What Type Of Container Affect Ice Cream Melting Time?

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

If the temperature in the apparatus increases too quickly, it’s difficult to record to exact temperature at which the first drop of liquid falls and then again when the mixture is completely liquid. This would result in the wrong melting point range being recorded. Additionally, experiment three heavily relied on the results from experiment two. Failing to extract all the aspirin from the organic solution in experiment two would result in more impurities in the unknown component. Thus, lowering and broadening the melting point

One source of inherent error within the experiment that occurred in the process of our procedures was when we attempted to separate the crème from the cookie. While trying the separate the crème from the cookie by scraping it off with a plastic knife and toothpick, some of the crème got stuck in the dips in the cookie. This caused some of the crème to remain on the cookie while weighing it, increasing the mass we recorded for the cookie and reducing the mass we calculated for the crème (which was based off of the mass of the cookie part of the sandwich). Therefore, this caused the percent composition of the cookie we calculated for both cookie and crème to be slightly skewed (a higher percent cookie and lower percent crème than in reality). If we were to re-conduct the experiment in order to correct this error, we would freeze the sandwich, therefore allowing us to separate the crème and cookie more easily and allowing us to calculate more precise masses and percent

How long will it take for the Oobleck to melt back into a liquid from a ball?

I started with controlling my experiment environment. It was in a still kitchen, with no appliances running to minimize humidity and control the room temperature. I then broke my ice cube tray and finding cubes that weight .10grams. I set up my timer for each station. I put three-.10gram ice cubes in a identical contained on top of the pre measured ½ teaspoon of sugar, salt and baking soda, then I hit start on the timer. When the timer hit 15 minutes I picked up each ice cube and put it on another dry identical dish. I then measured the melted liquid, followed by measuring the melted ice cube alone. I repeated this three times to get an average.

In the second and more popular technique, the packaged food was held under pressure between two hollow metal plates that were chilled to -25°F by the evaporation of ammonia. Using this method, a two-inch-thick package of meat could be frozen to 0F in about 90 minutes, while fruits and vegetables took about 30

The intended procedure was for us to do step 1 which is put the dry ice into the bowl. Step 2, pour alcohol into the bowl with the dry ice. Step 3, let it sit there for 3 minutes then start mixing the dry ice with the alcohol. Step 4, Began to Dip objects into the dry ice/alcohol mixer.We finally got the dry ice after weeks of waiting. We got after it during class, a few minutes into class. We also got the materials such as rubber gloves, aluminum bowl, goggles and the dry ice.

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

To ensure this does not occur it is recommended that the ice pack is wrapped in something such as a towel to create a barrier between the skin and the pack. It is also recommended that the pack does not stay on for longer than 20 minutes and to allow the skin to recovery between treatment a 1-2 hour break be is necessary. It is said that the safest temperature for treatment ranges between 7-11°C8,9. Therefore to create an effective instant cold pack it must reach between 7-11°C and stay at a reasonable temperature for 20 minutes.

The sugar molecules don’t fit into this, so when you freeze the water, the water freezes first and the sugar stays behind in the liquid part as the ice develops. Sugar makes the ice harder to form, therefore lowering the freezing point. By lowering the freezing point, it keeps the ice from re-freezing as easily, helping to melt the rest of the ice.

Run cloth soaked with bubble solution around the lip of the bowl and drag it across the top of the bowl multiple times to form a bubble layer over the dry ice.

After the building was completed the councils voted and it was unanimous, the people must be inspired to work together, and the unruly “ice-creamists” tracked down or the realms would only destroy each other

After that I waited until the entire ice cube melted. This took about two hours or so. Now that the ice had all melted and absorbed into the paper towel I could see that the ice cube had either broke through the paper towel, absorbed fully into the paper towel or leaked though in some spots. When I was finished looking over what had happened, I wrote down the results and everything all of my observations.

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..

Sizar got off the machine as it disappeared. Ordis explained how its still there but it's just invisible to the naked eye. Sizar said ok then walked around the corner to the ice cream shop. He asked for 5 scoops of vanilla then gave the man money. He stopped for a second and started thinking about all the people he is killing by not stopping the explosion. He took a picture of the ice cream and gave the print to Ordis. When Ordis “eats” he is completely vulnerable so Sizar thought of a plan very