My freezer is set at -21°C (-6°F) and tubs of ice cream come out hard as a rock and are near impossible to scoop. But if I set it a few degrees warmer, yet still way below the freezing point of water, I can scoop it easily. So, is there such a thing as both frozen and *really* frozen? Conversely, a boiling point is a boiling point, I believe. Heating water to a temp above 100°C gets you the same steam that you got at 100, just faster. Right?
In: 102
Water changes phase at 0C. It’s a liquid above and a solid below. Once it’s a solid, it can actually get much colder. It doesn’t get “solider” tho. The benefit of freezing ice to a much lower temp is that it will remain ice longer bc it will take longer to warm to the phase change temp. Fisherman want the coldest ice they can get bc it will last longer before melting.
As far as heating it goes, at 100C liquid water changes phase to steam. The steam can be heated to much higher than 100C, but liquid water has limited ability to be superheated past 100C. You can do it if you change the pressure.
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