English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The Mpemba effect is the assertion that it is quicker to cool or freeze water when the initial temperature is high. We define the Mpemba effect to have been observed when two samples of water, one initially warmer than the other, are cooled and the initially hotter sample freezes or cools to a prescribed temperature in less time; this assumes that the samples are of the same mass, are at least as pure as drinking water, the cooling is delivered to both samples in the same manner and the same level of insulation is applied to both. Under this definition, we enable repeatable observations of the Mpemba effect by systematically introducing increased nucleation sites (in our case by roughening the container walls with sandpaper) within the cooling environment of the initially warmer sample. We remain able to observe the Mpemba effect when the enthalpy of cooling and freezing the initially warmer sample exceeds that of the initially cooler sample by over 50%, corresponding to a difference in the initial temperatures of around 50 °C. The context of this study, initiated by a high-school student who then carried out all of the experiments, highlights the value of the Mpemba effect as a tool for scientific learning and engagement.

Observing the Mpemba effect with minimal bias and the value of the Mpemba effect to scientific outreach and engagement