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ice-cream-lab-2015

The document outlines a lab experiment to make ice cream using a salt and ice solution to lower the freezing point. It includes objectives, prelab questions, materials, procedures, data collection, analysis, and a conclusion reflecting on the experiment's accuracy and potential sources of error. The experiment demonstrates how adding salt to ice allows the mixture to reach temperatures low enough to freeze the ice cream mixture effectively.

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mujin0623
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2 views

ice-cream-lab-2015

The document outlines a lab experiment to make ice cream using a salt and ice solution to lower the freezing point. It includes objectives, prelab questions, materials, procedures, data collection, analysis, and a conclusion reflecting on the experiment's accuracy and potential sources of error. The experiment demonstrates how adding salt to ice allows the mixture to reach temperatures low enough to freeze the ice cream mixture effectively.

Uploaded by

mujin0623
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Making a Solution- Ice Cream Lab 2024 Name:_________________________Period:___

Objective: To make a solution of ice cream and help it freeze using a solution of salt with ice.

Introduction: Pure water will freeze at 00C. In order to make ice cream, the solution will need to be lowered below
00C. So how can we freeze ice cream using ice that is at 00C? Adding salt to the ice causes the ice to make a salt-
water solution which will have a LOWER freezing temperature. This in turn will allow the ice to make the liquid ice-
cream solution turn into frozen ice cream.

Prelab Questions:
1. You will be adding about 70 grams of salt to 500 grams of ice. What is the solute in the solution? What is the
solvent? Solute is salt and solvent is the ice.

2. Calculate the percent composition for your salt-water solution. SHOW ALL OF YOUR WORK AND INCLUDE
UNITS! (70/570)*100=12.28%
solute/solution=percent composition

Materials: 2 small freezer bags, 1 tablespoon sugar, ½ teaspoon vanilla, ½ cup whole milk. 4 tablespoons salt, .5 kg ice

Procedure:
1. Place 1 tablespoon of sugar, ½ teaspoon vanilla, and ½ cup whole milk into a small freezer bag. 2. SEAL!!!! And move to the
second table.
3. Place the first freezer bag with the milk, vanilla, and sugar inside a 2 nd freezer bag (this is the used one).
4. Place .5kg (about two cups) of ice into the second freezer bag. Record the initial temp of the ice
5. Add 3 tablespoons (54.0g) of salt on the ice. Go outside!
6. Shake the baggies outside for 5 minutes (or until the milk looks pretty solid and creamy).
7. Record the final temp of the ice/salt solution and dump your bag into the salt/water waste and put the bag in the used bag bin to
be reused.
8. Dry off your inside bag with the ice cream, get a spoon and enjoy! Make sure to clean up afterwards.

Data:
Initial Temperature of the ice 2
Final temperature of the ice/salt solution: -8
Difference in temperature (amount the temperature dropped)
10

Analysis:
1. Why is the salt necessary for the experiment?
The salt is necessary because it lowers the temperatue of ice. Normally, ice melts at 0. But just melting ice isn't cold enough to
freeze milk into ice cream. However, when you add salt, salt water has lower freezing point so it is cold enough to freeze the milk.
So, without the salt, the temperature wouldn't get low enough to freeze the milk.
2. Theoretically, when 70 grams of salt is added to 500 grams of ice, the new freezing point of the solution should be:
0 - (1.86 x 1.2/.5 x 2)= - 8.930C
0
Using -8.93 C as the theoretical value, and your difference in temperature as your experimental value,
calculate your percent error.
Experiment value: 10 drops
Theoretical value: 8.93 drops
(10-8.93/8.93)*100=11.98%
percent error: 11.98%

Conclusion: (answer in a complete paragraph and complete sentence on the BACK of this paper)
What is one thing you learned in this lab? Based on your percent error were your results close to the
theoretical value? What is one source of error and how would it affect your results?

One thing I learned in this lab is how adding salt to ice lowers its freezing point. Based on my percent
error of 12 percent, my results were close to the theoretical value of -8.93, showing that the
experiment was fairly accurate. However, my experimental temperature drop was actually greater than
the theoretical value, which shows that the ice salt mixture may have had extra salt added. A possible
source of error could be inaccurate amount of the salt added. If I accidentally added more than 54
grams since we measured with spoon, it would cause the solution to get colder than expected.
Resulting in a greater temperature drop.
Binder #:______

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