When water freezes, the molecules slow down and assume a fixed position, although not quite in the way that one might think. Water is made of molecules with two hydrogen atoms and an oxygen atom, but those molecules don't just stop moving as units. One would think they ...
Freezing water causes the volume to expand. Putting 9 milliliters of water through the freezing process leads to a volume of approximately 9.1 milliliters of ice. This is not a huge expansion, but it is significant enough to cause some containers to burst under the stra...
When soda freezes, the newly formed ice expands, and carbon dioxide gas forms enough pressure to shatter the aluminum can or glass bottle in which it is contained. Soda expands as it freezes, and should be in a container that is capable of withstanding this expansion.
The freezing point of water is 32 degrees Fahrenheit, or zero degrees Celsius. The freezing temperature of water also equals the melting temperature of ice.
The consistency of most cheeses changes dramatically when frozen. Consequently, food experts strongly advise against freezing cheese, especially of the softer and artisinal varieties. However, certain harder cheeses may stand up to freezing if the preparation style subs...
When you freeze lemons, you preserve the whole fruit for later use. Although the texture of the meat of the lemon may be mushy when thawed, freezing leaves the flavors of the juice and rind intact. Because fresh lemons freeze well, it’s possible to enjoy them all year l...
Fresh water freezes at 32 degrees Fahrenheit, which is 0 degrees Celsius and 273.15 degrees on the Kelvin scale. Seawater freezes at a slightly lower temperature than fresh water due to its high salt content.