Water freezes instantly at very low pressures, such as 15 mtorr, regardless of the temperature being above zero. This phenomenon occurs because evaporating water molecules carry energy away from the remaining liquid, leading to a cooling effect at the interface. To prevent freezing under low pressure, one can stir the water to maintain a higher temperature or add soluble substances like salt or antifreeze to lower the freezing point.
PREREQUISITESScientists, chemists, and engineers interested in thermodynamics, phase transitions, and applications involving low-pressure environments.