Freeze

Freeze refers to the process of lowering the temperature of a substance or environment to a point where it becomes solid or immobilized. In various contexts, freezing can apply to liquids turning into solids, such as water transforming into ice at 0 degrees Celsius (32 degrees Fahrenheit). In food preservation, freezing slows down enzyme activity and microbial growth, effectively extending the shelf life of perishable items. In a broader sense, freeze can also denote the act of stopping or halting a process, such as in technology (freezing a program) or economics (freezing prices). The term can also describe a state where movement or activity is restricted, symbolizing stagnation or immobility in different situations.