Three types of contamination are: or. 1  Microbial Contamination. 2  Cross Contamination. 3  Partical Contamination. 4  Contamination-this is when food contains a forgien object. 5  Cross Contamination-this is when harmful bacteria or virus are passed from one food to another.hree types of contamination are: or. 1  Microbial Contamination. 2  Cross Contamination. 3  Partical Contamination. 4  Contamination-this is when food contains a forgien object. 5  Cross Contamination-this is when harmful bacteria or virus are passed from one food to another.
The freezing point of the solvent in a solution changes as the concentration of the solute in the solution changes (but it does not depend on the identity of either the solvent or the solute(s) particles (kind, size or charge) in the solution). Non-Volatile Solutes. The freezing point of the solvent in a solution will be less than the freezing point of the pure solvent whether the solution contains a non-volatile solute or a volatile solute. However, for simplicity, only non-volatile solutes will be considered here.
A more specific definition of freezing point is the temperature at which solid and liquid phases coexist in equilibrium. The normal freezing point is the temperature at a substance melts (or freezes) at one atmosphere (760 torr = 760 mm Hg = 14.7 psi = 101.3 kPa) of pressure. Melting points can be determined by visual inspection or by monitoring the temperature of the liquid with time. When the freezing point is reached, the temperature of the solution will no longer drop until all the liquid has frozen.