| 1. | Jonathan katz , of the university of washington , who worked out the details of the mpemba effect , said the solutes are calcium and magnesium bicarbonate , which make most drinking water " hard " and when the water is heated , these elements precipitate to form the solid scale that " furs " up the inside of a kettle
来自华盛顿大学的jonathan katz ，发现了姆潘巴现象的细节。他说，溶质是钙和镁的重碳酸盐，这些物质使很多饮用水变得很“硬” ，当水被加热后，这些物质沉淀生成了固体物质，并在水壶内壁形成水垢。 |
