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Freezing

Freezing is a phase transition in which a liquid turns into a solid when its temperature is lowered below its freezing point.

Freezing of living organisms, Exothermicity & Crystallization

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Overview

Crystallization

Supercooling

Exothermicity

Vitrification

Freezing of living organisms

Food preservation

Advanced semantic analysis

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Map overview Semantic statistics

Freezing

Nodes60
Edges59
Triples53
Avg. degree1.97
Density0.033333
Components1

How this topic connects Entity context

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Freezing

Top relations

related to External links · 9
Freezing → Archived, Dictionary, Media, Merriam-Webster, OCLC, Wayback Machine, Wayback Machineusednic, Wikimedia Commons, Wiktionary-logo-en-v2
related to Animals · 7
Freezing → Haemonchus, Human, Many, Other, Panagrolaimus, The, Trichostrongylus
related to Crystallization · 6
Freezing → Because, Crystal, Crystallization, Most, Nucleation, This
related to Exothermicity · 6
Freezing → But, Helium-3, Helium-4, Low-temperature, The, This
related to Supercooling · 6
Freezing → Crystallization, If, In, Some, The, Under
related to Freezing of living organisms · 5
Freezing → Certain, Many, Most, Pseudomonas, The
related to Vitrification · 5
Freezing → Amorphous, Because, Certain, Instead, Such
is a · 3
Freezing → latent heat, phase transition in which a liquid turns into a solid when its temperature is lowered below its freezing point.For most substances, widely used method of food preservation
causes · 1
Freezing → injuries in the epithelia and makes the nutrients in the underlying plant tissues available to the bacteria.BacteriaThree species of bacteria
related to Food preservation · 1
Freezing → Besides

Important terminology Word statistics

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Important terminology

temperature point temperatures liquid melting solid phase bacteria nucleation energy transition water heat process survive crystallization plants fusion growth surface

Entity relationships Subject–Predicate–Object triples

SubjectPredicateObjectConfidenceSrc
Freezingcausesinjuries in the epithelia and makes the nutrients in the underlying plant tissues available to the bacteria.BacteriaThree species of bacteria0.90text
Freezingis aphase transition in which a liquid turns into a solid when its temperature is lowered below its freezing point.For most substances0.90text
Freezingis alatent heat0.90text
Freezingis awidely used method of food preservation0.90text
anti-nucleating proteinsinstance ofMost living organisms accumulate cryoprotectants0.80text
polyolsinstance ofMost living organisms accumulate cryoprotectants0.80text
and glucose to protect themselves against frost damage by sharp ice crystalsinstance ofMost living organisms accumulate cryoprotectants0.80text
Freezingrelated to AnimalsThe0.60section
Freezingrelated to AnimalsHaemonchus0.60section
Freezingrelated to AnimalsOther0.60section
Freezingrelated to AnimalsTrichostrongylus0.60section
Freezingrelated to AnimalsPanagrolaimus0.60section

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