what is the freezing point of coffee?
607430
The freezing point of a solution is always lower than that of the pure solvent.Since coffee creamer or sugar are solute masses in a pure solvent like water the freezing point of the solution is less than 0 deg Celsius
523531
At the heart of the issue is a phenomenon called Boiling Point Elevation. The boiling point of water is elevated when solutes are dissolved in the water. The boiling point also depends on the atmospheric pressure, but for the this question, I'm going to assume that we are at one atmosphere of pressure so that the boiling point of water is 100 degrees centigrade. \n\nSome people put salt in water when they make pasta, believing that the dissolved salt raises the boiling point of the water, and that the water is actually hotter than 100 degrees centigrade when the pasta is added. I say that they believe this because I'm doubt people add enough salt to result in a significant elevation in the boiling point. For water, the boiling point is elevated by 0.513 degrees centigrade for each mole of dissolved solute-ions per kilogram of solution. A mole of salt (NaCl) is 58.44 grams, and since one mole of NaCl disassociates into two moles of ions (Na+ ions and Cl- ions), 58.44 grams of salt (or 2 ounces) would be required to raise the boiling point of one liter (kilogram) of water (at one atmosphere of pressure) to 101.026 degrees. That would be some pretty salty water. \n\nThere is a related phenomenon known as Freezing Point Depression, in which the freezing point of water is lowered by 1.86 degress centigrade for each mole of solute-ions per kilogram of solution. We exploit the phenomenon of Freezing Point Depression by using salt to melt snow and ice on roads in the winter and to make ice-cream. \n\nNow, how does this relate to your question about the boiling point of blood? Well blood is basically a water solution. The dissolved solutes are more complex than a simple NaCl solution, but the principle of boiling point elevation (and freezing point depression) should still apply. The salt (NaCl) concentration of blood is 0.9%. This is approximately 0.154 moles of NaCl per kilogram (liter), or 0.308 moles of dissolved solute per liter. This should result in a boiling point elevation of a whopping 0.158 degrees centigrade. \n\nNow, there are other molecules dissolved in blood besides Na+ and Cl- ions, so the boiling point may be slightly different, but I think that you can see that it isn't going to be noticeably higher than 100 degrees (at one atmosphere of pressure). \n\nSo the answer to your question is basically, at the same temperature that water does. I hope that isn't too disappointing. If you want more information on Boiling Point Elevation or Freezing Point Depression, you should be able to find it in any college-level chemistry text book.
807714
It depends entirely on the temperatures of the all the components. Presumably you have liquid coffee, a coffee cup of any given material, the air temperature where you are making the coffee and the milk. So all these factors have an effect on each other as far as temperature is concerned. The second rule of thermodynamics is loosely but easily remembered by "Heat as a ruler flows from hotter to the cooler." So if your coffee is colder than your milk, the coffee gets warmer. If the air is colder than the milk, which is colder than the coffee, then the coffee will cool down super fast. If the mug is hot, it will offset the heat loss to the air and milk and so forth. The possibilities can be endless. but a basic answer is: If the coffee and mug are hotter than the milk and the air, and if the air is colder than the milk, then the coffee cools faster before adding the milk, heat flowing from coffee to the air. Adding milk warmer than the air slows the transfer down, as it has added temperature warmer than the air to the equation. If the milk is colder than the air then the heat exchange is speeded up.
209192
Boiling Point: \n204C (399F) \nMelting Point: \n100C (212F) \n\nCHECK IT OUT BUT I THINK ITS CORRECT
131859
melting point is 3550 (Degree celcious) and boiling point is 4827 (degree celcious)
213133
The cooler water will freeze faster.  The hotter water is the faster the molecules in it are moving and the more energy there is in the water.  Before water can freeze it needs to lose this energy.  Therefore the more energy it needs to lose the longer it takes to cool and the longer it takes to freeze.\n\nThe belief the boiling water freezes faster than cooler water is a popular misconception.\n\nHowever, it is true to say that boiling water (100 degrees C) will freeze slightly faster then almost boiling water (95 degrees c) but that's because considerably more of the boiling wtare will evaporate than the nearly boiling water and therefore there's less water remaining.\n\nThis probably explains why cyanne2ak is able to freak people out by throwing hot coffee at them - in very cold temps theere will be very rapid evapouration and as such far less of the coffee that leaves the cup will land on the 'victim' then would be the case with tap water.
131196
The melting point is 1068 kelvin and 795 celsius. The boiling point is 3633 kelvin and 3360 celsius.
694958
Under normal curcumstances when water is cooled, it will form ice at its freezing point.  That is crystallisation takes place and an ice cube is formed.  If now the liquid is cooled past its freezing point without crystallisation taking place, a glassy substance is formed.\n\nWe can also cool saturated solution, without crystalllisation taking place to form a super saturated solution.  This is super cooling.
658781
Freezing and Boiling points of Water are:\n\n 0 and 100 degrees Celsius\n32 and 212 degrees Fahrenheit\n\nFrom the equation of a straight line,\n\nF = mC + A\n\nwhere m is the gradient and A is a constant\n\nm = (212-32)/(100-0) = 1.8\n\nF = 1.8C + A\n\nwhen x=0, F=32\n\n32 = 1.8(0) + A\n\nA = 32\n\nTherefore the final equation is:\n\nF = 1.8C + 32\n\nor\n\nC = (F - 32)/1.8
530844
What a good question!  I think it's due to our expectations.  Next time you drink your cold coffee, make yourself believe it was an iced coffee and see what your reaction is.
668301
cryogenic freezing takes the object to absolute freezing (i.e. not just cold as in -20°).\n\nAbsolute freezing is -273.15°C (or 0° Kelvin)\n\nAt this temperature atoms completely stop moving and therefore stop aging. Anywhere above this temperature, then atoms still move, even if it is a slight little bit.
808946
It depends on the temperature of the cream and the coffee. If the coffee was piping hot and the cream ice cold then the cream would have an impact on the overall temperature. If the cream was room temperature and the coffee piping hot the cream would have a negligible impact on the coffee. If the coffee and the cream were both the same temperature the coffee would stay the same temperature. In either case it depends on the temperature of the cream and the amount of cream you are adding to the coffee, but in most cases you would not notice the drop in temperature.
344725
Freezing point is what is known as a colligative property meaning it is dependent upon the number of molecules in solution. When we make sodas we dissolve molecules in water and lower the freezing point. Furthermore diet sodas contain small amounts of sweetener as compared to regular sodas meaning they have fewer molecules in solution. Since there are fewer molecules in solution the freezing point depression is smaller meaning the freezing point is higher.
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.
169447
Adding salt to ice when making homemade ice cream lowers the freezing point of water.  This means that when you add the salt to the ice, the ice is forced to remain at a lower temperature to stay frozen. That makes the ice colder than 0 degrees C, the normal freezing point of pure water.  \n\nLowering a freezing point is a kind of property called a "colligative property," which means that how low the freezing point goes is not dependent on what kind of particles you're using but how many particles you're using.  The more salt you use, the lower the freezing point of the ice becomes.  \n\nYou have to make the ice colder than 0 degrees because otherwise, the ice cream cannot get cold enough to freeze.  You just get left with a milk-cream mixture.\n\nThe dissolution of table salt (NaCl) is NOT significantly endothermic enough to freeze ice cream.
602468
Absolute Zero or around 20 K.\n\nMelting point 14.01 K  (−259.14 °C, −434.45 °F) \nBoiling point 20.28 K  (−252.87 °C, −423.17 °F)
461815
you do the experiment yourself places a cup of cold and hot water in your freezer, the hot water will freeze first, the\nhotter the water the faster it will freeze