Question

How do (a) freezing point, and (b) boiling point of water

change on increasing the pressure?​

Answer 1

Answer:

Increasing atmospheric pressure will “slightly” lower the freezing point of water because it is preventing the H2O molecules from properly arranging themselves for freezing. On a related note, H2O generally needs to be slightly contaminated for freezing in order for the molecules to form crystals.

Explanation:

When are the boiling temperature and freezing temperature equal? What happens then?

For all substances, as we lower pressure, the boiling temperature falls much more rapidly than does the freezing temperature. (For water, the freezing temperature rises slightly at low pressure.) Hence the obvious question: Are the boiling temperature and freezing temperature ever equal?

The answer is yes. At the low pressure of 611 Pa (only 0.006 times atmospheric pressure), pure water boils at 0.01 °C, and it also freezes at 0.01 °C. The combination of conditions (P, T) = (611 Pa, 0.01 °C) is called the triple point of water because, at this pressure and temperature ice, liquid water and steam can coexist in equilibrium. This point is used to define our scale of temperature: by definition, the triple point of water occurs at 273.16 K, where K is the kelvin. 273.16 K = 0.01 °C

* This explains why, above, I wrote that liquid water only exists if the pressure is high enough. At pressures below 611 Pa, there are only two phases, and ice sublimes to form steam directly, without passing through a liquid phase. (In this context, the reverse of 'to sublime' is not, as one might have hoped, 'to ridicule'. At low pressures, steam condenses to form ice.)

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