In winter, when the river froze, the fish-deprived villagers fried potatoes instead. It’s said that this dish was discovered by American soldiers in Belgium during World War I and, since the dominant language of southern Belgium is French, they dubbed the tasty potatoes “French” fries.

Fry is a street term for marijuana or tobacco cigarettes that are dipped in PCP (phencyclidine) and/or embalming fluid, and then dried. Today individuals abuse PCP because of the mind-altering, hallucinogenic effects it produces.

Correct spelling for the English word “fries” is [fɹˈa͡ɪz], [fɹˈa‍ɪz], [f_ɹ_ˈaɪ_z] (IPA phonetic alphabet).

French fries are totally separate from anything French having to do with the country. So don’t capitalize it. But if it’s something non-specific and you’re still referring to a proper name, like your Freudian dream or Parisian cuisine, then you do capitalize the term.

verb (used without object), froze, fro·zen, freez·ing. to become hardened into ice or into a solid body; change from the liquid to the solid state by loss of heat. to become hard or stiffened because of loss of heat, as objects containing moisture: Meat will freeze in a few hours.

FREEZE. an Arctic ice formation experiment.

Solidification Examples

• Freezing of water to form ice in an ice cube tray.
• Formation of snow.
• Congealing of bacon grease as it cools.
• Solidification of melted candle wax.
• Lava hardening into solid rock.

Freezing point, temperature at which a liquid becomes a solid. As with the melting point, increased pressure usually raises the freezing point. The freezing point is lower than the melting point in the case of mixtures and for certain organic compounds such as fats.

Freezing. When a liquid is cooled, the average energy of the molecules decreases. At some point, the amount of heat removed is great enough that the attractive forces between molecules draw the molecules close together, and the liquid freezes to a solid.

During freezing, water molecules lose energy and do not vibrate or move around as vigorously. This allows more stable hydrogen-bonds to form between water molecules, as there is less energy to break the bonds. Thus water expands as it freezes, and ice floats atop water.

Freezing occurs when a liquid is cooled and turns to a solid. Eventually the particles in a liquid stop moving about and settle into a stable arrangement, forming a solid. This is called freezing and occurs at the same temperature as melting.

Different liquids freeze at different temperatures. Water will freeze faster than liquids with salt or sugar in them. Some liquids freeze faster than others because of viscosity, or thickness of the liquid. Thicker liquids will freeze more slowly and some will not freeze at all.

Water will freeze faster than liquids with salt or sugar in them. Some liquids freeze faster than others because of viscosity, or thickness of the liquid.

There are no liquids that do not freeze. In order for a liquid to have the property of never freezing, its freezing point must be absolute zero, the lowest temperature that matter can reach: 0 Kelvin or -459.67 degrees Fahrenheit.

Does milk or water freeze faster? From my data table, It is proven that 2% milk freezes faster than both diet coke and water. Also, water has a high specific heat so milk would reach its freezing point much quicker.

Freezing Point of Milk Unprocessed milk taken from a cow freezes at an average temperature of 31.091 degrees Fahrenheit. If the fat content or other components of the milk are reduced or water is added, the freezing point rises. Milk that freezes in a refrigerator is colder than 32 degrees.

Dawn dish soap does not freeze at below zero temperatures. To prevent icy stairs, pour the mixture over the front step as soon as the temperatures begin to drop. The soap will not freeze thereby keeping the step ice free. It is inexpensive and will not damage any surfaces you put it on, like rock salt can.

The phenomenon that hot water may freeze faster than cold is often called the Mpemba effect. If the hot water starts at 99.9°C, and the cold water at 0.01°C, then clearly under those circumstances, the initially cooler water will freeze first.

If the water is initially hot, cooled water at the bottom is denser than the hot water at the top, so no convection will occur and the bottom part will start freezing while the top is still warm. This effect, combined with the evaporation effect, may make hot water freeze faster than cold water in some cases.

When the weather is very cold outside, let the cold water drip from the faucet served by exposed pipes. Running water through the pipe – even at a trickle – helps prevent pipes from freezing. Keep the thermostat set to the same temperature both during the day and at night.

There is a shortage in many areas of potable (drinkable) water. And if you leave a tap running, you are indeed reducing the supply of potable water. It is quite difficult, expensive and time-consuming to separate the drinkable water back again from the dirt and germs in the drain.

A dripping faucet wastes some water, so only pipes vulnerable to freezing (ones that run through an unheated or unprotected space) should be left with the water flowing. The drip can be very slight. A flow of one gallon per hour is enough to prevent freezing. Drafts will freeze pipes.

Let warm water drip overnight, preferably from a faucet on an outside wall. Keep your thermostat set at the same temperature during both day and night.