Under certain conditions, very hot liquids can freeze more quickly than cooler ones—a phenomenon called the Mbemba effect, after the Tanzanian high school student who accidentally observed it.

Explaining the Leidenfrost effect, where water can hover and move against gravity

Water droplets can glide across surfaces whose temperatures are well above water's boiling point. This heat instantly vaporizes the bottom of the droplet, creating a layer of steam that the rest of the droplet rides and bounces upon. This can be seen when sprinkling water on skillets to determine if the surface is hot enough to cook on.

If the temperature of water continuously decreases but it is not given room to expand, it will eventually contract and form exotic forms of ice that sink in liquid water.

High freezing speed restricts the development of gritty crystal chunks in ice cream

For this reason, ice cream does not maintain its smoothness when refrozen in a traditional freezer over several hours. The smooth texture is also made possible by balancing fat, sugar, and emulsifiers.

Is ice slippery because of amorphization—a chaos of molecules caused by sliding?

Traditional explanations cite three factors that make ice slippery: pressure, friction and so-called premelting. A fourth has been proposed in recent years: amorphization, that sliding along some surfaces creates molecular disorder, causing liquid-like behavior.

The history of many kitchen appliances involves unexpected discoveries and applications, including wartime radar turned hamster defroster and replacing an 'ice king' with heat-stealing boxes.

Fish in polar waters contain proteins in their blood that act as antifreeze, and some manufacturers have used lab-grown versions of these proteins to help keep ice cream smooth.

Freezer burn is the result of moisture leaving ice cream, something that's easily avoidable.

Simulations suggest ice's slipperiness comes from rearranging molecules

Past models have proposed that slipperiness arises from a thin layer of liquid water formed at the ice's surface by frictional melting. However, new research suggests that electromagnetic forces between interacting surfaces push water molecules out of an ordered, crystalline structure and into a shapeless, soft, slippery layer. This process occurs solely through contact, independent of pressure or friction.

Temperatures colder than Pluto can allow electricity to flow resistance-free

Since its discovery in 1911, applications of superconductivity have made MRI machines and maglev trains possible due to quantum effects at extreme temperatures. These effects are modeled as electrons cooperating in pairs and flowing more efficiently.

Different types of ice link water molecules together in unique shapes

The ice used to cool drinks—Iₕ—is composed of H₂O molecules arranged in hexagonal structures. This structure forms as ice expands during freezing, providing additional space between molecules, lowering the overall density, and allowing it to float in water. Under sufficient pressure, this spacing can collapse in many ways, creating new forms of ice.

At 0.01 degrees Celsius (32.02 degrees Fahrenheit) and about 0.6% of Earth's surface pressure, water simultaneously exists as a solid, liquid, and a gas.

What is freezing fog?

Freezing fog is a weather condition in which fog containing supercooled water freezes on contact with objects, forming a layer of ice and possibly dangerous driving conditions. Get the breakdown with this explainer.

The greenhouse effect was discovered by analyzing Earth's temperature

Using mathematical techniques developed to analyze heat transfer, Jean-Baptiste Joseph Fourier showed that Earth should be significantly cooler if solar radiation were the only contributor to its surface temperature. By considering that the atmosphere could amplify the sun's warming effect, he formulated what became known as the greenhouse effect.

How freeze-drying leaves food with less than 4% of its original water content

In specialized equipment, foods are brought down to temperatures below freezing before a vacuum pump removes the air from the container, lowering the pressure around the food and the boiling temperature of water. Heaters beneath the food slowly raise its temperature above the now-reduced boiling point, causing the water to go from a frozen to a gaseous state.

A look at hydrothermal vents, where barophiles and hyperthermophiles survive boiling water

Discovered in 1977 during an exploration of the Galapagos Rift, these seafloor openings spew hot magma and chemicals that heat seawater to hundreds of degrees. Without the sunlight found at depths of less than 1,000 meters (3,281 feet), extremophiles in these environments convert released chemicals into energy to survive, alongside surviving extreme pressures.

Watch a server submerged in a fluid continue to run and stay cool by boiling the liquid away.

If two strands of conducting materials are connected at two junctions, electricity can be generated if one junction is heated while the other is cooled—a phenomenon known as the Seebeck effect.

