Yes, frozen water is still water. When water freezes, its molecules slow down and form a crystalline structure, but it is still composed of H2O molecules. The physical state of the water has changed from liquid to solid, but its chemical composition remains the same. Therefore, frozen water is still water. **

Yes, frozen water can freeze further if the temperature drops even lower. When water is frozen, it is in a solid state, but if the temperature continues to decrease, the water molecules will slow down even more and form a more tightly packed crystalline structure, resulting in further freezing. This is why water can continue to freeze even when it is already in a frozen state. **

No, frozen water is less dense than liquid water, which means it is lighter. When water freezes, it expands and takes up more space, causing its density to decrease. This is why ice floats on top of liquid water. **

No, frozen water is not heavier than liquid water. When water freezes, it expands and becomes less dense, causing it to float. This is why ice cubes float in a glass of water. The density of liquid water is higher than that of ice, so liquid water is actually heavier than frozen water. **

Yes, frozen water, or ice, does have a hexagonal shape. This is because of the way water molecules arrange themselves when they freeze. The molecules form a hexagonal lattice structure, which gives ice its characteristic six-sided shape. This hexagonal structure is why snowflakes also have a hexagonal appearance. **

Yes, you can boil frozen salmon in water. However, it is generally recommended to thaw the salmon before cooking it to ensure even cooking and better texture. If you do choose to boil frozen salmon, make sure to add it to the boiling water and cook it for a few extra minutes to ensure it is fully cooked. Keep in mind that boiling frozen salmon may result in a slightly different texture compared to thawed salmon. **

Frozen water often has white spots due to trapped air bubbles or impurities in the water. When water freezes, the molecules arrange themselves into a crystalline structure, and any impurities or air bubbles present in the water get trapped within the ice. These trapped air bubbles or impurities scatter light, causing the ice to appear white or cloudy in those areas. **

Yes, the cooking water from frozen vegetables can be healthy as it contains some of the nutrients that leach out during the cooking process. However, it is important to note that some water-soluble vitamins may be lost in the cooking water, so it is best to use the water in soups or sauces where the nutrients can be retained. Additionally, be mindful of added salt or seasonings in the cooking water, as they can contribute to higher sodium intake. **