SEARCH Articles Figures Tables Freezing behavior of an emulsion characterized by differential scanning calorimetry. The free water will freeze at approximately 273 K. Emulsified water will supercool and freeze at lower temperatures, depending upon size distribution. The smallest droplets freeze last because of the smaller volume, and so fewer nucleation sites are available for ice crystal formation and water freezing. The different freezing behavior of free versus emulsified water gives this technique the potential to quantify the relative proportions of these two types of water. Reproduced with permission from reference 114. [Publishers Imprint]