Freezing-Point Depression Lab

783 Words4 Pages
Title: What was the effect of different types of milk on the formation of the ice cream’s height? Purpose The purpose of this lab was to determine how the height of ice cream would change by using lower fat milks in comparison to whole milk. Background Information Freezing point depression is a key factor in making homemade ice cream. “When a freezing point is lowered, such as by adding salt to water, the process is called freezing-point depression” (Scrumptious Science, 1). When making homemade ice cream, a ice cream mixture is usually placed in a bag surrounded by an ice/salt mixture. When salt is added to the ice it lowers the freezing point of that ice, therefore, raising the melting point. In simpler terms, it takes the ice longer to…show more content…
A bowl was placed in the freezer. A gallon sized ziploc bag was filled half way with ice. The bag was doubled. Six tablespoons of ice cream salt were added directly to ice. The ice cream salt and ice were shaken. The ice cream mixture was poured into a quart sized bag and sealed. The bag was doubled and sealed. The doubled bag of ice cream mixture was placed inside the doubled bag of ice and salt. All bags were checked to make sure they were sealed. The bags were shaken for 8-10 minutes until the ice cream solidified. The quart-sized bag was taken out and the mixture was spooned into the bowl that had been in the freezer. Spoons were used to form ice cream into tallest formation possible. A ruler was used to measure the height of the ice cream which was then written down. The procedure was repeated six times with different types of milk. Data and Results Average Height of Ice Cream vs. Type of Milk Types of Milk Trial 1 Trial 2 Trial 3 Whole Milk 7.5 inches 7 inches 7.75 inches 2% Milk 6.5 inches 5.75 inches 6.25 inches 1% Milk 5
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