Morgan Roberts
Mrs. Freeman
Honors Chemistry
May 18, 2017
What Was the Effect of the Type of Dairy Product Used on the Height of the Ice Cream Formation?
Purpose:
The purpose of the experiment conducted was to find out how different dairy products used to make ice cream affect how tall of a formation can be shaped out of the ice cream.
Background Information: Most people experience the joy of making their own ice cream when they are kids, but what is the science behind it? Homemade ice cream is made by combining a mixture of a chosen dairy product, sugar, and vanilla into a small bag, which is then placed inside a bigger bag full of salt and ice and shaken vigorously for a short period of time. Ice cream works by combining several scientific properties including freezing point depression, emulsions, and the bonding of fats. …show more content…
The reason it freezes so quickly is due to a colligative property called freezing point depression. Freezing point depression is the process by which adding a solute to a solvent decreases the freezing/melting point of the solvent, allowing the solvent to maintain its liquid state at a much lower temperature than it usually would (Libretexts, 2016). Liquid water is better at transferring heat than ice, so the ice in the bag must be melted into water while still being cold enough to freeze the ice cream mixture. For this reason, salt is added to the ice. The heat from the bag of ice cream mixture is transferred to the salt and ice mixture, causing the ice to melt. The salt lowers the melting point of the ice, causing the partially melted water and ice mixture to settle at a temperature as low as -10 degrees Celsius. Because of this, the ice cream mixture is able to efficiently freeze in 10
Mrs. Freeman
Honors Chemistry
May 18, 2017
What Was the Effect of the Type of Dairy Product Used on the Height of the Ice Cream Formation?
Purpose:
The purpose of the experiment conducted was to find out how different dairy products used to make ice cream affect how tall of a formation can be shaped out of the ice cream.
Background Information: Most people experience the joy of making their own ice cream when they are kids, but what is the science behind it? Homemade ice cream is made by combining a mixture of a chosen dairy product, sugar, and vanilla into a small bag, which is then placed inside a bigger bag full of salt and ice and shaken vigorously for a short period of time. Ice cream works by combining several scientific properties including freezing point depression, emulsions, and the bonding of fats. …show more content…
The reason it freezes so quickly is due to a colligative property called freezing point depression. Freezing point depression is the process by which adding a solute to a solvent decreases the freezing/melting point of the solvent, allowing the solvent to maintain its liquid state at a much lower temperature than it usually would (Libretexts, 2016). Liquid water is better at transferring heat than ice, so the ice in the bag must be melted into water while still being cold enough to freeze the ice cream mixture. For this reason, salt is added to the ice. The heat from the bag of ice cream mixture is transferred to the salt and ice mixture, causing the ice to melt. The salt lowers the melting point of the ice, causing the partially melted water and ice mixture to settle at a temperature as low as -10 degrees Celsius. Because of this, the ice cream mixture is able to efficiently freeze in 10