Freezing

(noun)

Freezing or solidification is a phase transition in which a liquid turns into a solid when its temperature is lowered to its freezing point.

Related Terms

Examples of Freezing in the following topics:

  • Freezing Point Depression

    • Freezing point depression is the phenomena that describes why adding a solute to a solvent results in the lowering of the freezing point of the solvent.
    • The freezing point depression can also be explained in terms of vapor pressure.
    • In this equation, $\Delta T_f$ is the freezing point depression, Kf is the freezing point depression constant, and i is the van 't Hoff factor.
    • The value of 0.93 oC is the change in the freezing point.
    • Discuss the effects of a solute on the freezing point of a solvent

  • Liquid to Solid Phase Transition

    • Freezing is a phase transition in which a liquid turns into a solid when its temperature is lowered to its freezing point.
    • Freezing, or solidification, is a phase transition in which a liquid turns into a solid when its temperature is lowered to or below its freezing point.
    • All known liquids, except helium, freeze when the temperature is low enough.
    • Most liquids freeze by crystallization, the formation of a crystalline solid from the uniform liquid.
    • But heat must be continually removed from the freezing liquid, or the freezing process will stop.

  • Desiccation

    • Pharmaceutical companies often use freeze-drying as a desiccation tool to increase the shelf life of products, such as vaccines and other injectables.
    • Another example from the pharmaceutical industry is the use of freeze-drying to produce tablets or wafers.
    • Water is usually removed by evaporation (air drying, sun drying, smoking, or wind drying) but, in the case of freeze-drying, food is first frozen and then the water is removed by sublimation.
    • Freeze-drying is performed using special equipment .
    • New freeze dryer which is equipped with systems for immediate feedback on the properties of the dried product, eliminating the lengthy trial-and-error approach.

  • Farenheit Scale

    • In the Fahrenheit scale, the freezing of water is defined at 32 degrees, while the boiling point of water is defined to be 212 degrees.
    • On this scale, water's freezing point is defined to be 32 degrees, while water's boiling point is defined to be 212 degrees.
    • The Fahrenheit system puts the boiling and freezing points of water exactly 180 degrees apart.
    • Therefore, a degree on the Fahrenheit scale is 1/180 of the interval between the freezing point and the boiling point.
    • On the Celsius scale, the freezing and boiling points of water are 100 degrees apart.

  • Low Temperatures

    • Refrigeration (4ºC) and freezing (-20ºC or less) are commonly used in the food, pharmaceuticals and biotechnology industry.
    • For longer periods of preservation, freezing temperatures are preferred to refrigeration.
    • Freezing food slows down decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species.
    • Freezing temperatures curb the spoiling effect of microorganisms in food, but can also preserve some pathogens unharmed for long periods of time.
    • While it kills some microorganisms by physical trauma, others are sublethally injured by freezing, and may recover to become infectious.

  • Water’s States: Gas, Liquid, and Solid

    • In lakes and ponds, ice forms on the surface of the water creating an insulating barrier that protects the animals and plant life in the pond from freezing.
    • Without this layer of insulating ice, plants and animals living in the pond would freeze in the solid block of ice and could not survive.
    • The detrimental effect of freezing on living organisms is caused by the expansion of ice relative to liquid water.
    • The ice crystals that form upon freezing rupture the delicate membranes essential for the function of living cells, irreversibly damaging them.
    • Cells can only survive freezing if the water in them is temporarily replaced by another liquid like glycerol.

  • Phases of Organizational Change: Lewin

    • Kurt Lewin's phases of change (unfreezing, change, and freezing) describe how people react and adapt to change.
    • This early model developed by Lewin describes change as a three-stage process of unfreezing, change, and freezing.
    • Lewin labeled the third and final stage freezing, though it may be useful to think of this stage as "refreezing."

  • Change from another angle

    • ., ‘Kurt Lewin's change theory in the field and in the classroom: Notes toward a model of managed learning') Since good habits are recognized as being just as difficult to break as bad habits, the analogy the two men make is to unfreeze bad habits and freeze improved habits once they've been established.
    • Freeze new behaviours.

  • Latent Heat

    • Conversely, water freezes in an ice tray cooled by lower-temperature surroundings .
    • Conversely, energy is released during freezing and condensation, usually in the form of thermal energy.
    • Note that melting and vaporization are endothermic processes in that they absorb or require energy, while freezing and condensation are exothermic process as they release energy.
    • That same energy must be removed for freezing to take place.

  • The Fight-or-Flight Response

    • The fight-or-flight-or-freeze response is regulated by release of adrenaline or noradrenaline.
    • The fight-or-flight response (also called the fight-or-flight-or-freeze response, hyperarousal, or the acute stress response) was first described by Walter Bradford Cannon.