Ice Cream Lab 2017.docx - Ice cream science Colligative...

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Ice cream science Colligative Properties Have you ever wondered why throwing salt on ice makes it melt? What causes that to happen? Why do we add salt to the ice when we make ice cream? You can cause cream to freeze quickly if you can lower the temperature of its surroundings to well below the freezing point of water, 0 ° C. We will apply the concept of colligative properties, specifically freezing point depression, in order to obtain the necessary low temperatures. NOTE: The key to making smooth ice cream is to keep the cream in motion as it freezes. Safety: Wear goggles and apron. Be aware of slippery floors. Protect hands from extreme temperatures. Objective: To determine how the addition of a solute affects the freezing point of a solvent. Materials: 1 Tablespoon vanilla pudding mix Ziplock bags (small and large) ½ cup milk 1 Tablespoon condensed milk ¼ teaspoon vanilla 1 Tablespoon sugar Ice (1 kg) Rock salt (225g) Temperature Probe
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Procedure: 1. Fill gallon ziplock bag a little over ½ full of ice (~1 kg).
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