What is the boiling and freezing points of juice?

The boiling point of juice varies depending on the type of juice and its composition. In general, the boiling point of fruit juice is around 212° Fahrenheit (100° Celsius), which is the same as the boiling point of water. However, some factors, such as the presence of sugar, can slightly elevate the boiling point.

For example, orange juice has a slightly higher boiling point than pure water due to the presence of natural sugars in the juice. Similarly, grape juice and apple juice may also have slightly elevated boiling points compared to water.

Freezing Point of Juice:

The freezing point of juice also varies depending on its composition. Generally, the freezing point of fruit juice is around 28° Fahrenheit (-2° Celsius), which is slightly lower than the freezing point of water (32° Fahrenheit, 0° Celsius).

The presence of sugar in juice acts as a natural antifreeze, causing the freezing point to be lower than that of water. This means that juice will remain in a liquid state at temperatures below the freezing point of water.

It's important to note that the boiling point and freezing point of juice can vary slightly based on factors such as the specific type of fruit, sugar content, and the presence of other compounds in the juice.