. The reason for this effect is that in order for the first ice crystals to begin to form, crystal formation centers are needed. If they are not present in liquid water, then supercooling will continue until the temperature drops enough for crystals to form spontaneously. When they begin to form in the supercooled liquid, they will begin to grow faster, forming slush ice, which will freeze to form ice. Hot water is most susceptible to hypothermia because heating it removes dissolved gases and bubbles, which in turn can serve as centers for the formation of ice crystals. Why does hypothermia cause hot water to freeze faster? In the case of cold water that is not supercooled, the following happens. In this case, a thin layer of ice will form on the surface of the vessel. This layer of ice will act as an insulator between the water and the cold air and will prevent further evaporation. The rate of formation of ice crystals in this case will be lower. In the case of hot water subjected to supercooling, the supercooled water does not have a protective surface layer of ice. Therefore, it loses heat much faster through the open top. When the supercooling process ends and the water freezes, much more heat is lost and therefore more ice is formed. Many researchers of this effect consider hypothermia to be the main factor in the case of the Mpemba effect. Convection Cold water begins to freeze from above, thereby worsening the processes of heat radiation and convection, and hence heat loss, while hot water begins to freeze from below. This effect is explained by an anomaly in water density. Water has a maximum density at 4 C. If you cool water to 4 C and put it at a lower temperature, the surface layer of water will freeze faster. Because this water is less dense than water at a temperature of 4 C, it will remain on the surface, forming a thin cold layer. Under these conditions, a thin layer of ice will form on the surface of the water within a short time, but this layer of ice will serve as an insulator, protecting the lower layers of water, which will remain at a temperature of 4 C. Therefore, further cooling process will be slower. In the case of hot water, the situation is completely different. The surface layer of water will cool more quickly due to evaporation and a greater temperature difference. In addition, cold water layers are denser than hot water layers, so the cold water layer will sink down, raising the warm water layer to the surface. This circulation of water ensures a rapid drop in temperature. But why does this process not reach an equilibrium point? To explain the Mpemba effect from this point of view of convection, it would be necessary to assume that the cold and hot layers of water are separated and the convection process itself continues after the average water temperature drops below 4 C. However, there is no experimental data that would confirm this hypothesis that cold and hot layers of water are separated by the process of convection. Gases dissolved in water Water always contains gases dissolved in it - oxygen and carbon dioxide. These gases have the ability to reduce the freezing point of water. When water is heated, these gases are released from the water because their solubility in water is lower at high temperatures. Therefore, when hot water cools, it always contains less dissolved gases than in unheated cold water. Therefore, the freezing point of heated water is higher and it freezes faster. This factor is sometimes considered as the main one in explaining the Mpemba effect, although there is no experimental data confirming this fact. Thermal conductivity This mechanism can play a significant role when water is placed in the refrigerator compartment freezer in small containers. Under these conditions, it has been observed that a container of hot water melts the ice in the freezer underneath, thereby improving thermal contact with the freezer wall and thermal conductivity. As a result, heat is removed from a hot water container faster than from a cold one. In turn, a container with cold water does not melt the snow underneath. All these (as well as other) conditions were studied in many experiments, but a clear answer to the question - which of them provide one hundred percent reproduction of the Mpemba effect - was never obtained. For example, in 1995, German physicist David Auerbach studied the effect of supercooling water on this effect. He discovered that hot water, reaching a supercooled state, freezes at a higher temperature than cold water, and therefore faster than the latter. But cold water reaches a supercooled state faster than hot water, thereby compensating for the previous lag. In addition, Auerbach's results contradicted previous data that hot water was able to achieve greater supercooling due to fewer crystallization centers. When water is heated, gases dissolved in it are removed from it, and when it is boiled, some salts dissolved in it precipitate. For now, only one thing can be stated - the reproduction of this effect significantly depends on the conditions under which the experiment is carried out. Precisely because it is not always reproduced. O. V. Mosin
21.11.2017 11.10.2018 Alexander Firtsev
« Which water freezes faster, cold or hot?“- try asking your friends a question, most likely most of them will answer that cold water freezes faster - and they will make a mistake.
In fact, if you simultaneously place two vessels of the same shape and volume in the freezer, one of which contains cold water and the other hot, then it is the hot water that will freeze faster.
