freezing point

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Related to freezing points: Boiling Point Elevation

freez·ing point

(frē′zĭng)
n. Abbr. fp
1. The temperature at which a liquid of specified composition solidifies under a fixed pressure, usually standard pressure.
2. The temperature at any fixed pressure at which the liquid and solid phases of a substance of specified composition are in equilibrium.

freezing point

n
(General Physics) the temperature below which a liquid turns into a solid. It is equal to the melting point

freez′ing point`


n.
the temperature at which a liquid freezes: The freezing point of water is 32°F, or 0°C.
[1740–50]

freez·ing point

(frē′zĭng)
The temperature at which a liquid becomes a solid. For a given substance, the freezing point of its liquid form is the same as the melting point of its solid form. The freezing point of water is 32°F (0°C); that of liquid nitrogen is -345.75°F (-209.89°C).
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.freezing point - the temperature below which a liquid turns into a solidfreezing point - the temperature below which a liquid turns into a solid
temperature - the degree of hotness or coldness of a body or environment (corresponding to its molecular activity)
Translations
bod mrazu
jäätymispiste
vriespunt

freezing point

nGefrierpunkt m; below freezing pointunter null, unter dem Gefrierpunkt
References in classic literature ?
The rainy season, which commences in October, continues, with little intermission, until April; and though the winters are generally mild, the mercury seldom sinking below the freezing point, yet the tempests of wind and rain are terrible.
But the cold was too intense to allow us to do so, for I am convinced that at this great altitude the thermometer cannot have marked less than fourteen or fifteen degrees below freezing point.
That's one hundred and six below freezing point - too cold for travelling, eh?
where the mean temperature of the air falls below the freezing point, and where the earth is so completely frozen, that the carcass of an animal embedded in it is perfectly preserved.
The initial freezing points of the products studied are different among themselves, as reported in Table 5.
The economical, vegetable-derived alcohols have mild odor and relatively low freezing points.