why is freezing point of a common salt mixed with ice is less than 0 Celsius
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The typical freezing point of fresh water is 0° Celsius [32° Fahrenheit]. Generally, water molecules are composed of hydrogen and water molecules and they have bonded together into a crystalline structure of ice. Eventually, the molecules move so slowly that they can no longer escape the intermolecular attractions between water molecules. As a result of these forces, a lattice of water molecules form and water becomes ice.
During this phase change, water molecules enter and leave the solid at the same rate. Salt disrupts this equilibrium by simply being present. With the addition of salt, fewer water molecules are present at the interface between liquid and solid. In other words, salt particles block the water molecules from re-entering the solid phase, so more water molecules are leaving and less are entering the solid.
When the temperature lowers even further, the water molecules leaving the solid phase will slow down even further and the rate will eventually match the rate at which water molecules can find the solid in the presence of salt. When the rate at which water leaves the solid balances the rate at which water molecules enter, a new (lower) freezing point is established.
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The typical freezing point of fresh water is 0° Celsius [32° Fahrenheit]. Generally, water molecules are composed of hydrogen and water molecules and they have bonded together into a crystalline structure of ice. Eventually, the molecules move so slowly that they can no longer escape the intermolecular attractions between water molecules. As a result of these forces, a lattice of water molecules form and water becomes ice.
During this phase change, water molecules enter and leave the solid at the same rate. Salt disrupts this equilibrium by simply being present. With the addition of salt, fewer water molecules are present at the interface between liquid and solid. In other words, salt particles block the water molecules from re-entering the solid phase, so more water molecules are leaving and less are entering the solid.
When the temperature lowers even further, the water molecules leaving the solid phase will slow down even further and the rate will eventually match the rate at which water molecules can find the solid in the presence of salt. When the rate at which water leaves the solid balances the rate at which water molecules enter, a new (lower) freezing point is established.
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