Such a statement may seem absurd and unreasonable. If you follow the logic, then hot water must first cool down to the temperature of cold water, and cold water should already turn into ice at this time.
So why does hot water beat cold water on its way to freezing? Let's try to figure it out.
History of observations and research
People have been observing this paradoxical effect since ancient times, but no one attached much importance to it. Thus, Arestotle, as well as Rene Descartes and Francis Bacon, noted in their notes the inconsistencies in the rate of freezing of cold and hot water. An unusual phenomenon often appeared in everyday life.
For a long time, the phenomenon was not studied in any way and did not arouse much interest among scientists.
The study of this unusual effect began in 1963, when an inquisitive schoolboy from Tanzania, Erasto Mpemba, noticed that hot milk for ice cream froze faster than cold milk. Hoping to get an explanation for the reasons for the unusual effect, the young man asked his physics teacher at school. However, the teacher only laughed at him.
Later, Mpemba repeated the experiment, but in his experiment he no longer used milk, but water, and the paradoxical effect was repeated again.
6 years later, in 1969, Mpemba asked this question to physics professor Dennis Osborn, who came to his school. The professor was interested in the young man’s observation, and as a result, an experiment was conducted that confirmed the presence of the effect, but the reasons for this phenomenon were not established.
Since then the phenomenon has been called Mpemba effect.
Throughout the history of scientific observations, many hypotheses have been put forward about the causes of the phenomenon.
So in 2012, the British Royal Society of Chemistry would announce a competition of hypotheses explaining the Mpemba effect. Scientists from all over the world participated in the competition; a total of 22,000 scientific papers were registered. Despite such an impressive number of articles, none of them brought clarity to the Mpemba paradox.
The most common version was according to which hot water freezes faster, since it simply evaporates faster, its volume becomes smaller, and as the volume decreases, its cooling rate increases. The most common version was eventually refuted because an experiment was conducted in which evaporation was excluded, but the effect was nevertheless confirmed.
Other scientists believed that the cause of the Mpemba effect was the evaporation of gases dissolved in water. In their opinion, during the heating process, gases dissolved in water evaporate, due to which it acquires a higher density than cold water. As is known, an increase in density leads to a change in the physical properties of water (an increase in thermal conductivity), and therefore an increase in the cooling rate.
In addition, a number of hypotheses have been put forward describing the rate of water circulation depending on temperature. Many studies have attempted to establish the relationship between the material of the containers in which the liquid was located. Many theories seemed very plausible, but they could not be scientifically confirmed due to a lack of initial data, contradictions in other experiments, or because the identified factors were simply not comparable with the rate of cooling of water. Some scientists in their works questioned the existence of the effect.
In 2013, researchers at Nanyang Technological University in Singapore claimed to have solved the mystery of the Mpemba effect. According to their research, the reason for the phenomenon lies in the fact that the amount of energy stored in hydrogen bonds between cold and hot water molecules is significantly different.
Computer modeling methods showed the following results: the higher the water temperature, the greater the distance between the molecules due to the fact that the repulsive forces increase. Consequently, the hydrogen bonds of molecules stretch, storing more energy. When cooled, the molecules begin to move closer to each other, releasing energy from hydrogen bonds. In this case, the release of energy is accompanied by a decrease in temperature.
In October 2017, Spanish physicists, in the course of another study, found that a major role in the formation of the effect is played by the removal of a substance from equilibrium (strong heating before strong cooling). They determined the conditions under which the likelihood of the effect occurring is maximum. In addition, scientists from Spain confirmed the existence of the reverse Mpemba effect. They found that when heated, a colder sample can reach a high temperature faster than a warmer one.
Despite comprehensive information and numerous experiments, scientists intend to continue studying the effect.
Mpemba effect in real life
Have you ever wondered why in winter the skating rink is filled with hot water and not cold? As you already understand, they do this because a skating rink filled with hot water will freeze faster than if it was filled with cold water. For the same reason, hot water is poured into the slides in winter ice towns.
Thus, knowledge of the existence of the phenomenon allows people to save time when preparing sites for winter sports.
In addition, the Mpemba effect is sometimes used in industry to reduce the freezing time of products, substances and materials containing water.
