Alexandra Gaines

4-5-17
Period 2
Colligative Properties Role in Ice Cream Making

Purpose: To use the property of lowering freezing points by adding salt water to produce ice cream.

Hypothesis: By adding salt and lowering the freezing point of ice, ice cream will then form because
by maintaining a cold environment it will allow the formation of solidifying milk.

Materials:
-1/2 cup of milk
-1/2 cup of whipping cream
-Small zip-lock bag
-1/4 tsp. vanilla
-1/4 cup sugar
-Large gallon zip-lock bag
-Ice
-Thermometer
-3/4 - 1 cup of salt

Procedure:
1. Measure 1/2 cup milk an 1/2 cup whipping cream into a small zip-lock bag.
2. Add 1/4 tsp. vanilla to the milk/cream mixture.
3. Measure 1/4 cup sugar into the milk/cream mixture.
4. Close the bag securely, squeezing most of the air out beforehand.
5. Place the small bag into the larger plastic bag.
6. Surround the small bag with a few cups of crushed ice. Measure the temperature of the ice and
record it in your data table.
7. Pour 3/4 to 1 cup of salt over the crushed ice and seal the larger bag securely.
8. Knead or roll back the bag back and forth on the table. Don't apply too much pressure.
9. After 10 minutes, see if the mixture is frozen, If not, continue kneading.
10. When the mixture is frozen, remove the smaller bag. Wipe any brine from the zipped edges of
the bag Measure the temperature pf the ice-salt mixture and record it in your data table.
11. Enjoy some ice cream!

Data Table:
Predicted Ice Actual Ice Temperature Predicted Salt + Ice Actual Salt + Ice
Temperature Temperature Temperature

5C 3C -5C -2C

Qualitative Observations: The bag got extremely cold. Water started to form all around the bag as the
ice melted. No change in color of the mixture. Slowly the mixture became more thick and textured
like ice cream. There was a smell of saltwater.

Analysis:
1. Tf =Kf m
Tf= -1.86
-5= -1.86 x m
m= 2.68
Questions:
1. The salt was added to the ice so that it would slow the melting rate and increase the freezing
rate of the ice surrounding the milk. This then decreases the freezing point of water from 0C to
-10C keeping the milk mixture itself from freezing completely in the plastic bag.

2. At standard pressure, pure water can only remain a liquid above 0C, which is its freezing
point.

3. If you added 6 cups of salt instead of 1, the temperature of the ice would decrease the freezing
point, and decrease the overall temperature.
4. The compound type ionic would produce more particles when dissolved in water because there
is a greater separation of ions that occur when ionic compounds are dissolved.

5. a. 1 mole C6H12O6 > 1 mole C6H12O6

b. 1 mole CO2 > 1 mole CO2
c. 1 mole NaCl > 1 Na + + 1 Cl-
d. 1 mole CuCl2 > 1 Cu2+ + 2 Cl-
e. 1 mole Fe2(SO4)3 > 2 Fe3+ + 3 SO42-

6. Salt is used to make icy roads safe for driving on in the winter because, salt dissolves water.
Salt is soluble in water. When the positive and negative charges of NaCl join with the charges of
water, they give of heat and energy in the reaction. This then causes the ice to melt. The addition
of ice then lowers and dissolved waters freezing point, further preventing the creation of new ice.

Conclusion:
After completing this lab, I accept my hypothesis, because when salt was added to the ice
it lowered the freezing point of the ice itself. This then prevented the milk mixture from fully
freezing so it was able to turn into the ice cream consistency. Based on the data table, the actual
ice and salt temperature was 5 degrees less than the actual ice temperature. The colligative
property at work in this lab is freezing point depression. When more salt is added, it decreases
the freezing point of the salt around it. This then slows the melting rate and causes the milk to
cool, instead of freeze inside the bag completely. The experiment could have been improved by
testing different ratios of salt to ice, furthering the understanding of how salt effects the freezing
point of ice. Changing the ratio of the milk mixture inside the bag to better understand the effects
of time needed to create ice cream in the experiment and how the amount of ice effects the
consistency of the ice cream. Possibly, the experiment could also have been improved by
furthering the background knowledge of how charges react with each other and how an
endothermic reaction works.