Külmumistemperatuur

Külmumistemperatuur, also known as freezing point, is the temperature at which a liquid turns into a solid at a given pressure. For pure water at standard atmospheric pressure, this temperature is 0 degrees Celsius (32 degrees Fahrenheit). When a liquid reaches its freezing point, its molecules have lost enough kinetic energy to arrange themselves into a fixed, ordered structure characteristic of a solid.

The freezing point of a substance can be affected by external factors, most notably pressure and the presence of impurities. For most substances, an increase in pressure raises the freezing point. However, water is an exception; its freezing point decreases slightly with increasing pressure. The addition of solutes, such as salt to water, lowers the freezing point. This phenomenon is known as freezing point depression and is the principle behind using salt to de-ice roads in winter.

Freezing point is a crucial physical property used in various scientific and industrial applications, including chemistry, meteorology, and food science. It is a characteristic property that can be used to identify pure substances. Understanding freezing temperatures is vital for predicting weather patterns, storing perishable goods, and designing materials for extreme environments.