标题： 更快的热量传递解释了热水与冷水同时冻结中的意外扭转现象 显示英文标题

标题： Faster Heat Transfer Clarifies the Unexpected Twist in the Simultaneous Freezing of Hot versus Cold Water

摘要： 水与其他液体相比表现出许多独特的性质，其中一些已被解释，而另一些仍令人困惑。 其中，有人提出并广泛讨论过，热水会比冷水冻结得更快。 众多研究已经证明，成功阐明这种效应非常困难，因此围绕这一现象的解释存在高度争议。 在这里，我们证明当装有冷水和热水的两个杯子同时放入含有冰核剂的冷冻箱中时，热水会比冷水冻结得更快且更深，尤其是在初始温度差较大的情况下。 另一方面，与一些先前的观点相反，热水样品的结晶开始时间总是而且逻辑上被推迟了。 在这些条件下，消除了过冷现象，并且温度记录完全受控，无论测试的是热水与室温样品还是室温与冷水样品，稳健的实验都遵循相同趋势。 提出了热传递的差异并进行了模拟，以根据牛顿定律解释冻结时间的这种差异。 这些结果解决了关于实验性姆佩巴效应的谜团，而无需质疑相关效应的新兴研究。 显示英文摘要

摘要： Water exhibits many unique properties compared to other liquids, with some of these explained and others remaining enigmatic. Among them, it was proposed and extensively debated that hot water would freeze faster than cold. Numerous studies have demonstrated the difficulty of successfully elucidating this effect, making explanations surrounding this phenomenon highly controversial. Here, we demonstrate that when two cups filled with cold and hot water are introduced simultaneously in a freezer saturated with ice-nucleating agents, the hot sample freezes faster and to a greater depth than the cold sample, particularly when the initial temperature difference is high. On the other hand, against some previous beliefs, the time to onset of crystallization is always and logically retarded for hotter samples. In these conditions, where supercooling is eliminated, and temperature recording is perfectly controlled, robust experiments follow the same trend, whether hot versus room temperature samples or RT versus cold samples are tested. Differences in heat transfer are proposed and simulated to explain such divergence in freezing time in compliance with Newton law. These results resolve the mystery surrounding the experimental Mpemba effect without questioning the burgeoning research on related effects.