As an experienced sommelier and brewer, I can confidently say that distilled water does not have a lower freezing point compared to water that includes dissolved salts. In fact, it has a higher freezing point.
To understand why this is the case, we need to delve into the concept of freezing point depression. When a solute, such as salt, is dissolved in water, it disrupts the formation of ice crystals and lowers the freezing point of the solution. This is why we use salt to de-ice roads during winter – it prevents water from freezing at the usual temperature.
On the other hand, distilled water is essentially pure water that has undergone the process of distillation, which removes impurities and dissolved substances. As a result, distilled water lacks the salts and impurities that contribute to freezing point depression. Therefore, distilled water has a higher freezing point than water with dissolved salts.
Let me share a personal experience to illustrate this point. As a brewer, I often use distilled water to brew certain styles of beer that require precise control over water chemistry. In the process, I've noticed that when I add salts to the water, the freezing point of the solution decreases. This is a crucial factor to consider when brewing, as it affects the formation of ice crystals during the chilling process and can impact the clarity and quality of the final beer.
To further support this explanation, let's consider the freezing point depression caused by dissolved salts. For instance, if we dissolve common table salt (sodium chloride) in water, the freezing point of the solution can be depressed by several degrees Celsius. This means that the saltwater solution will remain liquid at temperatures below the freezing point of pure water.
On the contrary, distilled water, without any dissolved salts, will freeze at the typical freezing point of water, which is 0 degrees Celsius or 32 degrees Fahrenheit. The absence of solutes in distilled water allows ice crystals to form more easily, resulting in a higher freezing point compared to saltwater solutions.
Distilled water has a higher freezing point than water with dissolved salts due to the absence of solutes that depress the freezing point. This understanding is vital in various fields, including winemaking, brewing, and other scientific applications where precise control over water chemistry is essential.