By Amanda Kabbabe, Buzz60
Logic says, if you want to make ice cubes fast, use the coldest possible water to cut down on freeze-time, right?
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It turns out, if you want super-fast cubes, you actually need to fill your ice tray with warm water.
In 1969, a Tanzanian man named Erasto Mpemba made the scientific breakthrough when trying to freeze ice cream. He figured out higher temperature ice cream mix froze faster than a cold mix.
Sounds like it makes no sense, right? Stay with me.
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Though no reason is set in stone as to exactly why this occurs, there are a couple theories.
Some theorize that since hot water evaporates quicker, there is less water volume left to freeze. Others say starting off with cold water creates a frost layer on the surface of the tray, which insulates the water at its starting temperature, causing the ice to freeze at a much slower rate.
The closest science has gotten to a definitive answer comes down to research done by a group of physicists in Singapore who observed the chemical bonds that hold water together.
They found that warm water causes hydrogen bonds in the liquid to stretch, which then allows the covalent bonds to lose energy. When these covalent bonds lose energy, they lose heat, which leads the liquid to freeze faster than cold water would.