On Sep 24, 2008, at 12:06 PM, Harry Veeder wrote:
THIS ARTICLE APPEARS IN NEW SCIENTIST MAGAZINE ISSUE: 3 JUNE 2006
AUTHOR: MARCUS CHOWN
Jonathan Katz of Washington University in St Louis, it's all to do
with solutes. "You have to ask yourself: what does heating do to
water that makes it easier to freeze?" he says. "The answer is that
it precipitates out solutes."
The solutes Katz has in mind are calcium and magnesium bicarbonate,
which make most drinking water "hard".
The above simply evades the Mpemba problem altogether. The original
problem is posed for distilled water.
Best regards,
Horace Heffner
http://www.mtaonline.net/~hheffner/
