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Freezing point

Freezing point

Sensible *- heat (cp AT) fusion

Latent heat _ of vaporization

Heat

Figure 1. Heat stages when heating a food from a frozen solid to a vapor at constant pressure.

Table 1. Physical Constants of Water and Ice

Molecular weight

Melting point at 101.3 kPa

(1 atm) Boiling point at 101.3 kPa

(1 atm) Critical temperature Triple point

Heat of fusion at 0°C Heat of vaporization at 100°C

Heat of sublimation at 0°C

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