Bilingual edition: English is preserved and Chinese follows each unit. Terminology uses the confirmed v20260916 glossary; automated semantic review remains traceable.
中英双语版:英文原文完整保留,中文紧随对应单元;术语采用 v20260916 确认表,自动语义审校结果可追溯。

Hot Water Freezing?

热水结冰?

The rumor persists that hot water will freeze faster than cold water. It sounds implausible because the hot water has more internal energy which must be removed before it can start the phase change. Perhaps this tale had its origin in the days of non-frost-free refrigerators in which a considerable buildup of ice on the walls of the freezing compartment was a common occurrence. Ice acts as an insulator, inhibiting the cooling process.

人们仍流传着一个说法,即热水比冷水更容易结冰。这听起来不太可能,因为热水具有更多的内能,必须在它开始相变之前将其移除。也许这个故事起源于非除霜冰箱的时代,当时冷冻室的墙壁上常常积有大量冰层。冰起到绝缘体的作用,抑制了冷却过程。
Another Scenario
另一种情景
Mpemba Effect
迈帕效应
Heat Questions
热学问题
Index

Heat concepts

Heat transfer concepts
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What about snap-freezing?

关于无脆化冻结的情况?

Another scenario suggested for the "hot water freezing" story is the possibility of supercooling and snap-freezing by the hot water.

另一种解释的‘热水结冰’故事是可能的:热水可能因过冷而迅速结冰。
Mpemba Effect
迈帕效应
Index

Heat concepts

Heat transfer concepts
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The Mpemba Effect?

迈珀姆巴效应?

There is in fact a large body of literature about initially hot water freezing faster than cold water and this phenomenon has been labeled the "Mpemba effect" (see references). The literature cited here takes the position that the phenomenon of supercooling is the main mechanism involved and that the history (dissolved gases, etc.) is not crucial to the phenomenon. Supercooling to -5 C or lower is cited and it is suggested that both the initially hot and the initially cold water supercool. If the cold water supercools more below the normal 0°C than the hot water, that will delay its freezing transition. In that case, the hot water may in fact freeze more quickly with nothing more than the degree of supercooling to distinguish the two samples. It was also pointed out that the degree of supercooling is not easily predictable, since it probably depends upon tiny particles or bubbles which nucleate the crystal formation. Experiments showed different amounts of supercooling for the same sample when it was repeatedly liquified and refrozen.

事实上,有关初始温度较高的水比初始温度较低的水冻结更快的现象存在大量文献,这种现象被称为“Mpemba效应”(见参考文献)。此处引用的文献认为,过冷是主要的机制,而历史因素(如溶解气体等)对这一现象并不关键。过冷至-5°C或更低被提及,并建议初始温度较高的水和初始温度较低的水都会发生过冷。如果冷水比热水在0°C以下过冷更多,那么它的冻结过程会延迟。在这种情况下,热水可能实际上会更快冻结,仅凭过冷的程度即可区分两种样品。还指出,过冷的程度不容易预测,因为这可能取决于促成晶体形成的微小粒子或气泡。实验显示,同一样品在反复液化和重新冻结过程中表现出不同的过冷程度。

Some references are:
Knight, Charles A., The Mpemba Effect: The Freezing Times of Hot and Cold Water, Letter in Am J Phys, Vol 64, May 1996, p524

一些参考文献是:Knight, Charles A., 《Mpemba效应:热水和冷水的冻结时间》,《美国物理评论》1996年5月第64卷,第524页。

Auerbach, David, Supercooling and the Mpemba Effect: When Hot Water Freezes Faster Than Cold, Am J Phys. 63, 882-885, (1995)

阿乌尔巴赫,大卫,过冷与迈帕效应:当热水比冷水更快结冰时,《美国物理期刊》63,882-885,(1995)

Dorsey, N.E., Am. Philos. Soc. 38, 247-328, (1948).

Dorsey, N.E., Am. Philos. Soc. 38, 247-328, (1948).(专名或术语)

Dorsey, N.E., The Properties of Ordinary Water Substance, Reinhold, Scranton, PA., (1940).

Dorsey, N.E., 《普通水物质的性质》, Reinhold, Scranton, PA., (1940).
Index

Heat concepts

Heat transfer concepts
索引 热学概念 热传递概念
  HyperPhysics***** Thermodynamics
HyperPhysics ***** 热力学
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