Sugar in a 4:1 solution will depress the freezing point of water by
about 2.6 F, a 3:1 solution by about 3.5 F.

Scott Ramos
Seattle
(former chemist)


Pterodroma at aol.com wrote:
> So, my question is if a 4:1 solution starts to freeze at around 27F,
> at what temperature might it start freezing up at a 3:1 ratio? Maybe
> the same resulting in an even richer mixture in the bottom?