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The Chemistry of Ice Cream

The document describes making ice cream using a chemistry experiment that investigates colligative properties and how they affect freezing points. It provides a recipe and instructions for making ice cream using a ziplock bag inside another ziplock bag filled with ice and salt. Students are asked lab questions about freezing point depression, phase changes, energy flow, the states of matter involved, and how sugar and salt affect the freezing process.

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Lisa Langer Blank
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264 views3 pages

The Chemistry of Ice Cream

The document describes making ice cream using a chemistry experiment that investigates colligative properties and how they affect freezing points. It provides a recipe and instructions for making ice cream using a ziplock bag inside another ziplock bag filled with ice and salt. Students are asked lab questions about freezing point depression, phase changes, energy flow, the states of matter involved, and how sugar and salt affect the freezing process.

Uploaded by

Lisa Langer Blank
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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The CHEMISTRY of Ice Cream

Who knew chemistry could be so tasty! Today we will be investigating colligative properties and how they affect freezing points, and some yummy results of energy changes. OBJECTIVES:

Investigate the effects of temperature change on phase changes Investigate the effects of changes in freezing point Utilize the law of conservation of energy Apply these concepts to make ice cream!

RECIPE: Ingredients: Ice Salt Sugar Milk (regular or evaporated) Cream Vanilla extract (or other extract) You can make ice cream using a 1/2 cup of milk, 1/2 cup of cream (which is higher in fat than milk), 1/4 cup of sugar, and 1/2 teaspoon of vanilla or other flavoring. Pour the ingredients into a quart-size freezer ziplock bag and mix the ingredients inside the bag by gently shaking the bag. Stick this bag inside a gallon-size ziplock, half-filled with ice and rock salt - about 2 cups of ice and 1/2 cup of salt. Begin shaking to mix and evenly chill the contents of the inner bag. Continue this process for at least 5 minutes and check the consistency. Check the temperature of the ice/rock salt mixture once the mixture begins to thicken. If thick and nearly solidified, remove the inner bag, grab a spoon and begin eating!

Lab questions:
1. What is freezing point depression? What was the temperature of your ice/rock salt mixture

when the ice cream began to thicken?

2. Is freezing an exothermic or endothermic process?

3. Is melting an exothermic or endothermic process?

4. How does energy flow? (from where to where?)

5. What state of matter was the milk when you began?

6. What state of matter was the milk when you were done?

7. In order to change the phase of the milk, what had to be removed? Where did it go?

8. Why was salt added to the ice?

9. If you did not add sugar, would the ice cream freeze faster or slower? Why? Explain, using your knowledge of chemistry.

10. Why did the outside of the bag get wet? (Assume that your bag did not spring a leak. )

11. Describe the transfer of energy that occurred in this lab.

12. How could you improve the recipe?

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