I guess I wasn't clear. At what temperature does OCEAN water freeze.  As a GENERAL rule.?
91256
28.8 DEGREES FARENHEIT. IT'S NEAR THE BOTTOM OF MY ANSWER.\n\nYou must know the salinity to answer accurately. Ocean water has different amounts of salt dissolved in it in different locations and currents. If you know the salinity you can use this automatic calculator to determine the freezing point. http://www.csgnetwork.com/h2ofreezecalc.html\n\nIf you don't know that, a good rule of thumb is 28.8 degrees farenheit.
174433
273K = 0 degrees celsius therefore water freezes\n\nre jackster: freezing point and melting point are the same\nre kay: absolute zero is 0K at which all particles stop moving .. 273K is not absolute zero
273724
No.  The point is always 32 degrees farenheit, assuming pressure at sea level.\n\nThe amount will not affect the freezing point, but other factors, such as pressure, will.
971810
If the water is already frozen and you remove more heat, all you will get is colder ice.  Otherwise, we need to know at what point is it at in the latent heat of fusion.
1026360
in theory, when the temp reaches absolute zero everything freezes and is -459.67 degrees F.  temps within a few billionths of a degree have been reached but the materials used in the experiment took on nontraditional states.  at the temp all molecular motion would cease so it would be impossible to reach the temp exactly.
46526
it doesnt, however the energy is lost faster in hot water than in cooler water.  The rate at which all water freezes is the same.
23033
If you were able to get the salt solution cold enough, it would freeze. However, if you put two ice trays side by side, one filled with water, the other filled with salt water, and chilled them to the point where both froze, the would both be the same temperature. However, once the cold was taken away, the salt solution would melt at a much lower temperature than the water only cubes.\n\nWhat salt does when added to water is decrease the temperature at which water will freeze -- as well as melt. How much the freezing/melting point is lowered depends on how much salt is added. The higher the concentration, the lower the freezing/melting point.
469919
Sounds like a trick question. In the north we know that putting salt on ice makes it melt. In the arctic regions only the salty sea water is still water. The ice and snow are actually fresh water. Salt lowers the temperature that water freezes at. However, if you can freeze dry the salt it will separate from the water. This is the method that's used to filter Ice Beer. So technically you could if done right but just freezing it is a difficult process because you'll need something very very cold as a coolant. This would be a good series of experiments if you can get someone that can handle dry ice (frozen C02).
606548
Absolute zero.  There are ways to keep water from freezing using pressure, motion, impurities, and so forth.
268388
All water freezes at some temperature. However, pure water can be supercooled below its freezing point if you don't give the ice anything to nucleate around. It will then homogeneously freeze (to very clear ice) below a certain temperature though.
196969
its 0 degrees c\nand 32 degree F\n\nBut this is assuming it normal tap water without to much sediment like rust.  I don't know what temp sea water freezes at.
1106588
Normally at 0ºC or 32ºF.  At that point water just begins to crystalize.\n\nThere are cases when water will not freeze, like \n- freezing point depression due to hydration,\n- freezing point depression due to osmotic effects (these are both equilibrium effects),\n- supercooling: the delay or absence of formation of an ice crystal in the absence of efficient ice nucleators and/or\n- the high viscosity\n\nFor every 0.5ºC (1ºF), water's viscosity will change by about 1.5%.\n\nWater viscosity is inversely related to temperature. The lower temperature, the higher viscosity.\n\nBut, water's dynamic viscosity at 0ºC is 3.732µ [ 10-5 (lb.s/ft2)] and the kinematic viscosity is 1.924v [10-5 (ft2/s)].
60893
Sodium Chloride (NaCl), or salt, lowers the freezing point of water.  Putting salt on ice turns it back into water UNTIL the temps drop below the point where the salt water will freeze again which is between -9°C (15°F) and -21°C (-6°F) depending on the amount of salt suspened in the water.
