can gelatin become frozen solid?
918553
Yes it can, but it will have a lower freezing point depending on the contents. It probably is lower than your freezer temp. Try using dry ice or liquid N
760681
no, if you are speaking of dental impression materials...but as far as a food source I think so.  Below is what I found as far as food goes:\n\n Like gelatin, agar will break down if exposed to the enzymes of certain raw fruits, like kiwi fruit, papayas, pineapple, peaches, mangos, guavas, and figs.  Cooking these fruits, though, destroys the enzymes.  If you plan to add any of these fruits to a gelatin salad, it's a good idea to buy them in cans, since all canned fruit is pre-cooked.   Agar comes in flakes, powder, or bars.    Substitutes:  gelatin (Substitute one tablespoon powdered gelatin for every tablespoon of powdered agar.  Gelatin is made from animal by-products.)
507962
only if its frozen... personally I found this question tough to chew...lol...
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.
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.
598488
Solid.  If the temperature is below the melting point, then it will be a solid.  Unless you want to get into changing pressures, or something.
311248
A model of a cytoplasm? Are you sure thet's what you want? Cytoplasm is the stuff that the organelles in the cell float in. I suppose it would be jelly-like. So you could get some clear gelatin, put it in a cell-shaped mould (simple cuboidal epithelia are probably the easiest to shape) and allow it to harden. If you want it to look like a real cell, then stick some organelle-shaped pieces of colored jelly in before the stuff cools.\n\nGood luck!
759355
No. After thawing frozen lettuce, you would not have lettuce. You would have a pile of slime. So I don't recommend freezing lettuce.
654238
A solution cannot have a structure unless it is frozen solid. Starch will be present in the hemiacetal form in it.
702896
Melting.  What happens to ice cubes when you take them out of the freezer
630332
sorry it sounds so obvious but....but it in a freezer
758113
More gelatin less water.
387484
salts prevent ice from melting,or the best way is put it in the freezer!!!!!!
1060684
http://thefifthrule.com/T5R/?p=225\n\nhttp://www.myscienceproject.org/gelatin.html\n\nhttp://how2dostuff.blogspot.com/2006/01/how-to-make-ballistics-gel.html\n\netc, etc
499459
A very good question.\n\nAlmost all common chemical will contract upon freezing, but not water. \nThe special hydrogen bonding that forces the water molecule to be very close to eacher other in liquid phase.\n\nThe molecule of HOH is not straight, but in a V shape. About 105 degree.\nIn liquid phase the V shape can over lap each other. Go look up the water structure at\nhttp://www.chem1.com/acad/sci/aboutwater.html\n\nDuring freezing, the water molecule are force to line up, and the V shape molecule are line up side by side and no longer over lap.  This takes more room. So it expands.\n\nGo look up the ice molecule structure at http://www.uwgb.edu/dutchs/PETROLGY/Ice%20Structure.HTM\n\nIts not easy to see the true structure, but these will at least gives you a picture.\n\nKeep asking questions, enjoy.
557600
Water is one of the few substances that expands as it freezes.  From 4 degrees Celsius down to 0 degrees water expands and as a result the frozen solid form is less dense than the liquid form and that is why ice floats.\nThe water in the soft drink expands and the can cannot hold the increase in volume.
975752
Forming ice crystals?\n\nThe easiest way is to place a petri dish in the freezer and once cold, place a single drop of the water solution on it.  The ice will form immediately.  You can store it in the freezer until you need it.  A microscope slide can be used this way to get great specimens to look at under a microscope too.\n\nFor non-ice crystals, the two simplest compounds to use are table salt (Sodium chloride) and cane sugar (Sucrose).  To make crystals with these, dissolve as much salt or sugar in a container of boiling water until no more will dissolve.  Upon cooling, crystals will start to form.\n\nSome people will use a weight on a string to hang in the solution to allow the crystals to form rapidly.  If you just add a few solid crystals once the solution is cold, you can get good crystals without the string inside.\n\nLess common substances which can be used to made other crystals at home would include Copper sulfate (called blue stone, it is used to treat algae in fish tanks and ponds) and Magnesium Sulfate (Epsom's salt)