UNIVERSITY OF NEGROS OCCIDENTAL-RECOLETOS

INTEGRATED SCHOOL

SENIOR HIGH SCHOOL DEPARTMENT

GENERAL CHEMISTRY 2

PERFORMANCE CHECK NO.1

WE SCREAM FOR ICE CREAM

Group 6- SEM09
Faustino, Tristan Mike Jereos, Vimie
Dela Cruz, Krisha Anne Sison, Andryah
Fernandez, Alnie

I. Objectives
 To be able to understand how to correlate the lesson about Intermolecular Forces,
Properties of solid, liquid, gas, and physical properties of a solution in making the
ice cream.
 To be able to produce an edible ice cream in at least 250 mL.

II. Materials
 Bowls, cups, spoons(fort serving)
 Chocolate cookies or biscuits(e.g. oreo)
 Ice
 Measuring cups and spoons
 Milk
 Sodium chloride (NaCl) aka table salt or rock salt
 Thermometer
 Vanilla extract
 Whipping cream or heavy cream
 White sugar
 Ziploc bag(quart and gallon size)
III. Procedures
1. Add 1/4 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 teaspoon vanilla and
crashes chocolate cookies or biscuits to the quart Ziploc bag. Zip that bag up so
nothing leaks.
2. Put the 2 cups of ice into the gallon Ziploc bag.
3. Use the thermometer to measure the temperature of the ice in the gallon Ziploc
bag. Record the temperature.
 4. Put the 2 cups of ice into the gallon Ziploc bag.
5. Place the sealed quart bag inside the gallon bag of ice and salt. Seal the gallon
bag securely.
6. Rock the gallon bag from side to side. Hold it at the seal so that the cold ice
doesn’t freeze your hands instead of your ice cream. You can also use gloves
or a cloth to protect your hands; just remember it will be colder than 0 degrees
Celsius.
7. Continue to rock the bag for 10-15 minutes or until the contents of the quart
bag have solidified.
8. Open the gallon bag and use the thermometer to measure and record the
temperature of the ice and salt mixture. Notice how much colder it is than the
ice on its own.
9. In bowls serve your homemade ice cream.

IV. Application of Chemical concepts

Water has three states: solid, liquid and gas. Water changes into its solid state when it
reaches 0 degrees Celsius (32 degrees Fahrenheit), but if there is Sodium
Chloride (NaCl) present, otherwise known as salt, then that temperature drops. That’s
because salt lowers water’s freezing point. The mixture of all ingredients is in liquid
form. It is being surrounded with ice and rock salt making it temperature to drop
constantly. The mixture will change into solid state as the temperature drop. The mixture
is not purely water hence it needs lower freezing point than water in order to solidify.
Reference:
 Science Project: How to Make Homemade Ice Cream. (n.d.). Retrieved from
https://www.kidzworld.com/article/26683-science-project-make-homemade-ice-
cream?fbclid=IwAR3UvQmf-bXCNOQN9hcNb7pQK_Rc-
I3KJZWtc6IoYFEDbSnQPYniVrnTa9U