Ice Cream Lab

Other substances that dissolve in water also lower the freezing point of the solution. The amount by which the freezing point is lowered depends only on the number of molecules dissolved, not on their chemical nature. This is an example of a colligative property. In this project, you'll investigate different substances to see how they affect the rate at which ice cubes melt. You'll test substances that dissolve in water (i.e., soluble substances), like salt and sugar, as well as substances that don't dissolve in water (i.e., insoluble substances), like sand and pepper. Which substances will speed up the melting of the ice?

The first step is the separation of the solid crystals back into separate ions, a positive ammonium ion and a negative nitrate ion. The break these ionic bonds requires a lot of energy which means heat must be taken from the surrounding water. The second step the water molecules, which are H2O, are attracted to the ions and attach themselves to the ions. The second step actually causes heat to be produced to the surrounding liquid mixture. .Even

In my project, I will do an experiment to find out which material makes ice melt the fastest while the temperature of the room will remain the same. This research is important because if you are short on ice and you need it you can figure out which material will make your ice last the longest if you have no insulation. For example, if you were in the desert and had a cooler you would know what to put in your cooler to make your ice last the longest. I will be testing with three different materials: steel, wood, and fabric. My hypothesis is if the steel retains the ice's cold temperature then it will take the longest for the ice to melt. My goal is to help cooler companies improve their coolers by outlining them with whatever material helps

The first part of the lab began by one lab member adding 10.0 mL of DI water to a test tube while another lab member obtained a beaker full of ice and salt. After both these steps were complete the test tube was put in the beaker full of ice. Immediately following the test tube be being placed in the beaker, a temperature probe was inserted into the test tube. The initial temperature was recorded and after the temperature was recorded in 30 second increments. Once the water exhibited supercooling and then remained consistent at .1 °C for 3 readings it was determined that the water had froze and formed crystals. Evidence that crystals formed allowed for it to be confirmed that the water actually hit freezing point at .0

The objective of this experiment is to test the melting point of ice against different variables. I will use a control of ice against air and test this next to ice in water, sugar on ice, salt on ice and Baking Soda on ice. By measuring the melting time of each element on an ice cube I will be able to tell which element affects ice’s melting properties at what rate.

In this gummy bear lab, the goal was to see the movement of water in cells depending on the concentration of solutes in the environment. The control group was the type of water used. The research question for this experiment was, how does concentration of solute in the environment affect water movement in cells? The hypothesis thought of for this question was that the salt water would enlarge the gummy bear the most. The distilled water would not enlarge the gummy bear as much as the salt water.

Salt – the only rock we eat – has made a glittering, often surprising contribution to the history of humankind.

First, I will start off my telling you a little bit of history behind ice cream and how it started. According to Dairy Goodness, Dairy Farmers of Canada..

Before we can look at the impact it has had, it should be discussed why these food items are important. Salt has become equated with commonality in the last century. This was not the case though for the millennia beforehand. As a necessary mineral to maintain life, salt has been hunted and searched for as long as time itself. Mark Kurlansky explained in his writing on the subject that, “whoever controlled salt was in power.” This statement has been proven correct time, and time again, when those who are attempting to attain sovereignty, often will begin with maintaining control over the salt.

Road salt, or rock salt as it's sometimes referred to, has the same molecular make-up as the salt used in food: sodium chloride. While table salt is purified, ground and combined with additives to prevent it from clumping, road salt is coarser in texture and larger in size. It is primarily made from mining it under the ground, where

First, in the Bible salt symbolizes peace and friendship. It is also a symbol of wisdom. Scriptures do not contain any mention of salt being used as a preservative. Salt was procured by the Jewish from the Dead Sea. They frequently gathered sea salt, filled rock crevices with it, and left it for the hot summer sun to evaporate. After evaporation, salt crystals were collected. (2 Samuel 8:13,

Early Egyptians also found uses for salt. Egyptians made salt by evaporating the seawater in the Nile Delta. They may have also gotten salt from Mediterranean trade. They often used salt to preserve the body during mummification. Egyptians were also the first civilization to preserve food with salt on a large scale, which included fish and birds. They claim that they were the first people to make the olive edible, however many Mediterranean cultures claim they did the

Rock Salt is a sedimentary rock that forms from the evaporation of ocean or salt lake waters. It is also known by the mineral name Halite. The chemical name is sodium chloride. Most people have heard of the Dead Sea between Jordan and Israel. Rock Salt is forming there today. It can also be found at the Great Salt Lake of North America, you may be more familiar with Salt Lake City, Utah. This is a rare rock to find at the Earth’s surface. Rock Salt is often mined for and used to treat highways in winter and can be processed to use as seasoning for foods (Geology.com, 2016).

Around the Middle Ages many European countries were already making desserts that were made from cream. But because there weren’t any freezers or refrigerators at the time, ice cream had to be served immediately or it would melt. When the technology for refrigeration and freezing were not advanced yet, cooks would be able to tell step by step how to make mixtures for cream but not how to keep them cold. So with more understanding on the cooling process, they were able to make what they called “cream ice”. The Arabs were the first known people to know how to make ice. Italians and French learned of their techniques and were fascinated by using both ice and salt to freeze mixtures and keep them cold. Later on ice houses were being made as kind of their version of a refrigerator. This way people were able to have ice year

An increase in internal energy is required to convert a solid to a liquid,. Conversely, a reduction in internal energy can cause liquids to freeze or solidify. When heat is added to a solid or a liquid, the temperature of the sample does not necessarily rise. During a phase change, heat is added to the sample without an increase in temperature. Heat absorbed or released as the result of a phase change is called latent heat. There is no temperature change during a phase change, thus there is no change in the kinetic energy of the particles in the material. Latent heat is an intensive