It seemed magic to me at the time, and it was only much later that the "how it works" questions occur to me. Ice Cream Lab Answers Ice Cream Lab Answers for Analysis & Application Questions 1. Re-read the explanation! Why is the salt-ice mixture needed to freeze the ice cream mixture? Sugar dissolves in the water and this ways interferes with the crystal formation. Posters displaying the thermodynamics of ice cream: Photos from the test kitchen: Our Ben & Jerry's label art: Photos from our exhibition: Powered by Create your own unique website with customizable templates. This lab procedure should be broken up into 3 parts: Students will observe and describe the changes in the physical properties of the ingredients. Today, colder refrigerants are available. ... (The ice, the milk, the salt, the air in the baggie, the heat from your hands. 3. 2. Chemistry Chemistry is the central science that studies matter and the changes that it goes through! The sugar and fats in the mix interfere with the formation of ice crystals, and it takes a colder temperature to get the ice cream to really freeze.Therefore, we can’t use straight ice to chill the ice cream base, because the ice will melt before the base gets cold enough. Sodium chloride is added to the ice to lower the freezing point of the ice. The shaking (or stirring in an ice cream maker) moves the warmer cream mixture from the inside to the outside of the bag so it can freeze evenly. One of the delights of my childhood was homemade ice cream made in a hand-cranked ice cream maker. Draw a diagram of the baggie-ice cream freezer. The next thing to understand is that ice cream freezes (and melts!) In ice cream, liquid particles of fat—called fat globules—are spread throughout a mixture of water, sugar, and ice, along with air bubbles (Fig. _____Answer on Back_____ 4. thermodynamics of ice cream project. What is going on in the bags? Ice cream making in the 19th century was a slow process. A. In ice cream the freezing point of the water in the ice cream is modified. View Phase Changes Notes.ppt from CHEM 2046 at Gaither High School. Instead, one of the liquids is dispersed throughout the other. You will be measuring the change in boiling point and using this change to determine the molar mass of each of these solutions. Ice cream factories typically use liquid ammonia at -30°C and ice cream making is much faster. Discuss the reason for the heat transfer that occurs as the ice melts and the ice cream mixture freezes. Water is the main components of most ice cream since it makes up most of the milk or cream you might be using. Ice cream is an emulsion—a combination of two liquids that don't normally mix together. at a lower temperature than water. The freezing point is mostly lowered through the addition of sugar. The purpose of this experiment is to use this process to make homemade ice cream in a bag. The milk is the Ice Cream Lab & Application Questions - THIRTEEN Answers to Questions 1. In this chemistry experiment you will be lowering the freezing point of water by adding salt to ice. For a complete project description click here. 1). The Thermodynamics and Chemistry of Ice Cream (Where is the heat going and what happens to ice cream after you eat it?) By lowering the temperature at which ice freezes, you were able to create an environment in which the cream mixture could freeze at a temperature below 32℉ (0℃) and become ice cream. After making ice cream, students will measure the temperature of the ice cream (if thermometer is sanitized), and the ice/salt mixture. Students will taste the ice cream, and use their senses to describe the ice cream. Ice Cream Chemistry Part V In this lab you will have sodium chloride (NaCl), sucrose (table sugar), water, and a heat source. The state of matter is the The best refrigerant available was a eutectic mixture of ice and salt (sodium chloride), which has a minimum temperature of -21.1°C. Even now, understanding the principles is definitely not a prerequisite to enjoying the product. The inside of the ice is very cold, -10o to –20o F. But when you hold an ice cube, the exterior, in contact with air and your hand is +32o F, cold water.