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Q: What processes is most affected by pressure freezing or boiling or melting?
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Is freezing boiling or melting most affected by pressure?

Boiling point is most affected by pressure. Note that freezing point and melting point are in fact the same.


Why are physical processes like freezing and boiling not chemical reaction?

Freezing and boiling do not change the chemistry in the process.


Can the freezing point be lower than its boiling point in a constant pressure?

At a constant pressure, the freezing point is always going to be lower than the boiling point.


Boiling involves the same change of state as?

It is not. The boiling point of water (at standard pressure) is 100 deg C while the freezing point is 0 deg C. 100 is not the same as 0!


How do altitude affect freezing melting and boiling points of water?

The boiling point of water is lower at high altitude; the freezing point is practically not affected.


Melting boiling condensation freezing solidification and evaporation are processes which involve what?

Water.


What are the freezing and boiling points of water on the Fahrenheit scale?

32 freezing, 212 boiling - at sea level. Temps change as air pressure changes.


What is the effect of decreased pressure on boiling point and freezing point of water?

water can be compressed and it would make the freezing point and the boiling point lower


What is the processes needed to change the state of matter?

Examples : sublimation, deposition, boiling, melting, freezing.


Which of these values is most responsible for changing the boiling and freezing points of a solvent?

Boiling point is dependent from pressure. Solutes also have a great impact on the freezing and boiling point.


Does freezing temperature change at higher altitudes?

Elevation has minimal affects on the freezing point of water as it doesn't deal with gas molecules as boiling does. Elevation affects the boiling point of water because the air pressure changes with elevation.


When is the freezing point of a liquid?

effect of pressure and impurties on the freezing and boiling point of liquids