Our bodies cool us down by sweating because water requires a significant amount of energy to change state from liquid to gas, making it an ideal medium for carrying thermal energy away from our bodies.

Ice cream’s unfrozen consistency is thanks to sugar

Making ice cream is a complex, multistep scientific process. But the treat’s scoopable, chewable consistency is due to the product’s dissolved sugar.

Explaining the icy mystery of the Dyatlov Pass deaths

A decades-old mystery from Soviet Russia could be explained by studying the science of snow. After nine students died on a hiking trip in the Ural Mountains, Soviet investigators found six had perished from hypothermia while three others died from blunt force trauma. The mystery confounded officials for years, and rumors of yeti attacks and similar theories abounded until researchers proposed a new potential culprit: an avalanche.

There may be 74,963 kinds of ice, resulting from water molecules rearranging themselves

The theoretical limit greatly expands the known types of ice, with type Iₕ being the most common on Earth and forming hexagonal crystals. The extreme environments of planets like Uranus and Neptune can create a variety of ice with unique structures and properties, as these conditions can reshape these crystals into new geometries.

A guide to making ice cream with liquid nitrogen by flash-freezing dairy

Only existing in liquid form at extremely low temperatures, nitrogen can rapidly freeze cream, coconut milk, and other liquids into small crystals, producing smooth, creamy ice cream. As a safety precaution, liquid nitrogen should be handled in a well-ventilated area with safety goggles and protective gloves.

'Watermelon snow'—patches of pink, orange, and red in snow—is the result of extremophilic green algae that thrive in extremely frigid conditions and take the shape of red spheres in winter.

The boiling temperature of water decreases with increasing elevation because the molecules need less energy to overcome the lower atmospheric pressure associated with thinner air.

Watch a demonstration of the greenhouse effect with carbon dioxide, where thermal energy is trapped by the gas within a container, causing the temperature to increase.

Heatstroke treatment guidelines were built almost exclusively on research in men

Protocols for the standard treatment recommendation for heatstroke—whole-body cold water immersion—were built based on studies almost entirely in men. The research wasn't replicated in women, who typically cool faster than men during cold water immersion, raising questions about standard protocol safety for women, due to the risk of overcooling.

Extreme temperature resilience appears to be temporary for tardigrades

Although often considered indestructible, scientists observed these creatures could endure temperatures near 150°C for only a few minutes in their tun state. Outside this state, only half the samples in a Danish study survived 37.1 degrees Celsius (98 degrees Fahrenheit) for 24 hours, making tardigrades extremotolerant rather than extremophiles.

The mysterious qualities of obsidian and magnetite

Obsidian is a dark volcanic glass created when lava cools quickly and frequently contains magnetite, a key early mineral used in compasses. Large deposits were discovered and used in central Mexico by the Toltecs roughly 1,000 years ago at the ancient site of Teotihuacan. This essay explores obsidian's cultural impact and the mysterious presence of magnetite in migratory birds.

Validation of the greenhouse effect may have been misattributed

Although Irish physicist John Tyndall showed in 1859 that water vapor and carbon dioxide could absorb and radiate infrared radiation, experiments by American scientist Eunice Foote three years earlier identified the same phenomenon for light in general. Historically overshadowed, her work was rediscovered by female historians over a century later.

In 2009, accidentally drilling into magma provided time capsules of volcanic glass

While drilling for geothermal energy in Iceland's Krafla Geothermal Field, magma encountered at a depth of 2,100 meters quickly formed glass upon making contact with drilling fluid. By trapping dissolved gases, volatile chemicals, and the physical characteristics of magma before cooling, the glass acts as a time capsule of ancient volcanic activity and magmatic conditions.

In the 19th century, ice-cream-related illnesses were somewhat regular in America thanks to vendors' poor hygienic practices.

Reduced inflammation from cold plunges lacks scientific support

The cold water triggers immediate cold shock, increasing heart rate and blood pressure, and prolonged exposure can lead to cold-water incapacitation and hypothermia. Plungers are encouraged to enter the water slowly and manage their breathing to reduce the risk of shock. Warm baths post-plunge are discouraged, and exercise is generally better for recovery.

