Ice Cream Lab
- Step 1: Materials Ice Towels Rock Salt ...
- Step 2: Post Directions I have been doing the ice cream lab for over 20 years and found that posting the directions is best. ...
- Step 3: Assebly Line I have an assembly line procedure where kids work with partners. ...
- Step 4: Add Ingredients ...
- Step 5: Ice Time ...
- Step 6: Add Salt ...
- Step 7: Shake ...
- Step 8: Enjoy! ...
How do you make the perfect ice cream?
In each small sealable bag, place one tablespoon of sugar, ½ cup of half-and-half (or milk or heavy whipping cream), and ¼ teaspoon of vanilla extract. Seal both bags well. Add four cups of ice cubes to one of the large, gallon-sized bags. Then add ½ cup of salt to the bag. What do you think the salt will do?
How do you make an ice cream for freezing point depression?
This is a fun and tasty food science project that explores freezing point depression . Add 1/4 cup sugar, 1/2 cup milk, 1/2 cup whipping cream, and 1/4 teaspoon vanilla to the quart zipper bag. Seal the bag securely. Put 2 cups of ice into the gallon plastic bag.
Can you teach chemistry by making ice cream?
Inside: Making ice cream is a cool, interactive way to teach chemistry. It makes a perfect science activity for either home school or classroom instruction. Better yet, you end up with yummy, healthier ice cream along with learning some applied chemistry. *There are affiliate links in this post.
What is ice cream chemistry lab 2?
Lab 2 - Ice Cream Chemistry. When you have more molecules in solution, then you have more molecules blocking the ability of the water molecules from escaping the solution and boiling. This means that a higher temperature is required in order to move water molecules from the liquid phase to the gas phase (i.e. boiling).
How do you make ice cream in a lab?
How to make ice cream in a bagPour a cup of milk into a sealable plastic bag. ... Half fill a bigger sealable bag with ice and add a good amount of salt.Put the milk bag into the ice bag and give it a good shake.Keep the milk in contact with the ice as much as possible.More items...•
How is chemistry used to make ice cream?
Ice cream is an emulsion—a combination of two liquids that don't normally mix together. Instead, one of the liquids is dispersed throughout the other. In ice cream, liquid particles of fat—called fat globules—are spread throughout a mixture of water, sugar, and ice, along with air bubbles (Fig. 1).
How do you make an instant ice cream experiment?
Follow these steps… Pour half a cup of flavoured milk into the small zip-lock bag and seal it tight. Put a generous amount of ice into the large zip-lock bag, then add 6 tablespoons of salt. The salt lowers the freezing point of the ice, and you will see the ice begin to melt.
How do you make a ice cream project?
InstructionsCombine the ice cream ingredients. Pour the half-and-half, sugar, and vanilla extract into one of the quart-sized bags. ... Seal the bag. ... Put the smaller bags in the larger one.Add ice. ... Add salt. ... Shake the bag. ... Check your ice cream. ... Eat.
How is ice cream made explain step by step?
Blend the Ice Cream Mixture. The milk fat source, nonfat solids, stabilizers and emulsifiers are blended to ensure complete mixing of liquid and dry ingredients.Pasteurize Mix. ... Homogenize. ... Age the Mix. ... Add Liquid Flavors and Colors. ... Freeze. ... Add Fruits, Nuts and Bulky Flavorings (candy pieces, etc.) ... Package.More items...
What is applied chemistry with ice cream?
When salt is added to ice, the freezing temperature of the ice is lowered. The salt causes a chemical reaction with the ice. Evaluate Solution: The ice cream turned out liquid and foamy after we made it.
How do you make ice cream for school experiment?
What to do:Half fill the 4 litre zip lock bag with ice (about 2 cups).Add the salt and seal the bag.Pour the sugar, milk and vanilla essence into the litre zip lock bag and seal securely.Open the large zip lock bag and place the smaller bag inside. ... Shake and rock the large bag for 10 to 15 minutes.More items...
How do you make ice in 2 hours?
0:552:52Instant Ice - Waterbending In Real Life! - YouTubeYouTubeStart of suggested clipEnd of suggested clipNow the secret to instant ice is just about as simple as placing your bottles in the freezer. I letMoreNow the secret to instant ice is just about as simple as placing your bottles in the freezer. I let these ones sit for 2 hours and 45 minutes exactly. And here you can see the water is still liquid.
What makes ice melt the fastest experiment?
Salt will always melt ice quicker than both of them. This is because in the same amount or volume, there are more molecules of salt than sugar or baking soda due to the chemical make-up. Salt, baking soda, and sugar will all act to lower the freezing point of the ice, making it melt quicker than the untouched ice cube.
What are the materials used to make ice cream?
Today, ice cream is made from a blend of dairy products (cream, condensed milk, butterfat), sugar, flavorings, and federally approved additives. Eggs are added for some flavorings, particularly French vanilla.
What is the chemical reaction of ice cream?
The ice pulls the heat away from the ice cream to melt which allows the ice cream to freeze. This is an example of an exothermic reaction . An exothermic reaction is a chemical reaction that releases light or heat, otherwise known as energy .
How do you make ice cream in 5 steps?
Mix the half-and-half, sugar, and vanilla in a resealable bag. ... Place the ice and the kosher salt in another resealable bag. ... Place the sealed half-and-half mixture into the bag with the ice. ... Vigorously shake the bags for 5 to 10 minutes. ... Add toppings and enjoy.
Why Is chemistry important in ice cream?
