I SCREAM, YOU SCREAM, WE ALL SCREAM FOR ICE CREAM LAB
Phase change, energy transfer, and freezing point depression
Problem: How is energy transferred to freeze ice cream?
Hypothesis: Energy is __________________ the ice cream mix and
(absorbed by or released by)
________________ the rock salt mixture.
(absorbed by or released by)
Materials: 1 ziploc sandwich bag 1 gallon ziploc bag
1 cup rock salt 1 cup whole milk
2 Tbl spoons sugar(8 plastic spoons) ½ tsp vanilla ( 1/2 plastic spoon)
Ice – ½ of gallon bag 1 bowl and 1 plastic spoon
Masking tape
Procedure:
1. Place milk, vanilla, and sugar in sandwich Ziploc bag. Seal with as little air as possible. Tape zipper closed with masking tape. Shake to dissolve the sugar.
2. Place the small bag inside the larger bag.
3. Fill the large bag ½ full with ice.
4. Pour 1 cup of rock salt into the ice bag and seal the bag.
5. Gently squeeze the ice salt mixture being careful not to open the bag.
6. Continue to squeeze and rotate the ice cream bag until the ice cream reaches the desired consistency – about 6-8 minutes.
7. Cut one corner off the bag and squeeze ice cream into bowl, add topping if desired and enjoy!
Analysis:
On the back:
Draw a diagram of the baggie-ice cream freezer. Add arrows to show the direction of heat transfer.
1. Did heat flow from the small bag to the larger bag or vice versa? Explain.
2. Why did you add rock salt to the ice?
I SCREAM, YOU SCREAM, WE ALL SCREAM FOR ICE CREAM LAB
Phase change, energy transfer, and freezing point depression
Problem: How is energy transferred to freeze ice cream?
Hypothesis: Energy is __________________ the ice cream mix and
(absorbed by or released by)
________________ the rock salt mixture.
(absorbed by or released by)
Materials: 1 ziploc sandwich bag 1 gallon ziploc bag
1 cup rock salt 1 cup whole milk
2 Tbl spoons sugar(8 plastic spoons) ½ tsp vanilla ( 1/2 plastic spoon)
Ice – ½ of gallon bag 1 bowl and 1 plastic spoon
Masking tape
Procedure:
8. Place milk, vanilla, and sugar in sandwich Ziploc bag. Seal with as little air as possible. Tape zipper closed with masking tape. Shake to dissolve the sugar.
9. Place the small bag inside the larger bag.
10. Fill the large bag ½ full with ice.
11. Pour 1 cup of rock salt into the ice bag and seal the bag.
12. Gently squeeze the ice salt mixture being careful not to open the bag.
13. Continue to squeeze and rotate the ice cream bag until the ice cream reaches the desired consistency – about 6-8 minutes.
14. Cut one corner off the bag and squeeze ice cream into bowl, add topping if desired and enjoy!
Analysis:
On the back:
Draw a diagram of the baggie-ice cream freezer. Add arrows to show the direction of heat transfer.
3. Did heat flow from the small bag to the larger bag or vice versa? Explain.
4. Why did you add rock salt to the ice?