The Mpemba Effect is a phenomenon in which hot water freezes faster than cold water under certain conditions.
The effect was first observed by a Tanzanian high school student named Erasto Mpemba in the 1960s, although the phenomenon has been documented by scientists as far back as Aristotle.
The exact mechanism behind the Mpemba Effect is still not fully understood, but it is believed to be a combination of factors such as evaporation, convection, and supercooling.
The Mpemba Effect is most likely to occur when the initial temperature difference between the hot and cold water is large, the water is pure and free of impurities, and the containers used to hold the water are identical.
While the Mpemba Effect may seem like a curious scientific phenomenon, it actually has practical applications in fields such as ice cream making, cryopreservation, and climate science.