Is it possible that the secret to faster ice cream might be in starting with hot milk?
This may seem counterintuitive, but it’s called the Mpemba effect. Scientists now believe this is because the velocities of water particles have a specific disposition while they’re hot that allows them to freeze more readily. If proven correct, this finding could also be applied to everyday things, like cooling down
electronic devices, according to research out of Universidad Carlos III de Madrid.
If the Mpemba effect holds true, starting with hot milk could potentially speed up the freezing process, giving you a cool treat even quicker. Who knew hot beginnings could lead to frosty delights?
#MpembaEffect
Source -rd.com
