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  2. Freezing - Wikipedia

    en.wikipedia.org/wiki/Freezing

    Freezing is a common method of food preservation that slows both food decay and the growth of micro-organisms. Besides the effect of lower temperatures on reaction rates, freezing makes water less available for bacteria growth. Freezing is a widely used method of food preservation. Freezing generally preserves flavours, smell and nutritional ...

  3. Frost weathering - Wikipedia

    en.wikipedia.org/wiki/Frost_weathering

    Frost weathering is a collective term for several mechanical weathering processes induced by stresses created by the freezing of water into ice. The term serves as an umbrella term for a variety of processes, such as frost shattering, frost wedging, and cryofracturing.

  4. Mpemba effect - Wikipedia

    en.wikipedia.org/wiki/Mpemba_effect

    Higher convection in the warmer water may also spread ice crystals around faster. [23] Frost: Frost has insulating effects. The lower temperature water will tend to freeze from the top, reducing further heat loss by radiation and air convection, while the warmer water will tend to freeze from the bottom and sides because of water convection.

  5. 9 Items You Should Actually Store In The Freezer, According ...

    www.aol.com/9-items-actually-store-freezer...

    Freezing in portion sizes also makes defrosting easier and more efficient, ”Gangeri says. Foods You Should Freeze. Alison Miksch; Styling: Buffy Hargett Miller. Whole Grains.

  6. Properties of water - Wikipedia

    en.wikipedia.org/wiki/Properties_of_water

    Water is the chemical substance with chemical formula H 2 O; one molecule of water has two hydrogen atoms covalently bonded to a single oxygen atom. [26] Water is a tasteless, odorless liquid at ambient temperature and pressure. Liquid water has weak absorption bands at wavelengths of around 750 nm which cause it to appear to have a blue color. [4]

  7. Flash freezing - Wikipedia

    en.wikipedia.org/wiki/Flash_freezing

    The freezing from the surface or from within may be random. [11] However, in the strange world of water, tiny amounts of liquid water are theoretically still present, even as temperatures go below −48 °C (−54 °F) and almost all the water has turned solid, either into crystalline ice or amorphous water.

  8. 10 of the most common food-safety myths, debunked - AOL

    www.aol.com/lifestyle/2015-09-10-10-of-the-most...

    Get the facts on long-term effects of food poisoning. 2) It's okay to thaw meat on the counter Bacteria actually grows rapidly at room temperatures, so the counter isn't a very safe place you ...

  9. Ice - Wikipedia

    en.wikipedia.org/wiki/Ice

    When water freezes, it increases in volume (about 9% for fresh water). [8] The effect of expansion during freezing can be dramatic, and ice expansion is a basic cause of freeze-thaw weathering of rock in nature and damage to building foundations and roadways from frost heaving. It is also a common cause of the flooding of houses when water ...

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