> Jearl suggested that the most likely explanation for this was evaporation: when water cools down from near boiling to the freezing point, as much as 16 percen

> Jearl suggested that the most likely explanation for this was evaporation: when water cools down from near boiling to the freezing point, as much as 16 percent evaporates away, compared to 7 percent for water at 160 degrees.