EFFECT OF SALT ON MAKING ICE CREAM

Student: ARYA SHAH
Table: 406

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Abstract:



My conclusion is that salt helps to make ice cream.

When an ice cube is immersed in the water, most of the ice is always melting, and most of the water is always freezing. If these two molecules are happening at the same rate, the contents of the container are at the freezing/melting point. For normal water, it happens at 0 C (32 F). The temperature is not cold enough that allows the ice cream to freeze properly.

However, if you add salt to water, its freezing point becomes much lower. In order to make faster and proper ice cream, rich, creamy & smooth you need to freeze it uniformly and quickly. Usually it is done by using a mixture of ice, water, and salt, which will be at a temperature many degrees colder than 0 C. Since I was using the salt/ ice solution just for rapid cooling, and not eating it, you can use any kind of salt. I used Iodized salt for my experiment because it was easily available that helped me to do the experiment.

References:

http://www.sci-experiments.com/ice_cream/saltwater.html

http://science.how stuff works.com

www.youtube.com: http://MarshallBrain.com/science


Bibliography/Citations:

No additional citations

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Research Plan:

Procedure:

 

  1. Mix one cup of milk, 2 teaspoons of sugar, and ¼ teaspoon of vanilla extract together.

 

  1. Pour into a small plastic bag and seal the bag.

 

  1. Put the small bag into a larger plastic bag.

 

  1. Put the ice and half cup of salt into the larger plastic bag.

 

  1. Seal the larger bag.

 

  1. Mix the bags for about 10 minutes. (time may vary)

 

  1. Enjoy the ice cream and have fun!!!