which freezes faster milk or water?
&& WHY!!!
for best answer if its a lot of info.
2007-05-21 15:51:44 · 2 answers · asked by Asdfghjkl; 2 in Education & Reference ➔ Homework Help
It's called the Mpemba effect.
This strange and counterintuitive effect was first observed by the ancient Greek philosopher and was made famous in recent times by a Tanzanian school student called Erasto Mpemba. He noticed that the sugared milk he was using to make ice cream froze more quickly if it started out hot. But what is behind the so-called "Mpemba effect"?
The answer is that it precipitates out solutes."
The solutes Katz has in mind are calcium and magnesium bicarbonate, which make most drinking water "hard". When the water is heated, these precipitate out to form the solid scale that "furs" up the inside of a kettle.
2007-05-21 15:58:23 · answer #1 · answered by danielromero60 3 · 0⤊ 0⤋
water. add solids or salts to it and it freezes more slowly.
2007-05-21 22:59:19 · answer #2 · answered by Texas Cowboy 7 · 0⤊ 0⤋