Most liquids freeze by crystallization, formation of crystalline solid from the uniform liquid. This is a first-order thermodynamic phase transition, which means that as long as solid … See more

In spite of the second law of thermodynamics, crystallization of pure liquids usually begins at a lower temperature than the melting point, due to high See more

Freezing is almost always an exothermic process, meaning that as liquid changes into solid, heat and pressure are released. This is often seen … See more

Certain materials, such as glass and glycerol, may harden without crystallizing; these are called amorphous solids. Amorphous materials, as well as some polymers, do not … See more

The size of substances increases or expands on being heated. This increase in the size of a body due to heating is called thermal expansion .. Thermal expansion takes place in all … See more

Many living organisms are able to tolerate prolonged periods of time at temperatures below the freezing point of water. Most living organisms … See more

Freezing is a common method of food preservation that slows both food decay and the growth of micro-organisms. Besides the effect … See more