|Mpemba effect (source: Daily Mail)|
A homely article in the Daily Mail includes a tip for making ice cubes faster: use hot water.
Warm water cools faster than cold, a counterintuitive fact known as the Mpemba Effect. There are a number of suggested explanations but the latest (covered a few months ago in the DM) focuses on the weak bonds between water molecules, which is why water forms long chains. The latest theory says the bonds are stretched when the liquid is warmed, and snap back as it cools.
It seems that this new theory is not complete.
I have an amateur tweak: boiling not only stretches the long molecule chains, but breaks them, and it takes some time for them to re-form. During this period it may be easier for the separated molecules (or short molecule chains) to reassemble into the crystalline structure of ice, than for long liquid chains to be converted into the solid form.
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