Analysis of the Mpemba Effect

I. Objectives
The general objective of this experiment is to investigate the question, "Can hot water
freeze faster than cold water?"
It specifically aims to:
1. Examine the available evidence for the Mpemba effect under certain proposed
mechanisms
2. Determine the factors that might affect or might deviate from the behavior.

II. Background of the Experiment

Mpemba Effect

The Mpemba Effect was first recorded in journals at around the late 20th century but it
was born from observations by Aristotle, Bacon and later on, Descartes. It has now been cited in
research journals as well as scientific journals. The effect is that hot water initially freezes faster
than cooling water. This effect has been explained in some experiments where evaporation
reduced the amount of water needed to cool or where the hot vessels thermal contact was
augmented due to melting ice. Though, there are some experiments where both of these effects
were accounted for and yet hot water still cooled to zero, began freezing or froze more quickly
than the cold water.
There are a number of explanations that have been proposed that explains the causes
of the Mpemba effect including evaporation as mentioned earlier. Convection may also play a
role in the Mpemba effect as higher convection in the warmer water may spread ice crystals
faster. Additionally, the low water density particularly in temperatures less than 4 degrees
Celsius tends to hinder the effect of the convection currents that cool the lower part of the liquid.
In natural cases, the presence of solutes such as calcium carbonate may also affect the rate at
which the warmer water cools, though this has been accounted for in numerous experiments.
Aside from the presence of solutes, relatively colder water may carry more dissolved gases than
warmer water. This effect has been supported experimentally but there is a lack of theoretical
support as to why this has an effect on the rate of cooling.
 The data that needs to be collected are the temperature of the liquid both at the top and
bottom of the vessel at a specific time and the amount of sodium chloride present in the
solution. They will be measured in degrees Celsius, seconds and g/mL, respectively. The
amount of sodium chloride, time and initial temperature will be the independent variables and
the temperature will be considered as the dependent variable. There will be a total of three trials
for each case and will be averaged for each case. For each case, a temperature vs time graph
will be generated to compare the rate of cooling for each case.

Leidenfrost Effect

The Leidenfrost effect is considered as the reverse of the Mpemba effect where an
insulating vapor layers keeps the water from boiling rapidly.

Figure 1: Typical shapes of Leidenfrost water drops of various sizes.

 Figure 2: Pool Boiling Curve of Saturated Water

Figure 2 above shows the pool boiling curve of saturated water as heat flux as a function
of temperatures. The figure shows the different pool boiling regimes which describe the different
behaviors of the water as temperature increases. The leidenfrost effect commonly occurs in the
transition boiling regime where the water boils so rapidly that it creates a thin film of air between
the surface and the water so heat flux decreases as water vapor has a low heat transfer
coefficient compared to water.

III. Materials & Reagents

A. Materials

Equipment/Material Use Cost

Freezer for freezing of the sample P9,999 (Matrix MX-BD157

Chest Freezer 5.5 cu.ft)
(Lazada)

Hot Plate for heating of the sample available in the lab

Thermometer for temperature monitoring available in the lab

Weighing Scale for mass monitoring available in the lab

 Timer for time monitoring watches or mobile phones
may be used

Plastic Beaker to contain the sample when P410 (250mL) (Lazada)

freezing

Glass Beaker to contain the sample when available in the lab

heating

B. Reagents

Reagent Amount and Use Cost

Water 1000 ml; sample available in the lab

Salt 40 g; added to water to available in the lab

account for supercooling

IV. Experimental Setup & Procedure

A. Preparation of Setup

Measure a 250 - ml water into the plastic beaker. It is important to note that the
volume can be set by the researchers themselves. However, it is an optimal option to
choose within the 200 to 500 ml range for easier observation of change and
measurement of temperature. Furthermore, use of plastic beaker is highly required in
this setup since the water will be exposed to sudden change in temperatures, which can
cause breakage if a glass beaker will be used. Heat or cool the water to the desired
initial temperature as seen on Figure 1. To test the behavior of Mpemba Effect, the
researchers set the temperature range from 0 to 100°C

Table 1. Setup with varying temperature

Setup Temperature (°C)

1 5

2 15

3 85

4 95
 For the heating setup, do not use the plastic beaker directly in increasing the
temperature of water. Put the water into a different container (can be a glass beaker or
metal container) then heat using hot plate. When the desired temperature is reached,
immediately transfer it to the plastic beaker.

B. Test for Mpemba Effect

After preparing each setup, immediately weigh the beaker and then place it in the
freezer to observe for evaporative mechanism. Place the two thermometers at different
positions to account for convective mechanism. Monitor the temperature at regular
intervals, and record the time it takes for the temperature to reach 0°C. Also, take note of
the temperature where the first formation of ice crystals appears. Moreover, the
positioning of the thermometers will be based on the measurement of the beaker.
Measure its space diagonal from the bottom to the height of the water and divide it by
three as seen on Figure X. The points of division will be the tip of the thermometer.

