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No. Colligative properties, such as freezing point depression and boiling point elevation, work in only one direction. Some polymers will cause water to gel, so that it never "melts" in the sense of becoming liquid on a large scale, but that is not the same thing. An example of this kind of polymer is Gelatin, used in gelatin desserts such as JelloTM in the U. S.

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Q: Is there anything you can add to water that will make it melt slower when frozen?
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