1
Question
Which of the following help in lowering the melting point of ice and why?
The options are :-
Sugar
Salt
Milk
Water
Which of the following help in lowering the melting point of ice and why?
The options are :-
Sugar
Salt
Milk
Water
Open in App
Solution
Answer is Salt
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.
On average, seawater in the world's oceans has a salinity of about 3.5 percent (35 g/L, or 0.600 M). In another word, every kilogramme of seawater has approximately 35 grammes (1.2 oz) of dissolved salts-predominantly sodium (Na+) and chloride (Cl-) ions are present.As a result of these salts, seawater is denser than both fresh water and pure water. Therefore the freezing point of seawater decreases as salt concentration increases.
Although the saltiness of ocean water varies, this lowers the freezing point of ocean water to about -1.8°C or 28.8°F. So ocean water will freeze.
Another factor that affects the freezing of ocean water is its ocean current. Ocean current can be described as thermal convection combine to create large-scale flows of ocean water. This constant motion of the ocean water helps keep the water molecules from freezing into the somewhat stationary state of ice crystals.As a result, only really cold areas, such as the North Pole or the South Pole, usually get cold enough for ocean water to freeze.
More significantly, the ocean currents continuously pump warm water from the equatorial regions to the colder ocean regions.
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.
On average, seawater in the world's oceans has a salinity of about 3.5 percent (35 g/L, or 0.600 M). In another word, every kilogramme of seawater has approximately 35 grammes (1.2 oz) of dissolved salts-predominantly sodium (Na+) and chloride (Cl-) ions are present.As a result of these salts, seawater is denser than both fresh water and pure water. Therefore the freezing point of seawater decreases as salt concentration increases.
Although the saltiness of ocean water varies, this lowers the freezing point of ocean water to about -1.8°C or 28.8°F. So ocean water will freeze.
Another factor that affects the freezing of ocean water is its ocean current. Ocean current can be described as thermal convection combine to create large-scale flows of ocean water. This constant motion of the ocean water helps keep the water molecules from freezing into the somewhat stationary state of ice crystals.As a result, only really cold areas, such as the North Pole or the South Pole, usually get cold enough for ocean water to freeze.
More significantly, the ocean currents continuously pump warm water from the equatorial regions to the colder ocean regions.
Suggest Corrections
0
Similar questions
View More
Join BYJU'S Learning Program
Explore more
Join BYJU'S Learning Program
