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Any pure substance, including silver, at melting temperature can be either liquid, solid, or both. That is the defining characteristic of the melting temperature.
any solid has both shape and volume
The FREEZING POINT ----- which for a pure substance (as opposed to a mixture)is the same thing as the melting point since they are both the point at which the liquid phase of a substance would be in equilibrium with the solid. For a mixture, the two would be different and you would get a freezing point range that started at the freezing point and ended at the melting point
Sucrose can be both solid or liquid. At room temperature, however, it's a solid.
The melting point of a substance is when a substance turns from a solid to a liquid, and the freezing point is when a substance turns froma liquid to a sold. This of water, t he freezing point, when it turns to a solid (ice) is 0 degrees C. Hope that helps!
It measures the temperature of a substance in both Celsius and kelvin degrees.
Both indicate the temperature at which the solid and liquid states of a substance are in equilibrium.
Both indicate the temperature at which the solid and liquid states of a substance are in equilibrium.
Both indicate the temperature at which the solid and liquid states of a substance are in equilibrium.
The freezing point and melting point of a substance are both defined as the temperature at which liquid and solid phases of the substance can remain together at equilibrium.
Any pure substance, including silver, at melting temperature can be either liquid, solid, or both. That is the defining characteristic of the melting temperature.
well it has to be Mercury yep mercury it is and I'm a physic teacher by the way
Both indicate the temperature at which the solid and liquid states of a substance are in equilibrium.
any solid has both shape and volume
Cholesterol can actually be both a liquid substance and a solid substance depending on the temperature experienced by our bodies. If the temperatures are warm, then cholesterol stiffens, but in lower temperatures, it's fluidity increases.
The FREEZING POINT ----- which for a pure substance (as opposed to a mixture)is the same thing as the melting point since they are both the point at which the liquid phase of a substance would be in equilibrium with the solid. For a mixture, the two would be different and you would get a freezing point range that started at the freezing point and ended at the melting point
It could be both! In order for ice cream to be a sold, it must be 0 Degrees C, at a minimum. (0 Degrees C = 32 Degrees F) This turns it from its liquid state to its solid state. However, you can lower the temperature of the solid ice cream further to 0 Degrees F in a commercial freezer.