Why newly heated water freezes faster than water from room temperature?
As another respondent remarked, this seems to be a very contentious theme. i am assuming that when you put the two beakers in the freezer, they are the same temperature. The one difference between recently heated water – let’s say recently boiled – and water that has not been boiled, is that boiled water will have much less dissolved gas in it. The increased vapor pressure of the boiling water drives off any dissolved gasses, and it takes time for air to dissolve in water, so for some hours the previously boiled water will still have less dissolved gas in it. And generally, when things are dissolved in water, that lowers the freezing point, however slightly. That would mean that the boiled water would freeze at a slightly higher temperature, and therefore more quickly.
