Shaky Ice Cream Baylor Group Ms. Tamez

Our Science Project Category Physical: Our project is related to the physical sciences such as physics, chemistry and astronomy since it deals primarily with non-living materials.

Science Project Research The freezing point or melting point of water is the temperature at which water changes phase from a liquid to a solid or vice versa. The freezing point describes the liquid to solid transition while the melting point is the temperature at which water goes from a solid (ice) to liquid water. In theory, the two temperatures would be the same, but liquids can be super cooled beyond their freezing points so that they don't solidify until well below freezing point. Ordinarily the freezing point of water is 0° C.

Science Project Research Boiling pointBoiling point is defined as the temperature when the vapor pressure of the substance or liquid is similar to the external pressure or atmospheric pressure surrounding the solution. A further increase in temperature from this Boiling point is taken up by the liquid as latent heat of vaporization, which helps in changing the liquid to gaseous state. This way, water heated at a temperature higher than Boiling point is evaporated as steam.Boiling point Water Boiling point in Celsius - The Boiling point of water is 100 degrees Celsius at 1 atmosphere. The bubbles formed on the sides of vessel at the time of heating water are nothing but the air trapped in waterBoiling point

Question  “Does Salt Affect the Freezing Point of Sweet Milk?”

Project Overview  Controlled variables: These are the things that are kept the same throughout our investigation  Independent variable: The one variable that we purposely change and test.  Dependent variable: The measure of change observed because of the independent variable. It is important to decide how we are going to measure the change. “Does Salt Affect the Freezing Point of Sweet Milk?” Variables Dep.Ind. Cont.

If we measure the time of the freezing point of sweet milk with two different type of salts, then table salt will accelerate the freezing point of sweet milk. Hypothesis

 10ml sugar  500 ml milk  5 ml vanilla extract  250 gr. table salt  250 gr. Kosher salt  Ice cubes (enough to fill each gallon-size bag about half full)  1L Ziploc bag  3L Ziploc bag Materials

1.Combine the sugar, milk, and vanilla extract in the pint- size bag and seal it tightly. 2.Place the table salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens. 3.Feel the small bag to determine when it's done. 4.Record the Time 5.Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag. 6.Repeat steps 1-3 two more times 7.Repeat the procedures but change the table salt for Kosher salt Procedure

Analyzing the Results Data and Observations TrialsTable SaltKosher Salt 17 min5 min 28 min4 min 38 min5 min 48 min5 min Average8 min5 min

Analyzing the Results Data and Observations

 The Kosher Salt accelerated the process of freezing point of the sweet salt as observed in our data. Conclusion

Project Overview Writing the Summary “ Our hypothesis was incorrect since the Kosher salt accelerated the freezing point of sweet milk.”

 DiscoverySchool.com Discovery Channel’s guide to projects. Includes project ideas, questions & answers, tip sheets, and a “Parents-Get Involved” section.  All Science Fair Projects Browse ideas by topic or grade level. You can also search if you know your topic. Be sure to look at the grade level of the project.  Charts and Graphs Twin Groves Middle School in Buffalo Grove, Illinois has a great website that discusses different graphs that can be used to display data experiments%2522&ste=10&st=b References

 Charts and Graphs Twin Groves Middle School in Buffalo Grove, Illinois has a great website that discusses different graphs that can be used to display data. riments%2522&ste=10&st=b References