How does salt raise the freezing point of water and lower the boiling point?
To raise the boiling point of one liter (34 ounces) of water by 1°C (1.8°F) requires about 58 grams (2 ounces) of salt. This is much more that the amount of salt typically added to boiling vegetables, which is done primarily for taste. http://www.seed.slb.com/qa2/FAQView.cfm?ID=1112 The freezing point had many different variations. How cold is the freezer, how much salt was used, etc. I did find a fantastic website that will be able to explain it more than I ever could think of: http://www.worsleyschool.net/science/files/saltandfreezing/ofwater.
