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The 23 pages that link to Freezing-point depression, each with the reason it gives.

• SalinityRelated: Saltier water freezes at a lower temperature than fresher water.

• BrineRelated: Dissolved salts let brine remain liquid below water’s normal freezing point.

• Ethylene glycolRelated: Dissolved ethylene glycol lowers water's freezing point in coolant mixtures.

• Ice creamRelated: Sugars keep part of the mix unfrozen at serving temperatures, preserving scoopability.

• Ideal solutionRelated: Ideal mixture thermodynamics underlies its standard dilute-solution treatment.

• FreezingRelated: Sugars and salts in food lower the temperature at which its water freezes.

• MolalityRelated: Molality enters its standard equation, linking solute particle concentration to the temperature shift.

• Calcium chlorideRelated: Dissolved calcium chloride produces brine that can remain liquid below water’s normal freezing point.

• OsmolalityRelated: Clinical osmometers commonly infer osmolality from this temperature shift.

• Dimethyl sulfoxideRelated: DMSO-containing solutions freeze at lower temperatures, part of their protection against ice injury.

• Propylene glycolRelated: Dissolved propylene glycol lowers water’s freezing point in antifreeze mixtures.

• GelatoRelated: Sugar keeps gelato softer and scoopable below water’s freezing point.

• Frozen custardRelated: Sugar and other dissolved ingredients affect how firmly the custard freezes.

• Soft serveRelated: Sugars and other mix ingredients help determine how much of the dessert remains unfrozen and soft.

• Frozen yogurtRelated: Sugar and other dissolved ingredients keep the dessert scoopable below freezing.

• Fractional freezingRelated: As the liquid becomes concentrated in dissolved material, its freezing point shifts during partial freezing.

• KulfiRelated: Sugar and milk solutes affect how kulfi freezes and how firm it becomes.

• Sodium formateRelated: Dissolved sodium formate can lower water’s freezing point in deicing mixtures.