Webb's sunshield enables extreme cooling for precision space observation

To avoid interference from its own heat, the telescope uses a five-layer shield to stay ultra-cold and stable, allowing its instruments to function at cryogenic temperatures. One instrument, MIRI, gets so cold it needs a helium-powered cooler to reach just 7 Kelvin, or -447°F.

The world's longest-running science experiment aims to prove if pitch is a liquid

Having run continuously since 1927, the pitch drop experiment is designed to show that the seemingly solid derivative of tar is a liquid by watching to see it drip through a tunnel. From 1930 to 2025, the substance has only produced nine drops, such that its viscosity—resistance to flow—is about two million times more than honey.

Cold water swimming can induce positive stress

The tradition of cold water swimming (or taking a cold plunge, or even a cold shower) has been shown to release the same hormones triggered during a stress response. This can have the effect of increasing blood flow, improved mental acuity, and more.

How the loss of Earth's atmosphere would cause oceans to boil at freezing temperatures

Many phenomena requiring air pressure, from the flight of birds and aircraft to the act of breathing, would no longer be possible. Because sound travels through vibrating air molecules, the loss of the planet's atmosphere would also create a silent environment. Even during daytime hours, the sky would resemble a clear night sky.

The history of molecular gastronomy, from thickening yolks with alcohol to making art with food

Before understanding why they worked, humans used scientific principles, including designing solutions and analyzing outcomes, to develop preservation methods like curing meat and fermenting vegetables. By the 20th century, the application of industrialized food preparation to smaller kitchens set the stage for the subdiscipline of food science.

A collection of molecular gastronomy techniques, from flavored air to turning oils into powder

Soy lecithin can be blended with flavored mixtures, such as herbs and Parmesan, to produce edible bubbles, which can be frozen into a solid foam. Maltodextrin can be combined with liquid fats in a food processor to create light, flavorful powders.

Agnes Marshall invented 'ices,' the Victorian equivalent of ice cream, and improved the period's hygienic practices for consuming the dessert.

In 1880, Jacques and Pierre Curie discovered that electricity could be produced by striking certain materials—the piezoelectric effect—a phenomenon that is seen in barbecue lighters.

Viscosity is a fluid's resistance to flow, which varies with temperature

Liquids become less viscous as temperature increases, while gases become more viscous and therefore flow more slowly. The increased gas collisions at higher temperatures contribute to greater friction between streamlines, increasing viscosity.

Temperature is a value that controls how predictable or creative an LLM's output is

In large language models, temperature adjusts the randomness in text generation by modifying how often words with lower probabilities are selected next in the sequence. Lower temperatures produce more obvious outputs while higher temperatures produce more creative responses.

One US Marine fighter squadron made their own ice cream during World War II

To boost his squad’s morale during World War II, squadron commander J. Hunter Reinburg developed a method for making ice cream on the fly: Empty ammo cans filled with ingredients were flown at altitudes high enough for them to freeze.

Explore a simulation of ideal gas behavior, which can be explained by kinetic molecular theory

The theory describes particles as moving in random directions, with a distribution of velocities determined by the gas's temperature. The particles collide elastically like billiard balls, are negligibly small, and do not exert forces on one another. The gas laws can be derived from these principles using statistics or observed via this interactive.

Data centers can be kept cool by circulating fluid over plates atop high-temperature components or by submerging equipment in non-corrosive oil that does not conduct electricity.

An overview of extremophiles and the biochemical adaptations employed by various types

These organisms thrive in environments that would normally be inhospitable to most living things by using molecules that help counter deadly environmental factors. These include antifreeze-like proteins that prevent psychrophiles from freezing and rupturing in polar regions, and osmoprotectants that prevent some extremophiles from losing water to salty environments.

Ice cream can be traced back to a frozen milk dish from the 7th century.

The Arctic warms more quickly than the rest of the planet because of the loss of surface ice, a lack of vertical air circulation, and the release of thermal energy as water vapor condenses.

Bath bombs can produce endothermic reactions that cool water

In bath bombs containing citric acid and sodium bicarbonate, water facilitates the reaction between the bicarbonate and acid, providing energy as the salt dissolves. The loss of energy in the water reduces the average speed of the water molecules, reducing the temperature of the bath.

Scientists can determine Earth's past climate conditions by analyzing air trapped in microscopic bubbles within ice cores—columns of compressed snow layers that build up over hundreds of thousands of years.