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ICE CREAM LAB By Ashton Herd.

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Presentation on theme: "ICE CREAM LAB By Ashton Herd."— Presentation transcript:

1 ICE CREAM LAB By Ashton Herd

2 Freezing Point Depression
Freezing is when a liquid turns into a solid as a result of extreme cold. Freezing point depression occurs when the freezing point of a liquid is lowered due to another substance added to the liquid. The mixture of the substance and liquid lowers the freezing point because the freezing point of a solution is lower than a pure solvent.

3 The Lab Question - Does the type of salt mixed with ice effect the time the ice cream takes to be made? Hypothesis - The type of salt mixed with the ice during the ice cream making process will effect the time it takes to make the ice cream. Independent Variable - Type of salt used Dependent Variable - Time it takes to make the ice cream Constants - Same amount of ice-cubes(50 ice-cubes) Same amount of salt (6 tablespoons)

4 Material List 1 tablespoon sugar ½ cup milk, cream, or half and half
¼ teaspoon vanilla extract (or other flavoring) 6 tablespoons salt Enough ice to fill the gallon-sized bag halfway 1 gallon-sized Ziploc bag 1 pint-sized Ziploc bag

5 Procedure Gather the materials.
Put the half and half, sugar, and vanilla extract in the smaller Ziploc bag and seal it tightly. Fill the larger Ziploc bag full with 60 ice cubes and place 6 tablespoons of table salt over the ice cubes. Place the smaller bag of the ice cream ingredients inside of the bigger bag and seal the larger bag tightly. Start the stopwatch and shake the bag with consistent force until the liquid mixture of ingredients has an ice cream texture. Stop the stopwatch and record the the time required for the ingredients to freeze. Repeat process replacing the salt used in Step 2 to sea salt and then rock salt.




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