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Butter does not have a single freezing point. It actually has two sets of freezing processes. The first is the water phase freezing. If you tried to freeze salt water -- you'll find that water keeps "coming out of solution" and freezing until you hit a point called the "eutectic" point, where it then freezes solid. The earlier freezing tends to be mushy. Thus, salt water ice is soft.
The second freezing process is the shifted from a liquid fat to a solid fat. Again, because of the structure of the fats, the freezing point varies over a very large range. So again you don't get a "hard" structure until you are at a very cold temperature.
In addition, the fats in butter may undergo solid to solid transformations that will lead to texture changes as the fat takes up different crystal structures.
Thus, butter is a very complex material with many different freezing points.
Source: http://www.madsci.org/posts/archives/2000-03/953730434.Ch.r.html
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∙ 14y ago
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∙ 12y ago147-149 degrees Celsius
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∙ 12y agoButter is an emulsion of fat and water with a melting point between and 35oF depending on its water content. Butter usually boils at about 212oF, the boiling point of its water content.
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Does peanut butter have a high melting point or a low melting point?
Peanut butter is not a pure compound, so it does not have a specific melting point. Cold will make it harder, heat will make it softer, but no specific melting or freezing point. It is a mix of many ingredients, most of which do have specific properties, but when combined in a mix, it is just a sliding scale of consistency.
What is the tendency of a solute to change the melting point of a solid called?
The answer is "Freezing point depression" on Apex
What are the freezing points of the elements on the periodic table?
Every metal has a different freezing point. Mercury has a freezing point well below zero, where Iron has a freezing point well above zero. It varies from substance to substance, and is again different from alloy to alloy. Note: Freezing points are usually called melting points.
What is the freezing point of water with 70000 ppm chloride?
A 7 % sodium chloride solution in water has a freezing point of -4,38 0C.
Why does coke with water melt ice faster than juice and milk?
Water has no pollutants or extra chemicals with lower freezing point to cause it's freezing process to slow. Coke has many chemicals with lower freezing point then regular water. Juice doesn't have the chemicals(most of the time) but it has fruit, the fruit has a lower freezing point then water so therefore it lowers the overall freezing point.
Is the freezing point of mercury or butter closer to the freezing point of water?
Mercury because butter does not freeze. Butter does not have a freezing point. Butter is a fat that solidifies gradually as it gets colder and does not go through a phase change (freezing) abruptly like mercury or water.Although butter will become as solid as it gets at a temperature closer to that of the freezing point of water than the freezing point of mercury.
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