Colligative Properties and the Making of Ice Cream

Topics: Water, Freezing-point depression, Colligative properties Pages: 2 (493 words) Published: June 3, 2013
Problem
How can the understanding of colligative properties be applied to making ice cream?

Hypothesis
Adding salt to the water lowers its freezing point (freezing point depression, which is a colligative property). The water will now stay liquid at lower temperatures, which is required to make ice cream.

Procedures
1. Get all the materials : - 1/2 cup milk - 1-quart plastic bag - 1/2 cup heavy cream - 1-gallon plastic bag - 1/4 cup sugar - thermometer - 1 teaspoon vanilla - measuring cup & spoon - 3/4 cup NaCl

- 2 cup ice

2. Add the sugar, milk, heavy cream and vanilla to the quart size bag. Seal the bag. 3. Put 2 cups of ice into the gallon plastic bag.
4. Use a thermometer to measure and record the temperature of the ice in the gallon bag. 5. Add 3/4 cup salt to the bag of ice.
6. Place the sealed quart bag inside the gallon bag of ice and salt. Deal the gallon bag. 7. Gently rock the gallon bag from side to side for 10-15 minute by using a cloth since the bag is cold enough to damage you skin. 8. Open the gallon bag and use the thermometer to measure and record the temperature of the ice/salt mixture. 9. Remove the quart bag, open it, and serve the contents into cups with spoons.

Data
|Temperature of the Ice before |Temperature after the salt was added into the ice | |3。C |-5。C |

|ice cream before it was massaged in ice |ice cream after it was massaged in ice | |liquid, watery |freeze, Floppy, loosen |...
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