The frozen water is called ICE, in fact this is a physical change. Each liquid has a freezing temperature, below which liquids are frozen . Water freezing temperature is 0 ° C, water is frozen below 0 ° C and ICE occurs. The decompression of the ice is again over 0C for it turns into water again.
Melting:
At 0 ° C 80 calories are needed to melt 1 gram of ice. The high melting temperature delays water freezing; So that biological systems gain properties that can withstand low temperatures.
Specific heat:
Warming (specific) heat is high. 1 calorie energy is required to increase 1 oC water temperature by 1 ° C. This specific heat is higher than all of the substances outside of ammonia. Thus, water can store more energy without much increase in temperature, so temperature and metabolic events can be more stable in the living system.
Evaporation:
The water has high latent heat of evaporation. At 100 ° C, 539 calories are needed to convert 1 g of water to 1 g of water vapor. The latent heat of evaporation has the most important contribution to the isothermal living system. The latent heat of water evaporation is high due to the H bonds.
Freezing:
A very simple feature of the water, but extremely important in terms of environment, is the ice that is still solid in the water that can swim without sinking on the liquid water. This solid phase is not as dense as the liquid water because of the geometry between the hydrogen bonds (which can only occur at low temperatures). For almost all other substances, the solid form is more complex than the liquid form. The fresh water at standard atmospheric pressure takes its most intense state at 3.98 ° C and moves down, its density decreases in the case of further cooling and rises upwards. This transformation causes the surrounding water to be warmer than the underexposed water, so that while the larger part of the water remains constant at about 4 ° C, the ice first builds up on the surface and then spreads downward. Due to this effect, the surface of the lakes is covered with ice. Almost all of the other chemical substances start to freeze up from the bottom as they are dense compared to the liquid state. Unlike all known liquids, the volume of water decreases by a certain temperature (+4 ° C), then increases again. When it is frozen, the volume is still more than liquid. For this reason, the solid of water is still more waxy than liquid. So ice does not sink into the water, but floats on the water. This feature of water allows the continuation of life in the winter months in life, or in the regions where it is always cold. As the upper part of the sea, rivers and lakes freezes and the ice remains in the upper part, the living creatures in the water can continue to live their lives.
Usage areas:
In the field of tourism, large reservoir for cooling as soon as boils the water-milk-stewed-buttermilk, the cooling of bottles and cans of soft drinks, in balancing the heat in the high temperature exposed to the production unit in bacon manufacturing, rubber, paint, steel and chilled in serial production in metal production the preparation of raw materials, the oven in bread dough products, marine products, shipments or in storage, weddings and external cooling in special events, in tourism facilities used in the concrete mixer and poultry to maintain the quality standards when it rises to impair the quality of concrete, especially air temperature in concrete plants. These are available in additional sectors.
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