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Key Points:
- It refers to the phenomenon where hot water freezes faster than cold water under certain conditions.
- It was named after Erasto Mpemba, a Tanzanian student who observed this effect while making ice cream in the 1960s.
- The exact cause of the Mpemba Effect is still debated among scientists, with various theories proposed, including evaporation, supercooling, and dissolved gases.
- Factors such as container shape, volume, and initial temperature differences can influence the occurrence of the Mpemba Effect.
- Applications: ice cream production, cryogenics, and the preservation of organs for transplant.
Why in news?
- Researchers have conducted numerous experiments to determine the causes of this confusing phenomenon, but a consensus conclusion remains to be found.
