science of freezing

Freezing is the process where a liquid turns into a solid when its temperature drops. In this process, molecules lose energy and move closer together, forming a structured arrangement, like ice in water. The freezing point for water is 0 degrees Celsius (32 degrees Fahrenheit). Factors such as pressure can alter this temperature. Freezing is used in everyday life for preserving food, creating ice, and in various industrial applications. It helps slow down the growth of bacteria and maintains the texture and flavor of foods, making it an essential method for food safety and storage.