In the presence of nucleating substances, the freezing point of water is not always the same as the melting point.
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The water becomes lighter as it nears the freezing point and remains as a layer above the warmer water beneath.
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The concentration of solutes affects many colligative properties, including increasing the osmotic pressure, and causing freezing-point depression and boiling-point elevation.
The range of their sizes (molecular weights or carbon numbers) is restricted by the requirements for the product, for example, freezing point or smoke point.
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As molten iron cools past its freezing point of 1538 °C, it crystallizes into its δ allotrope, which has a body-centered cubic (bcc) crystal structure.
Well, note that the difference between the boiling point and the freezing point of water on the Fahrenheit scale is 180 degrees (212 degrees minus 32 degrees).
In the past when refrigerators were unknown, long Korean winters —with temperatures near the freezing point— necessitated the preparation of food that could last a long time.
Particularly effective is slurry ice, made from micro crystals of ice formed and suspended within a solution of water and a freezing point depressant, such as common salt.
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