It depends on the temperature gradient, volume, surface area, etc.
Adding salt to water the freezing point decrease.
temperature below freezing point of water.
i would opt for the Freezing point. salt decreases the freezing point of water. so if water would normally freeze at 0C, saltwater would freeze at -3C.
For water, freezing is 32ºF and 0ºC
The freezing point of salt water is lower than the freezing point of distilled water.
yes
No food coloring does not effect the freezing rate.
Yes, the depth affects the freezing rate.
32 degrees F 0 degrees C
Many variables affect the freezing of " fresh water ". It depends on the surface temperature of " fresh water ", whether still or moving, and the rate of the air temperature dropping below freezing.
Yes, salt lowers the freezing point of water (makes it take longer to freeze)
Get out of the freezing water.
Freezing water of is an example of physical change.
Nevada, we have the highest unemploment rate and the highest foreclosure rate, freezing winter, scorching summers, and low on food and water usually.
High pressure and low temperature (but not near freezing).
No, it increases the boiling point. becomes lower. Let's look at why a salt water solution has a freezing point below zero, and how you can use this fact to make ice cream!At the right is a container of water with an ice cube in it. The water and ice are at 0°C, which is the melting point of ice and the freezing point of water.Molecules of ice are constantly escaping into the water (melting), and molecules of water are being captured on the surface of the ice (freezing).When the rate of freezing is the same as the rate of melting, the amount of ice and the amount of water won't change. The ice and water are said to be in dynamic equilibrium with each other. The ice is melting, and the water is freezing, but both are occurring at the same rate, so there is no net change in either quantity.This balance will be maintained as long as the water stays at 0°C, or unless something happens to favour one of the processes over the other.Here is the same container, but where the water temperature is -10°C.The molecules of water are moving more slowly, because they contain less heat. These slower-moving water molecules are more easily captured by the ice, and freezing occurs at a greater rate than melting.Because there more water molecules being captured by the ice (being frozen) than there are ice molecules turni water, the net result is that the amount of water decreases, and more freezing is happening than melting, the water eventually all turns to ice.This time we've warmed the water to 10°C.Now the water of the ice, so not very many of them freeze. Freezing occurs at a slower rate than melting.
water freezing into ice liquid to solid