The salt ions interfere with the hydrogen bonding which pulls the water molecules together into their solid crystalline structure, ice, normally at zero degrees Celsius. The sodium and chloride ions form stronger 'bonds' with the water molecules.
Another view: there's more than one way to explain this phenomenon, but I'm
not sure that the hydrogen bonding idea is really the answer.
A useful link is "General Chemistry Online: Why does salt melt ice?"
Addding almost any impurity will lower the freezing point. Adding salt is a popular way, but of all ways, adding anti-freeze which is usually a glycol solution (e.g. to a car radiator) is the way that is most often used worldwide.
Imagine water in contact with ice at equilibrium, at zero Celsius. Adding salt or any other water soluble substance shifts the equilibrium in favour of melting: Kinetic equilibrium between water and ice is maintained by constant interchange of water molecules between the solid and liquid phases. After adding a water soluble substance, there is a lower concentration of water molecules in the liquid, but the concentration of water molecules in the ice remains the same. Therefore, the equilibrium is shifted in favor of liquid (Le Chateliere's Principle), and the melting point must decrease to overcome this concentration change in the liquid. This freeezing point depression will be caused by any added solute and does depend on whether the heat of solution is positive, negative, or zero. (Melting point is an equilibrium property.)
Salt can be put on ice to lower its melting point.
Salt is the most common item that lowers the freezing point of water. Seawater always freezes at a much lower temperature than fresh water.
Table salt (Sodium Chloride) is one substance,
Antifreeze (Ethylene Glycol) is another substance.
Adding salt to water the freezing point decrease.
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.
Rock salt is simply a naturally occuring compound of sodium chloride (the same stuff that is in the shaker on your table). Already a solid, it doesn't really have a freezing point. In a solution of 23% by weight in water, the freezing point is -21.12 oC.
Any solute lowers the freezing point; there's nothing special about NaCl. One way to think about this is that the solute molecules "get in the way" of the freezing process: they don't fit into the regular crystalline lattice of the solid, which makes it harder to go from a liquid to a solid, which means the freezing point goes down.
When the temperture is to cold to bare.
It lowers the freezing point.
Cider is not a standard product. In fact in some countries it is a non-alcoolic drink in others it contains alcohol. Any substance mixed with water lowers its freezing point [from that of water] and the extent of that shift depends on the amount of the substance.
It lowers the freezing point.
An impurity, such as salt lowers the freezing point of water by interfering with the lattice structure water makes with hydrogen bonding at it's freezing point.
Regular water evaporates faster because salt or any kind of solute (the substance that dissolves) raises the boiling point and lowers the freezing point.
Any substance that lowers the freezing point of water such as ethylene glycol or propylene glycol which are commonly added to water
when any substance is dissolved in water, it lowers the freezing point of the substance per concentration of solution. NaCl, commonly known as salt, dissolves very readily in water, lowering the freezing point and thus making water freeze at a lower temperature.
Adding salt to water the freezing point decrease.
because it lowers the freezing point
Salt increases the boiling point of water and lowers its freezing point.
It lowers the freezing point and raises the boiling point of water.
The motivation is to decrease thr freezing point.