Question 67 E - Chemistry (OpenStax)

Question

Meat can be classified as fresh (not frozen) even though it is stored at −1 °C. Why wouldn’t meat freeze at this temperature?

Step-by-Step Solution

Answer

The ions and compounds present in the meat water lower the freezing point of the beef below –1 °C.

Step 1: Definition of Freezing Point

The freezing point is the temperature at which a liquid changes into a solid at normal atmospheric pressure.

Step 2: Explanation

The compounds such as fat, carbohydrates, and many other metal ions present in meat increase the temperature. Hence, lower the freezing point of meat.

\(\Delta Tf = Tf(Puresolvent) - Tf(Solution) = i \times Kb \times m\)

Hence, by addition of substances like meat will increase the temperature of pure solvent. So, Freezing point of the solution decreases.