freezing point

American Heritage Dictionary:

freez·ing point

(frē'zĭng)
n. (Abbr. fp)

The temperature at which a liquid of specified composition solidifies under a specified pressure.
The temperature at which the liquid and solid phases of a substance of specified composition are in equilibrium at atmospheric pressure.

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freezing point

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Temperature at which a liquid becomes a solid. When the pressure surrounding the liquid is increased, the freezing point is raised. The addition of some solids can lower the freezing point of a liquid, a principle used when salt is applied to melt ice on frozen surfaces. For pure substances, the freezing point is the same as the melting point. In mixtures and certain organic compounds, the early solid formation changes the composition of the remaining liquid, usually steadily lowering its freezing point, a principle that is applied in mixture separation. The freezing point of pure water at standard atmospheric pressure is 32°F (0°C). To change a liquid at its freezing point to a solid at the same temperature, the heat of fusion (see latent heat) must be removed.

For more information on freezing point, visit Britannica.com.

Dictionary of Cultural Literacy: Science:

freezing point

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The temperature at which a liquid changes into a solid; the same temperature as the melting point. (See phases of matter.)

Water freezes at thirty-two degrees Fahrenheit or zero degrees Celsius.

Wiley Dictionary of Flavors:

Freezing Point

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The temperature at which a liquid turns into a solid.

Oxford Dictionary of Biochemistry:

freezing point

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the temperature at which freezing (def. 1) occurs.

Previous:	freezing, freeze-thaw, freeze-stop
Next:	freezing-microtome, frequency, frequency distribution

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categories related to 'freezing point'

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For a list of words related to freezing point, see:

Constants, Theories, and Values - freezing point: temperature at which liquid changes to solid

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		American Heritage Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved. Read more
		Britannica Concise Encyclopedia. Britannica Concise Encyclopedia. © 1994-2012 Encyclopædia Britannica, Inc. All rights reserved. Read more
		Dictionary of Cultural Literacy: Science. The New Dictionary of Cultural Literacy, Third Edition Edited by E.D. Hirsch, Jr., Joseph F. Kett, and James Trefil. Copyright © 2002 by Houghton Mifflin Company. Published by Houghton Mifflin. All rights reserved. Read more
		Wiley Dictionary of Flavors. Copyright © 2008 by Wiley-Blackwell. Wiley and the Wiley logo are registered trademarks of John Wiley & Sons, Inc. and/or its affiliates in the United States and other countries. Used here by license. Read more
		Oxford Dictionary of Biochemistry. Oxford University Press. Oxford Dictionary of Biochemistry and Molecular Biology © 1997, 2000, 2006 All rights reserved. Read more
		Random House Word Menu. © 2010 Write Brothers Inc. Word Menu is a registered trademark of the Estate of Stephen Glazier. Write Brothers Inc. All rights reserved. Read more

	fp (abbreviation)
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