>
> 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/
>
has the effect actually been observed with distilled water?
harry
