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Some Ice would melt, absorbing heat (enthalpy for the phase transition). Since Salt Water has a lower freezing point than zero degrees, the liquid will cool down. This colder liquid will chill the ice (if it isn't already colder than zero) and the result will be a mixture of ice and water that is colder than zero degrees C.

This is why adding salt to ice buckets can cool Champagne faster.

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Q: When salt is added to an ice and water at 0 degrees celsius what happens?
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