Freezing

In physics and chemistry, freezing is the process of cooling a liquid to the temperature (called freezing point) where it turns solid. Melting, the process of turning a solid to a liquid, is the opposite of freezing. Consequently the freezing point is the same temperature as the melting point. A pure substance has a fixed freezing point.

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Freezing is a common method of food preservation which slows both food decay and the growth of micro-organisms and, by turning water to ice, makes it unavailable for bacterial growth and chemical reactions.

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However, freezing only slows the deterioration of food: it does not stop it, and while it may stop the growth of micro-organisms, it does not necessarily kill them. Many enzyme reactions are only slowed by freezing, so it is often important to stop enzyme activity before freezing, either by blanching or by adding chemicals.

Physics: Physics (from the Greek, φυσικός (phusikos), "natural", and φύσις (phusis), "nature") is the science of the natural world in the broadest sense, dealing with matter and energy and the fundamental forces of nature that govern the interaction...

Chemistry: Chemistry (in Greek: χημεία) is the science of matter that deals with the composition, structure, and properties of substances and with the transformations that they undergo. In the study of matter, chemistry also investigates its interactions with energy and itself (se...

Liquid: A liquid (a phase of matter) is a fluid whose volume is fixed under conditions of constant temperature and pressure; and, whose shape is usually determined by the container it fills. Furthermore, liquids exert pressure on the sides of a container as well as on anything within the liquid itself; this...

Freezing related Images and Photos (experimental)

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