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The name “Frïs” links the Swedish word for "freeze" (frysa) and the Danish word for "ice" (is). The name refers both to Scandinavia and to its patented process of freeze filtration. [2] However, the letter ï (I with a double dot) does not appear in any Scandinavian language except for Southern Sami.
The phenomenon, when taken to mean "hot water freezes faster than cold", is difficult to reproduce or confirm because it is ill-defined. [4] Monwhea Jeng proposed a more precise wording: "There exists a set of initial parameters, and a pair of temperatures, such that given two bodies of water identical in these parameters, and differing only in initial uniform temperatures, the hot one will ...
A vodka distillery in Bialystok, Poland, where the bison grass vodka "Żubrówka" is produced Finnish-grown six-row barley and glacial spring water, Finlandia Vodka While most vodkas are unflavored, many flavored vodkas have been produced in traditional vodka-drinking areas, often as home-made recipes to improve vodka's taste or for medicinal ...
The eutectic nature of salt and water is exploited when salt is spread on roads to aid snow removal, or mixed with ice to produce low temperatures (for example, in traditional ice cream making). Ethanol–water has an unusually biased eutectic point, i.e. it is close to pure ethanol, which sets the maximum proof obtainable by fractional freezing.
When performed on a larger scale, this technique is called freeze-drying, and the cold trap is referred to as the condenser. Cold traps are also used in cryopump systems to generate hard vacua by condensing the major constituents of the atmosphere ( nitrogen , oxygen , carbon dioxide and water ) into their liquid or solid forms.
A police raid in Manchester led to a shocking revelation. According to the Mirror, 130,000 liters (or 34,342 gallons) of vodka were confiscated because they contained anti-freeze chemicals, which ...
I strongly suspect that the energy required to cool the air is far, far less than the energy needed to cool and freeze the water occupying the equivalent space, by orders of magnitude. Unless you need jugs of frozen water, do not place jugs of water in the freezer to occupy the space previously occupied by frozen food.
The water underneath becomes saltier and colder, leading to an increase in density. This parcel of water in the Okhotsk Sea is referred to as dense shelf water (DSW). The saltier and colder a water parcel is, the denser it becomes, causing it to sink below other parcels of water. For this reason, the DSW will begin to sink within the water column.