Investigating How Salt Added Affect The Height Of The Ice Cream That Was Formed

1054 Words Jan 4th, 2016 5 Pages
The purpose of this experiment was to determine if the amount of salt added would affect the height of the ice cream that was formed. The hypothesis for this experiment was that if there was more salt added, then the formation would be taller, and if there was less salt added, then the formation would be shorter.
Ice cream was once known as a luxury dessert made of cream, sugar, and sometimes fruit thickened over ice. The techniques for making ice cream was found to have come from the techniques of making water ices and sorbets that probably led to experimentation with cream and milk in Italy during the Renaissance. Over time, recipes for ices, sherbets, and milk ices evolved and served in the fashionable Italian and French royal courts, ice cream was a very fancy dessert.
The freezing point depression in water and salt happens in a very unique way, it happens with all solutions. To make a solution, you dissolve a solute in a solvent. The solvent does the dissolving, and the solute is the thing that is dissolved. In this science project, salt and sugar are the solutes. So the milk and sugar have to go below freezing to actually freeze and form ice cream.
Putting salt in the ice for ice cream is not the only way we use “ice energy”. Another way it is used is when we put ice out on the roads when it snows. And the biggest reason is because it lowers the freezing point of the water and the ice melts.
Emulsifiers are usually added to the ice cream base. Emulsifiers are…

Related Documents