About this document
Freezing Point Depression in Ice Cream Lab by nasuha is a document available to read on EtoBox.
In this lab, students measured how the melting point of an ice and salt mixture changes with increasing salt concentration. They then used this concept to manually make homemade ice cream by adding rock salt to ice to lower the freezing point of the ice enough to chill the cream mixture. Students were asked to report on their results, calculations of heat transfer and specific heat, observations on consistency with theoretical melting points and heat capacities, and sources of error between estimates and ob
- Author
- nasuha
- Language
- EN