what is the name of the chemical you put in water to keep from freezing to feed farm animals?
957716
Can this realy be true that there is an antifreeeze chemical for animal drinking water ?\nI doubt it. I am not a farmer, but I know that they simply keep the animal drinking vessels protected from the weather.\n\nI admit to not being an expert.
771221
Salt lowers the freezing point of water.  That is why the spread salt when it is cold and snow is falling.  The water will stay liquid at lower temperatures.
1010626
Could be that different chemical compounds freeze at different temperatures.  Water freezes at a lower temperature than 36 degrees but not everything does.  That is also like why you put salt on ice to thaw it, it lowers the freezing point, so it has to be a lot colder before you get ice.
1047658
You putting it in the freezer is probably what saved it.  if you had not kept it cold, it probably would have drowned. (ever see the movie "The Abyss"? that's essentially how one of the main characters survives.  then again, it's just a movie.)  \n\nmany insects and lower forms of life are like that.  also works well with spiders.
654238
A solution cannot have a structure unless it is frozen solid. Starch will be present in the hemiacetal form in it.
541637
Water will.  Soda has dissolved compounds that will lower the freezing point.
663824
it lowers the freezing point of water, make it more dense, so it has to e colder for water to freeze
814025
Water H2O    sugar   C6H12O6     salt NaCl    \nbaking soda NaHCO3
377792
Ethylene Glycol though it could be Isoproply Alcohol -Ethylene Glycol is what is in anti-freeze.
871442
Agricultural chemistry includes the application of chemical fertilizer.\n\nWater quality.\n\nThis might help:\n\nChemistry Information from the Center for Food Safety and Applied Nutrition and FDA\n\nhttp://www.cfsan.fda.gov/~dms/chemist.html\n\nhttp://chemistry.about.com/library/weekly/aa082101a.htm\n\nhttp://en.wikipedia.org/wiki/Food_chemistry
971648
calcium carbonate.\nCaCO3
1073188
Its a freeze spray...how about doing some research and looking at previous asked questions first.
813765
Yes the main ingredients of anti-freeze are in many over the counter medicines.  Used as preservatives in most cases.  This country allows all sorts of crap in our foods that shouldn't be there.  Look for Propylene Glycol, or Ethylene Glycol listed in the ingredients list.  Not to mention that BHA and BHT which are in much of our food is "Rubber preservatives" invented in WWII to keep synthetic rubber from deteriorating in our tires when our supply of natural rubber was cut off during the Pacific war.
303327
Yes.  \n\nMost antifreeze these days are mixtures of water with either ethylene glycol (toxic) or propylene glycol (nontoxic, or at least less toxic).  Ethylene glycol has better properties from the standpoint of being a coolant(lower freezing point, lower viscosity, better heat-transfer characteristics), but it is rather toxic.  Propylene glycol is marketed as "nontoxic" antifreeze, but has worse heat transfer characteristics and is actually less "friendly" to the environment (takes longer to degrade, it's a skin irritant).\n\nPure ethylene glycol freezes at -12 C  (Water, of course freezes at 0C), but mixtures of water and ethylene glycol freeze at even lower temperatures than water or ethylene glycol alone.  Pure propylene glycol freezes at -60 C. The sources below give the freezing points for the various concentrations of ethylene glycol or propylene glycol dissolved in water, as well as the pure compounds.
49651
Sorry freak...not nitrogen...frozen carbon dioxide is commonly referred to as "dry ice". And no way is it water in any sense.\n\nThanks Roscoe.
1028715
anti freeze proteins are protiens that are produced in fish, insects etc in extreme cold condition. one of the example of a fish which produces AFP is TELEOST fish.\nwhat these protiens mainly do is that they are capable of lowering the freezing point of a solution in a non-colligative manner by lowering the freezing point to the melting point.\nthe difference between the melting point and the freezing point is known as THERMAL HYSTERESIS.\nthese proteins prevent recrystallisation of ice , which is a thermodynamically a favoured process which involves the growth of large ice crystals at the expence of smaller ice crystals..... this is how these protiens work...
726926
Salt... When applied to ice, the salt (NaCl) dissolves into the water creating a salt water mixture which has a lower freezing point than pure water.\n\n10% salt solution freezes at 20 F (-6 C)\n20% salt solution freezes at 2 F (-16 C)\n\nSalt becomes less effective at temperatures below 0F (-32 C).\n\nEnjoy!