The freezing point decreases slightly with increased pressure. See the phase graph at the related link.
I do remember seeing a science fair project, where the student attached a weight to a fishing line or dental floss. Then he put it over a piece of ice. The weight, distributed over the small surface area of the string caused high pressure on the ice, which lowered the freezing point enough that the ice melted. As soon as the ice melted, the weight would pull the string down through the water, so then the water no longer had the high pressure on it, and it would freeze again. After several minutes, he picked it up, and the string ran right through the center of the ice cube.
Changing the pressure can affect the freezing point of a substance. Generally, an increase in pressure will lower the freezing point, while a decrease in pressure will raise the freezing point. The presence of solutes or impurities in the liquid can also change the freezing point.
Increasing pressure will give a lower freezing point. So if you wish to keep ice cold longer, increase pressure on the ice.
Vinegar will not affect the freezing point of vinegar.
Increasing the concentration of a solute the freezing point depression is increased.
The factors that affect the freezing point of water are 1. pressure : the pressure on the liquid may alter the freezing point. 2. impurities : the impurities in water such as salt, sugar etc also alters the freezing point.
At a constant pressure, the freezing point is always going to be lower than the boiling point.
Boiling and freezing points of a substance are affected by pressure. An increase in pressure raises the boiling point and lowers the freezing point of a substance. Melting point is not significantly affected by pressure.
The water freezing point pressure chart provides data on the relationship between pressure and the temperature at which water freezes. It shows how the freezing point of water changes as pressure increases or decreases.
Boiling point is most affected by pressure. Note that freezing point and melting point are in fact the same.
Higher the concentration of the solute, lower is the freezing point.
Pure water, at normal atmospheric pressure freezes at 0 deg C. If the pressure is greater than normal atmospheric pressure (760mm of Hg) or if the water contains dissolved substances, its freezing point will be below 0 deg C.
No, pressure affects the freezing point of substances. When you increase the presure, you lower the freezing point. So if you kept water at -4C then increased the pressure enough, the water would start to freeze