Title: What is the effect of salt content on the height of ice cream?
Purpose
The purpose of the experiment was to see if more salt content resulted in higher ice cream formations.
Background Information
To make ice cream you need milk, half and half, sugar and vanilla. All of these products make ice cream, but they must be cooled down. That is where salt comes in. Just like when salt is spread on roads in cold weather to prevent freezing roads, salt in ice cream allows the freezing point to decrease. Since ice cream isn’t just water, salt is needed to make the ice creams temperature below 32 degrees Fahrenheit. The salt makes the mixture of ice cream colder than with just ice. By mixing the ice and salt, the freezing point gets lowered
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As the amount of salt (Tbsp.) increased, so did the height of Ice cream. When two Tbsp. of salt were used, the data resulted in 4.8 cm, 3.1 cm, and 3.4 cm. When the control (6 Tbsp.) were used, the height resulted in 7.5 cm, 8.4 cm, and 5.9 cm. Ten Tbsp. resulted in 5.2 cm, 11.4 cm, and 9.8 cm. As one can see, increasing the amount of salt, showed an increase in the height of Ice cream.
Conclusion
The purpose of the experiment was to see if more salt content resulted in higher ice cream formations. The question the lab asked was What variable needs to be changed to produce greater ice cream height? The hypothesis was If the salt content increases, then the ice cream formation will yield taller formations.
The hypothesis was supported. As the salt content went from 2 Tbsp., 6 Tbsp., and 10 Tbsp. The average went up from 3.6 cm per 2 Tbsp. to 7.2 cm per 6 Tbsp. to 8.8 cm per 10 Tbsp. The principle guiding the outcome, was the salt, lowering the freezing point.
Works Cited
• Singularity. "The Science of Ice Cream." Physics Buzz. Physics Central, 24 June 2014. Web. 10
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