Figure X. Getting the space diagonal of the beaker with water

Take note for physical observations for frost forming around the beakers and
qualitatively describe the formed frost in a separate results table. Weigh the beaker and
water at the end of the experiment to check how much water evaporated while it was in
the freezer. However, letting the beaker to warm up is also an alternative process to
assure that there’s no condensation. However, keep it covered to prevent water from
evaporating.
Repeat the experiment at least three times for each chosen initial temperature.
Repeat the pure water steps, however instead of pure water, saturate it with constant
amount of table salt in each setup. This setup is to test for the supercooling mechanism.
For this to happen, water needs nucleation sites such as impurities. Another idea is to
use an electronic thermometer with a remote temperature probe to increase the
accuracy of data. However, the use of normal thermometers is sufficient enough if the
time intervals between checking are consistent and measurement is done within a short
time.

V. MSDS & Waste Disposal

A. Water
 Chemical Name Water

Properties stable, odorless, colorless liquid

Hazards Non-irritant, non-corrosive, non-hazardous, non-toxic.

Hot water may cause scalding

First Aid In-case of scalding, run the affected area with cold water
or any harmless liquid. Seek medical attention if skin
looks raw and blisters form. Remove clothing or jewelry
before skin starts to swell. Pat the skin dry and cover with
loose gauze.

Fire Fighting Measures If fire is caused by equipment, immediately unplug if it is

safe. Either way, immediately notify others of the hazard
and attempt to extinguish only if it is safe. Otherwise,
evacuate.

Handling & Storage No specific precautions.

Waste Disposal Can be disposed of in sink. For spills, use a dry inert
material to absorb and dispose in appropriate waste
disposal.

B. Salt

Chemical Name Sodium Chloride

Properties white, saline, solid crystalline powder

Hazards May cause skin and eye irritation. Slightly hazardous in

case of ingestion and inhalation.

First Aid For eye contact, check for and remove contact lenses.
Immediately flush with plenty of running water for at least
15 minutes.
For skin contact, wash with soap and water. Cover the
irritated portion of the skin with an emollient.
If inhaled, victim must be removed to fresh air. If not
breathing, artificial respiration must be given.
If ingested, vomiting must not be induced. Never give
anything by mouth to an unconscious person. Loosen
tight clothing.

Fire Fighting Measures Not flammable.

Handling & Storage Must be kept locked up. Avoid ingestion and inhalation.
Avoid contact with eyes. Containers must be kept tightly
 closed in a cool, well-ventilated area.

Waste Disposal May be disposed of in sink if diluted by copious amount

of water. Otherwise, dispose in “Inorganic Salts” waste
container.

VI. Data Tables

A. Experimental Data

Temperature and Time Data for Mpemba Effect

SETUP 1 SETUP 2 SETUP 3 SETUP 4
Time Temperature Time Temperature Time Temperature Time Temperature

Note:
For easier analysis of results and comparison of setup, plotting the data point given above
is recommended.

Possible Formation of Frost

Note: Start filling this out only at the time when frost formation occurs.
Time Temperature Description
VII. References

Bregovič, N. (2013). Mpemba effect from a viewpoint of an experimental physical chemist.

Rsc.Org. Retrieved from http://www.rsc.org/images/nikola-bregovic-entry_tcm18-
225169.pdf
Brownridge, J. D. (2010). A search for the Mpemba effect: When hot water freezes faster
then cold water. Retrieved from https://www.binghamton.edu/physics/docs/Preprint and
Supplemental 9 Mar 10.pdf
Chaplin, M. (2017). Mpemba effect. Retrieved February 8, 2018, from
http://www1.lsbu.ac.uk/water/mpemba_effect.html#a
Esposito, S., Risi, R. De, & Somma, L. (2008). Mpemba effect and phase transitions in the
adiabatic cooling of water before freezing, 387, 757–763.
https://doi.org/10.1016/j.physa.2007.10.029
Lasanta, A., & Santos, A. (2016). When the Hotter Cools More Quickly : Mpemba Effect in
Granular Fluids, (November). https://doi.org/10.1103/PhysRevLett.119.148001
Vynnycky, M., & Kimura, S. (2015). International Journal of Heat and Mass Transfer Can
natural convection alone explain the Mpemba effect ? International Journal of Heat and
Mass Transfer, 80, 243–255. https://doi.org/10.1016/j.ijheatmasstransfer.2014.09.015
Jeng, M. (2006). The Mpemba effect: When can hot water freeze faster than cold?
American Journal of Physics, 74(6), 514–522. http://doi.org/10.1119/1.2186331