Is the freezing point of ice cream lower or higher than the freezing point of water?
It is lower.
The freezing point of table salt water is lower than the freezing point of pure water. This is because table salt (and other non-volatile solutes) cause freezing point depression. However, the exact freezing point of the solution depends on the concentration of salt. A higher concentration causes more freezing point depression than a lower concentration.
Impure substances have different melting/ freezing points than their pure counterparts because the substance that was dissolved into the pure substance had a different melting point (higher or lower depending on the substance). When the freezing points of the two substances average out, a new freezing point is created. The freezing point/ melting is not necessarily lower
Methanol will freeze at negative 143 (Fahrenheit)/ negative 97 (Celsius). If it is added to water (freezing point of 32*F/0*C) then it will make the water freeze at a lower temperature. So yes, methanol will lower the freezing point of any liquid that freezes at a higher temperature than methanol. But methanol cannot lower the freezing point of any liquid that will still be liquid at -143*F/-97*C.
When any mineral is added to water, its freezing point is lowered. The higher the concentration of the mineral, the more the freezing point is lowered. Salt water has a lower freezing point that plain water. Adding salt to ice will lower the freezing point of the ice and effectively melt the ice, at least down to a certain temperature. Notes seem to indicate that the minimum temperature for a saltwater solution is -21.1°C, below…
When you add a salt to ice , the salt lowers the freezing point of the water, keeping it from refreezing as easily and helping to melt the ice. In other word, the salt itself cannot melt ice. So if the Environment temperature is lower than the freezing point, the ice will not melt faster. But , if the temperature is higher than the freezing point, the salt will surely make the melting process faster…
Water has no pollutants or extra chemicals with lower freezing point to cause it's freezing process to slow. Coke has many chemicals with lower freezing point then regular water. Juice doesn't have the chemicals(most of the time) but it has fruit, the fruit has a lower freezing point then water so therefore it lowers the overall freezing point.