32 degrees.
Temp is the same, the quantity of heat is not.
Water turns into ice at 0 degrees Celsius (32 degrees Fahrenheit). At this temperature, the molecules of water slow down enough to form a solid structure, resulting in the formation of ice.
water contracts when cooling until about 4 deg. C. From that temp. further cooling causes the water to expand. as it freezes it continues to expand, that is why ice floats.
The ice would melt faster if left in the 32°F water because water transfers heat more efficiently than air. The warmer water would melt the ice more quickly compared to the ice being exposed to room temperature air.
The specific heat of water is different from the specific heat of ice and so 'wet ice' into a calorimeter experiment can increase the mass of water in the calorimeter and become a source of unaccuracy.
the temperature is below one degree or the temp. of ice water
salt causes the temp of ice water to decrease.
the temp of ice cream is 0 the temp of ice cream is 0
Temp is the same, the quantity of heat is not.
no it isn't
Water temp is greater than 0 °C.
The melting point of ice is at 0 0C.
Water turns into ice at 0 degrees Celsius (32 degrees Fahrenheit). At this temperature, the molecules of water slow down enough to form a solid structure, resulting in the formation of ice.
water contracts when cooling until about 4 deg. C. From that temp. further cooling causes the water to expand. as it freezes it continues to expand, that is why ice floats.
I have a freezer that holds a temp at 1 degree, will that hold ice cream? I put cold water in the freezer next to the indoor thermostat and not only did the water freeze the temp was at 1 degree. Later I was told that when they put ice cream in it the temp went up to 10 degrees. can you help me
the rock salt serves as a insulater. I figured that out because without the salt the ice cream wont form As the salt dissolves it increases the amount of solutes in the ice water. When there is an increase in solutes in liquid, it decreases the freezing temp. The ice water, along with the newly added solvents, now has a new freezing temp that is below the freezing temp of the ice cream.
No heat so it cant melt like the warm water. they are the same temp/.