Freezing-point depression

Workers spreading salt from a salt truck for deicing the road
Freezing point depression is responsible for keeping ice cream soft below 0°C.[1]

Freezing-point depression is a drop in the maximum temperature at which a substance freezes, caused when a smaller amount of another, non-volatile substance is added. Examples include adding salt into water (used in ice cream makers and for de-icing roads), alcohol in water, ethylene or propylene glycol in water (used in antifreeze in cars), adding copper to molten silver (used to make solder that flows at a lower temperature than the silver pieces being joined), or the mixing of two solids such as impurities into a finely powdered drug.

In all cases, the substance added/present in smaller amounts is considered the solute, while the original substance present in larger quantity is thought of as the solvent. The resulting liquid solution or solid-solid mixture has a lower freezing point than the pure solvent or solid because the chemical potential of the solvent in the mixture is lower than that of the pure solvent, the difference between the two being proportional to the natural logarithm of the mole fraction. In a similar manner, the chemical potential of the vapor above the solution is lower than that above a pure solvent, which results in boiling-point elevation. Freezing-point depression is what causes sea water (a mixture of salt and other compounds in water) to remain liquid at temperatures below 0 °C (32 °F), the freezing point of pure water.

  1. ^ "Controlling the hardness of ice cream, gelato and similar frozen desserts". Food Science and Technology. 2021-03-18. doi:10.1002/fsat.3510_3.x. ISSN 1475-3324. S2CID 243583017.

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