Questions:
1)Why did you add salt to the ice when making ice cream?
It allows the temperature of the mixture around the ice cream to get colder. Since the ice cream
isn't just water, it needs to be a little below 32°F to freeze.
2)Which would lower the freezing point more, 100 moles of sugar or 100 moles of NaCl?
Why?
NaCl. This is because NaCl is dissolvable in water more than sugar. This means that there are
more ionic compounds in the solution with NaCl and water, making it less likely to freeze. Since
it is less likely to freeze, the boiling point lowers.
3)Why must the ice cream be cooled below 0°C before it freezes?
Heat must be removed from the water in the cream to solidify. In order for the ice cream to
become solid, the temperature has to drop below 0 degrees Celsius.
4)How does stirring of the ice cream while freezing affect its texture?
It keeps the crystals moving as they chill, so they have less time to attach to one another and
form clusters that would interrupt a creamy mouth-feel.
5)What effect does fat from cream or other substances have on the texture of ice cream?
Why?
If fat contents exceed a specific usage concentration they cause faster meltdown of ice cream
along with destabilization and agglomeration of fat droplets. Higher overrun results in
collapsing of air cells ultimately shrinkage of structure occurs.
6)Determine the molarity of the solution assuming the salt water solution has a density of
1.01 g/cm3.
I can’t do this without the lab.
My mom said I couldn’t do the actual lab but I figured I would, at least, attempt to answer the
questions to get some extra credit points.
