"Hur snabbt en vätska kyls ned beror på temperaturskillnaden mellan vätskan och dess omgivning. Ju större temperaturskillnad, desto snabbare sjunker temperaturen."
Så om du har varmvatten i -15 grader så kommer det frysa snabbare än om du har kallvatten i -15 grader eftersom temperaturskillnaden är större. "Ju större temperaturskillnad, desto snabbare sjunker temperaturen" =ju större temperatur skillnad emellan vattnet temperatur och omgivningens temperatur desto snabbare fryser vattnet
Jag pratar inte om några videos på youtube/tiktok, jag pratar om vad forskning och studier i ämnet säger.
Det är helt okej om man vill fylla på sin balja till hästarna med varmvatten, forskning visar även att hästar dricker mer av varm/ljummet vatten än om vattnet är kallt.
Men att varmt vatten fryser snabbare än kallt vatten är bevisat genom forskning och studier.
Jag pratar också om forskning och studier. Och Mbempaeeffekten (igen, stavning) bara funkar under vissa specifika förutsättningar.
Sammanfattning av forskning på ämnet: (obs! Man är inte ens överens om definitionen av 'frysa' när det kommer till "varmvatten fryser fortare än kallt" och inte heller vad 'varmvatten' är.
David Auerbach has described an effect that he observed in samples in glass beakers placed into a liquid cooling bath. In all cases the water supercooled, reaching a temperature of typically −6 to −18 °C (21 to 0 °F; 267 to 255 K) before spontaneously freezing. Considerable random variation was observed in the time required for spontaneous freezing to start and in some cases this resulted in the water which started off hotter (partially) freezing first.
In 2016, Burridge and Linden defined the criterion as the time to reach 0 °C (32 °F; 273 K), carried out experiments, and reviewed published work to date. They noted that the large difference originally claimed had not been replicated, and that studies showing a small effect could be influenced by variations in the positioning of thermometers: "We conclude, somewhat sadly, that there is no evidence to support meaningful observations of the Mpemba effect."
In controlled experiments the effect can entirely be explained by undercooling and the time of freezing was determined by what container was used.
Philip Ball, a reviewer for Physics World wrote:
"Even if the Mpemba effect is real — if hot water can sometimes freeze more quickly than cold — it is not clear whether the explanation would be trivial or illuminating."
Ball pointed out that investigations of the phenomenon need to control a large number of initial parameters (including type and initial temperature of the water, dissolved gas and other impurities, and size, shape and material of the container, and temperature of the refrigerator) and need to settle on a particular method of establishing the time of freezing, all of which might affect the presence or absence of the Mpemba effect. The required vast multidimensional array of experiments might explain why the effect is not yet understood.
New Scientist recommends starting the experiment with containers at 35 and 5 °C (95 and 41 °F; 308 and 278 K), respectively, to maximize the effect. In a related study, it was found that freezer temperature also affects the probability of observing the Mpemba phenomenon as well as container temperature does