Freezing point depression

Students are seen experimenting with freezing point depression with Prof. Dr. Sibel Ozilgen as part of the course 'Culinary Science Laboratory' at the Gastronomy and Culinary Arts Department, Yeditepe University. Freezing point is the temperature at which a liquid changes to a solid. When a solute, a substance such as sugar and salt that dissolves in a solvent, is added to water, it physically interrupts the intermolecular forces in the solvent. A solution freezes at a lower temperature than the pure solvent. This phenomenon is called freezing point depression. Foods freeze below 0°C (32°F) because they naturally contain solutes, such as fibers, fats, vitamins, and sugar.