The effect is unpredictable because the ice changes two variables at the same time.
the temperature at which the solution freezes is lowered.
it melts
Salting in is when you increase solubility of something in (for example) water by adding some salt to the water. Salting out is when you decrease solubility by adding salt -- sometimes just by adding more salt. Salting out might cause the precipitation of dissolved proteins for example.
pH is the acidity. low pH is more acid, while high pH is more basic.
the amount of extra time spent stirring the solution
it will turn a yellow colour
the temperature at which the solution freezes is lowered.
the temperature at which the solution freezes is lowered.
denaturation of protein
it melts
Effect of heat would be the solvent will be dissolved fast and the temperature changes contribute to the change of the effect of the supersaturated solution.
Adding more solvent to a solution decreases the molarity of the solution. This is based on the principle that initial volume times initial molarity must be equivalent to final volume times final molarity.
Salting in is when you increase solubility of something in (for example) water by adding some salt to the water. Salting out is when you decrease solubility by adding salt -- sometimes just by adding more salt. Salting out might cause the precipitation of dissolved proteins for example.
boiling point is increased and freezing point is decreased
The solution freezes at a lower temperature and boils at a higher temperature.
Adding salt the density of the solution increase and the soap precipitate and float; the process is called "salting out".
Adding sugar to dish washing liquid will increase the amount of lather and bubbles.