Why does flour freeze faster than salt in water?

Question

My son is doing an experiment for school and he wanted to see which would freeze faster, salt or flour in water, clearly the flour froze faster now we need to know why.....can someone help or direct us to a site that does have information?

Answer 1

Salt dissolves in water and the freezing point of a salt solution is lower than pure water. Flour doesn't dissolve, so the freezing point stays the same. If they're both cooling down at the same rate the flour and water will freeze first.

Answer 2

It's because salt ionizes in water. The wheat does not ionize. Freezing is a phase change. The water is water whether it's frozen or steam; ionized particles reacting with its solvent behave differently