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General Science / What freezes first, hot or cold water ?
« on: 13/03/2005 17:12:32 »
This is a continuation of the "ice cube" thread, but I started
a new thread because the old one does not belong to me.
I decided to do the hot/cold water freezing experiment myself.
The water samples were from my tap. GH = 187 ppm. KH = 68 ppm.
The cold sample was prepared first. 232 g of tap water was put
into a 1 pint Corningware dish. The hot water was boiled, then
232 g was poured into another 1 pint Corningware dish. Both
samples were carried to a chest freezer at -24 C, and placed
on a wire rack in the freezer. The first temperature reading
was taken at this time, which would have been about 5 minutes
after the boiling water was poured from the kettle.
Temperature data was taken after 20 minutes in the freezer,
with a type K thermocouple. After the surface ice became too
thick to poke the thermocouple wire into, I stopped measuring
that sample.
Temperature Data
Freezing Observations
The cold sample had a thin layer of ice form at 40 minutes.
The hot sample had a thin layer of ice form at 60 minutes.
Post-freezing Mass
The cold sample contained 232 g of water.
The hot sample contained 215 g of water.
Conclusions
Hot water does not freeze faster than cold water, but it is
apparent why one could come to the opposite conclusion. First,
the volume of hot water needed to add 232 g to the Corningware
dish was noticably larger than the cold water. If one were using
a volume measurement, one would start with less hot water. Then
the hot water lost most of its heat in the first minutes of the
experiment, even before I could transfer the containers to the
freezer. Most of this heat loss was carried by evaporation, and
that showed up in the mass measurement of the frozen water. If
one were performing this experiment using a shallow pan, such
as an ice cube tray, that would cause a large amount of mass to be
lost to evaporation. The remaining hot water could freeze before
the more massive cold sample.
The observed freezing temperature of the cold sample was 0.8 C,
and the hot sample at 1.8 C. It is tempting to say that was caused
by loss of GH due to boiling in the hot sample, but my observation
intervals are too large to be sure.
a new thread because the old one does not belong to me.
I decided to do the hot/cold water freezing experiment myself.
The water samples were from my tap. GH = 187 ppm. KH = 68 ppm.
The cold sample was prepared first. 232 g of tap water was put
into a 1 pint Corningware dish. The hot water was boiled, then
232 g was poured into another 1 pint Corningware dish. Both
samples were carried to a chest freezer at -24 C, and placed
on a wire rack in the freezer. The first temperature reading
was taken at this time, which would have been about 5 minutes
after the boiling water was poured from the kettle.
Temperature data was taken after 20 minutes in the freezer,
with a type K thermocouple. After the surface ice became too
thick to poke the thermocouple wire into, I stopped measuring
that sample.
Temperature Data
- TIME __HOT T COLD T
- 00 min 66.0 C 16.8 C
- 20 min 23.1 C 06.1 C
- 30 min 14.7 C 03.4 C
- 40 min 09.3 C 01.0 C
- 50 min 04.5 C 00.7 C
- 60 min 01.8 C 00.7 C
- 72 min 00.8 C 00.8 C
- 82 min 00.8 C thick ice
Freezing Observations
The cold sample had a thin layer of ice form at 40 minutes.
The hot sample had a thin layer of ice form at 60 minutes.
Post-freezing Mass
The cold sample contained 232 g of water.
The hot sample contained 215 g of water.
Conclusions
Hot water does not freeze faster than cold water, but it is
apparent why one could come to the opposite conclusion. First,
the volume of hot water needed to add 232 g to the Corningware
dish was noticably larger than the cold water. If one were using
a volume measurement, one would start with less hot water. Then
the hot water lost most of its heat in the first minutes of the
experiment, even before I could transfer the containers to the
freezer. Most of this heat loss was carried by evaporation, and
that showed up in the mass measurement of the frozen water. If
one were performing this experiment using a shallow pan, such
as an ice cube tray, that would cause a large amount of mass to be
lost to evaporation. The remaining hot water could freeze before
the more massive cold sample.
The observed freezing temperature of the cold sample was 0.8 C,
and the hot sample at 1.8 C. It is tempting to say that was caused
by loss of GH due to boiling in the hot sample, but my observation
intervals are too large to be sure.