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The dishwashing liquid cannot freeze, only the water and other liquids that are solvents, which will solidify at a given temperature.

However, water that contains solutes (other substances in solution) freezes at a lower temperature than pure water. The reason is most simply explained by saying that the molecules of other substances "get in the way" of water molecules that are trying to form ice crystals as they are cooled (usually by colder air).

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Q: Why does water freeze faster than dishwashing liquid?
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