Sodium Chloride Lab

6-3: This process is used by cells to manufacture _biochemical energy from nutrients into adenosine triphosphate (ATP), and then release waste products__

Reason number one; adding a substance such as sugar to water or ice brings down the freezing point temperature and raises the melting point temperature of the existing ice. Sugar brings down the freezing point of water. This occurs when sugar molecules are put together with water, the resultant solute is not water anymore.The mixture of sugar and water has different freezing properties than those of plain water. Therefore, sugar greatly affects

After 5 min passed the plastic container created a thin layer of ice surrounding the container.

Once the flavoring is added, the mix is pumped to the freezers. Ben & Jerry’s freezers use liquid ammonia as a freezing agent, at 40 degrees below zero. The freezers can freeze up to 700 gallons of ice cream mix per hour. The mix is pumped

I have lived in a place that during the winter, ice would form on the streets and sidewalks and have wondered why things such as salt or sand are used over other methods to help de-ice the surfaces? Why is salt or sand the most commonly used substances when addressing this issue?

From observing the experiment, the cooler block melted the ice instantly whereas the room temperature block melted the ice at half the rate of the cooler block. I made an observation that the two blocks were composed of different materials, although they appeared to be identical to the naked eye. The cooler block, assuming it’s a metal, is a better conductor of heat than the room temperature block because of the travel rate of the heat molecules. The room temperature block is most likely composed of a plastic making it a poor conductor of heat because of the slower rate of the heat molecules. Due to the difference in heat conductivity of the cooler and room temperature blocks the cooler block had a higher heat conductivity, therefore was

experiement. You can make a amazing slushie if you want to or just create a awesome experiment.

When dry ice is dissolved in a liquid it creates a reaction that changes the chemical composition of the dry ice. When it reacts with basic oxides it forms carbonates and bicarbonates.

The purpose of experimenting with ice and whether salt causes it to melt faster is to see if ocean salinity levels are a factor in the melting of ice caps. I hope to gain a greater amount of knowledge about ice caps and their importance, as well as what humans can do to possibly preserve them. This project can be valuable to society because it will show what kind of impact we may have on Earth and what we can do to maintain the ice caps in our world. It can also demonstrate the long term effects of high water salinity in Earth's oceans.

When the dry ice and water add up together it makes a strong pressure. If you touch dry ice your hand will get frostbite because, the dry ice is extremely cold, which will burn your hand. Dry ice is made of carbon dioxide gas and that is how your hand turns frostbite without gloves. What you will need if you ever do the dry ice experiment is dry

Fill a 1-gallon plastic bag half full with ice and add 6 tablespoons of salt. Seal and shake the bag.

Ice cream is a solution with a lower freezing point than H2O therefor regular ice cannot lower the temperature enough for solid product to form (Science Matters). Lowering the temperature farther is the job of salt. NaCl (salt) will dissolve in water (or ice in this case) to form a solution with a lower freezing point. The Fahrenheit system is based off salt solutions with 0° F being the point where a salt solution freezes. By adding salt to the ice surrounding the Ice Cream solution the ice begins the process of melting (Elementary Science Program).

When adding more amount of salt will it increase the height formation of the ice cream? Purpose: to find out wither the amount of salt added to the ice affects the formation of the ice cream. Hypothesis: if adding more salt to the ice, it will then cause the ice to melt much slower therefore increasing the freezing point and height of ice cream Materials: - 1 gallon plastic bag - 2 plastic bag (1 pint size) - 120mL of milk - 1 tbsp.

Problem statement: If an average person needs ice in a hurry, is there a way to speed it up? Would they be able to make ice faster by using cold water or would they be better off using hot water? If adjusting the water temperature by a couple of degrees will this provide ice quicker; would it be worth trying? The following experiment will address this question and the results of using different water temperatures will include a more expedient way for the average person to make ice.

For defects in body, ice cream with emulsifier has gummy body. It is an indication of pasty and sticky body. This is probably due to over stabilization, very high solid content and low overrun. Excessive stabilizer and sucrose content will contribute to this defect. For the ice cream without emulsifier, it has a heavy body. It is indication of soggy, doughy and putty like body. The factor causing this defect is almost same as gummy body which is high total solid, over stabilization and low overrun. Therefore, we can overcome both defects by reducing amount of stabilizer and sucrose as well as incorporate more air into ice cream mix during freezing