Mpemba Effect
Updated 2026-08-01
INTRODUCTION
English translation pending.
CORE DEFINITION
The Mpemba effect is named after Erasto Mpemba, a Tanzanian student who noticed that a hot ice-cream mixture froze faster than a cold one. The claim that a hotter liquid can freeze before a cooler one under identical conditions is documented but not consistently reproducible, and proposed explanations involve evaporation, convection currents, dissolved gases, supercooling and frost formation. The key qualifier is that the effect depends on the specific setup and on how freezing is defined; it is not a general rule, and its existence is still debated.
SCAFFOLDING EFFECT
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Several mechanisms may operate together rather than singly. A hotter container loses mass faster through evaporation, leaving less liquid to freeze, and the loss of dissolved gas can change the temperature at which freezing begins. Convection in a hot sample redistributes heat and can establish a steeper temperature gradient, while the colder sample may sit in a state of supercooling. Because the dominant mechanism depends on the container, the volume and the cooling environment, the effect appears in some setups and disappears in others.
MINIMUM ACTION
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Source support: Explicit
- zh.wikipedia.orghttps://zh.wikipedia.org/wiki/%E5%A7%86%E6%BD%98%E5%B7%B4%E7%8E%B0%E8%B1%A1verified
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