This is a question which cannot be answered as the freezing point of anything depends on many characteristics, one of which for water is depth. As we know certain regions of the ocean are exceedingly deep while other regions are much less deep. The key to this is that water is at its most dense when at 4 degrees Celsius. That is to say that water at that temperature will be at the bottom of the lake/ocean. For the water to freeze the entire depth of the body of water must be at 4 degrees, then the top layer may cool down further and turn into a layer of ice. This can take a very very long time to occur, but indeed does in regions near the north and south poles. Constant temperatures at about -20 or -30 degrees can turn regions of the ocean into ice. Such cold temperatures are required because of the high salt concentration in the ocean as well as to get around this depth issue.
Seawater freezes at -2 deg C or 28.4 deg F.
but
Salt lowers the freezing point temperature, it does not completely prevent freezing. Otherwise we would not have sea ice.
Freezing point is a synonym.
The freezing point of water in Celsius is 0 degrees Celsius. The freezing point in Fahrenheit is 32 degrees Fahrenheit.
The boiling point of radon is -61,85 0C.
When adding a solute to a solvent, the freezing point decreases and is also known as freezing-point depression. Hence when naphthalene is added to camphor the freezing point decreases.
Salt lowers the freezing point temperature, it does not completely prevent freezing. Otherwise we would not have sea ice.
Lakes and oceans would be effected because if the boiling point changed, the water could evaporate...not sure about the atmosphere. Sorry!
what is the freezing point of lithuim?
what is the freezing point of N2O
the freezing point is 100
it is increased with the increasing density
The freezing point is the same as the melting point.
Freezing point is a synonym.
0oC is freezing point
what is irons freezing point
The freezing point is -252 degrees..................
Vinegar will not affect the freezing point of vinegar.