873711
Not quite right.  It is most dense at 4 degrees C.  If it didn't, the water would freeze from the bottom up.  As it approaches 0 degrees, it becomes less dense and rises above the more dense warmer water and freezes on the surface and goes down.  Otherwise, fish would be on top of the ice and die after it froze.
252337
The figure I have from a university course was 45m (roughly 80ft).  You can discount any ice floating on the sea, such as the North Polar icecap,the large ice shelves around Antartica and the sea end of glaciers as they havealready displaced the equivilent amount of water already (imagine a glass fullof ice and water, as the ice melts the glass does not overflow).\n\nIf all the ice were to melt the rise would not actually be directly equal to the amount of water resulting due to differences in the densities of salt and freshwater.  Taking the temperature into account the molten ice would be denser than the warmer saltwater so reducing the overall rise.
932412
Well, if you're talking about water, that would be 0 degrees (freezing) and 100 degrees (boiling)
335460
. Yes -- here is a general explanation for all you non-belivers.\n\nHot water can in fact freeze faster than cold water for a wide range of experimental conditions.  This phenomenon is extremely counter- intuitive, and surprising even to most scientists, but it is in fact real.  It has been seen and studied in numerous experiments.  While this phenomenon has been known for centuries, and was described by Aristotle, Bacon, and Descartes [1-3], it was not introduced to the modern scientific community until 1969, by a Tanzanian high school student named Mpemba.  Both the early scientific history of this effect, and the story of Mpemba's rediscovery of it, are interesting in their own right -- Mpemba's story in particular provides a dramatic parable against making snap judgements about what is impossible.  This is described separately below.\n\nThe phenomenon that hot water may freeze faster than cold is often called the Mpemba effect.  Because, no doubt, most readers are extremely skeptical at this point, we should begin by stating precisely what we mean by the Mpemba effect.  We start with two containers of water, which are identical in shape, and which hold identical amounts of water.  The only difference between the two is that the water in one is at a higher (uniform) temperature than the water in the other.  Now we cool both containers, using the exact same cooling process for each container.  Under some conditions the initially warmer water will freeze first.  If this occurs, we have seen the Mpemba effect.  Of course, the initially warmer water will not freeze before the initially cooler water for all initial conditions.  If the hot water starts at 99.9° C, and the cold water at 0.01° C, then clearly under those circumstances, the initially cooler water will freeze first.  However, under some conditions the initially warmer water will freeze first -- if that happens, you have seen the Mpemba effect.  But you will not see the Mpemba effect for just any initial temperatures, container shapes, or cooling conditions.\n\nThis seems impossible, right? Many sharp readers may have already come up with a common proof that the Mpemba effect is impossible.  The proof usually goes something like this.  Say that the initially cooler water starts at 30° C and takes 10 minutes to freeze, while the initially warmer water starts out at 70° C.  Now the initially warmer water has to spend some time cooling to get to get down to 30° C, and after that, it's going to take 10 more minutes to freeze.  So since the initially warmer water has to do everything that the initially cooler water has to do, plus a little more, it will take at least a little longer, right? What can be wrong with this proof?\n\nWhat's wrong with this proof is that it implicitly assumes that the water is characterized solely by a single number -- the average temperature.  But if other factors besides the average temperature are important, then when the initially warmer water has cooled to an average temperature of 30° C, it may look very different than the initially cooler water (at a uniform 30° C) did at the start.  Why? Because the water may have changed when it cooled down from a uniform 70° C to an average 30° C.  It could have less mass, less dissolved gas, or convection currents producing a non-uniform temperature distribution.  Or it could have changed the environment around the container in the refrigerator.  All four of these changes are conceivably important, and each will be considered separately below.  So the impossibility proof given above doesn't work.  And in fact the Mpemba effect has been observed in a number of controlled experiments [5,7-14]\n\nIt is still not known exactly why this happens.  A number of possible explanations for the effect have been proposed, but so far the experiments do not show clearly which, if any, of the proposed mechanisms is the most important one.  While you will often hear confident claims that X