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The yummy lab!.  1 cup Half and Half = _________ mL  ½ teaspoon vanilla = ________ mL  2 tablespoons sugar = ________ grams  4 cups of crushed ice.

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Presentation on theme: "The yummy lab!.  1 cup Half and Half = _________ mL  ½ teaspoon vanilla = ________ mL  2 tablespoons sugar = ________ grams  4 cups of crushed ice."— Presentation transcript:

1 The yummy lab!

2  1 cup Half and Half = _________ mL  ½ teaspoon vanilla = ________ mL  2 tablespoons sugar = ________ grams  4 cups of crushed ice = ________ mL or L  ½ cup of rock salt = ________ grams  2 – 1 quart size ziplock bags = ______ mL or L  1 gallon ziplock bag = ______ mL or L  Add-ins like cookies, candy, nuts, fruit

3 US Dry Volume MeasurementsUS to Metric ConversionsMetric to US Conversions MEASUREEQUIVALENT1/5 teaspoon1 ml1 milliliter1/5 teaspoon 1/16 teaspoondash1 teaspoon5 ml 1 teaspoon 1/8 teaspoona pinch1 tablespoon15 ml 1 tablespoon 3 teaspoons1 Tablespoon1 fluid oz.30 ml 1 fluid oz. 1/8 cup2 tablespoons1/5 cup50 ml100 ml3.4 fluid oz. 1/4 cup4 Tablespoons1 cup240 ml 1 cup 1/3 cup5 Tablespoons plus 1 teaspoon2 cups (1 pint)470 ml1 liter34 fluid oz. 1/2 cup8 Tablespoons4 cups (1 quart).95 liter1 liter4.2 cups 3/4 cup12 Tablespoons4 quarts (1 gal.)3.8 liters1 liter2.1 pints 1 cup16 Tablespoons1 oz.28 grams1 liter1.06 quarts 1 Pound16 ounces1 pound454 grams1 liter.26 gallon US liquid volume measurements1 gram.035 ounce 8 Fluid ounces1 Cup100 grams3.5 ounces 1 Pint2 Cups (= 16 fluid ounces)500 grams1.10 pounds 1 Quart2 Pints (= 4 cups)1 kilogram2.205 pounds 1 Gallon4 Quarts (= 16 cups)1 kilogram35 oz.

4  1EI 1EI

5 1. What is the freezing point of water? 2. What is the freezing point of salt water? 3. Is the freezing point of salt water warmer or cooler that plain water? 4. What happens when you put salt on ice, like on an icy road in winter? 5. So why do we mix salt with the ice to freeze ice cream?

6  Pour the first three ingredients into a quart-size zip-top bag. Squeeze out air and seal the bag tightly. Place inside the second quart-size bag, and seal.  Place the double-bagged ingredients inside the gallon-size freezer bag. Fill the freezer bag with ice, take the temperature of just the ice. Pour in the rock salt, take the temperature again, then squeeze out air, and seal.  The salt will begin to melt the ice because salt lowers the freezing point of water.  Now comes the fun part: Gently shake the bag, making sure the ice is evenly spread out. Continue to gently shake and knead the bag in your hands.  The energy from shaking and kneading—and the heat transferred from your hands—causes the ice to melt further. Melting ice doesn’t look as cold as frozen ice, right? But remember, it’s mixed with salt. As the melting ice combines with the salt, the salt-water solution has a lower freezing point than plain water. So the melted ice is actually colder than the original ice!  Can you guess how long it will take for the liquid to freeze into a solid?  During the ice-cream making process, the ice (a solid) turns into a liquid (melted ice). When ice absorbs energy, it changes the phase of water from a solid to a liquid. The ice absorbs energy from the ice-cream ingredients and also from your hands as you hold the bag. The molecules start moving around again as the ice melts.  Use a thermometer to find the temperature of the melted ice. Was your guess on the mark?  Eat your ice-cream straight out of the bag, then wash and recycle the bag to use again!


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