Chemistry plays a role not only in making ice cream, but also in its storage. This is because even when it freezes, many degrees below 0℃, several processes are at play, resulting in the change in its texture.
How is ice related to chemistry?
In ice (right), the hydrogen bonds become permanent, resulting in an interconnected hexagonally-shaped framework of molecules. Ice is less dense than liquid water and so it floats. Ponds or lakes begin to freeze at the surface, closer to the cold air....Structure of Ice.Temperature (oC)41.00000 (liquid)0.99980 (solid)0.91684 more rows•Aug 8, 2022
What chemicals make up ice cream?
Ice cream is comprised of a mixture of air, water, milkfat, nonfat milk solids (NMS) sweeteners, stabilizers, emulsifiers, and flavors. An ice cream mix is the unfrozen blend of the ingredients used to supply these constituents, except the air and flavoring materials.
Is making ice cream a physical or chemical reaction?
physical changesWhen making ice cream, you're using physical changes. You mix and dissolve the sugar into the milk, but this doesn't change the chemical structure of the milk and you could remove the sugar is you tried.
What are the three factors that determine the freezing point of a solvent?
You can combine these three factors—molality , m, Van 't Hoff factor, i , and molal freezing-point-depression constant, K f —into an equation that predicts how much the freezing point of a solvent will decrease, ΔT, when a certain amount of solute is added. Equation 2 is the freezing point depression equation:
Why do we care about molality?
We care about molality because freezing point depression is a colligative property, a property that depends on how many solute particles are in the solvent, not the kind of solute particles. Molality, m, is one piece of this "how many solute particles are present?" question. The Van 't Hoff factor is the second part of the "how many solute particles are present?" question.
What is the difference between a solute and a solvent?
The solvent does the dissolving, and the solute is the thing that is dissolved. In this science project, you will use water as the solvent and sodium chloride (table salt) and sucrose (granulated sugar) as the solutes. Adding a solute, like salt, to a solvent, like water, lowers the freezing point of the solvent.
How many different solutions are used to measure the freezing point of water?
You will measure the freezing point of seven different test liquids: three salt solutions, three sucrose (sugar) solutions, and a pure water control. The pure water control is important for determining the freezing point of the water in your experiment, which may or may not be exactly 0°C.
What is the Van t Hoff factor?
The Van 't Hoff factor, i, deals with how a molecule of solute dissociates, or breaks apart, in the solvent. Covalent compounds, like sucrose (C 12 H 22 O 11 ), do not dissociate in a solution. These compounds have Van 't Hoff factors i = 1. Ionic compounds, like table salt (NaCl), dissociate when in a solution. Table salt (NaCl) has a Van 't Hoff factor i = 2 because it dissociates into two ions in a solution, Na + and Cl - .
What is the decrease in freezing point that happens when salt is added to water?
The decrease in freezing point that happens when salt is added to water is called freezing point depression. Pure water freezes at 0° Celsius (C), but water mixed with salt freezes at less than 0° C. Freezing point depression is not unique to water and salt; it happens with all solutions.
Why does salt melt ice?
This is because the salt lowers the temperature at which water freezes, so ice can melt even when the temperature is below the normal freezing point of water. In both cases, salt is used to lower the temperature at which water freezes, a temperature called the freezing point.
What Happened?
You should have seen that the ice cubes in the large bag with salt melted much more, and felt much colder, than the ice cubes in the large bag without salt. Because it was cold enough (several degrees below freezing), the ice cube bag with salt should have been able to cool the ingredients enough to harden them and turn them into ice cream. In contrast the ice cube bag without salt was not cold enough to do this and the ingredients should have remained fluid.
What to do if your bag doesn't make ice cream?
If one of your bags did not make ice cream, try putting it back in the large bag that had ice cubes and salt and then shake them for five minutes. Did it turn into ice cream? Why do you think you got the results that you did?
Why is it cold to put salt in ice cream?
Because it was cold enough (several degrees below freezing), the ice cube bag with salt should have been able to cool the ingredients enough to harden them and turn them into ice cream. In contrast the ice cube bag without salt was not cold enough to do this and the ingredients should have remained fluid.
Why is salt used in ice cream?
The salt allows the ice and salt mixture to get colder than pure water ice. This extra-cold mixture of salt and ice is able to freeze the ingredients in the ice cream machine (and in the bags you used in this activity) and turn them into ice cream.
Why do salt and water molecules move around?
Now you have salt and water molecules moving around together, the mixture makes it harder for the water molecules to make an orderly pattern — the salt molecules keep interfering.
What happens when you melt ice?
One, the ice at the surface is melting. Two, the melted water is re-freezing. The rate at which these two things happen determines what you see. In the case of the two ice cream bags, one with salt and ice and one with just ice, you have the same outside temperature, so the molecules are moving around at the same rate.
How long to cook ice cubes in a large bag?
Be sure both bags are sealed shut. Put on oven mitts or wrap the bag in a small towel and then shake the bag for five minutes. Feel the smaller bag every couple of minutes while you shake it, and take a peek at it.
How much sugar is in a heavy cream sundae?
The first sign has the recipe of 6 Tbsp of Heavy Cream, 6 Tbsp Half and Half, 2 Tbsp of sugar, 2 drops of vanilla.
Why laminate directions?
Laminate - It is a good idea to laminate directions so they can be reused year after year and the lamination prevents the signs from getting wet.
What grade level is ice cream lab?
The ice cream lab can be used at several grade levels. I use it in the fourth grade to discuss physical changes. I also used this activity in 5th, 6th, and 8th grade over my 25 years teaching. For older grade levels we discuss solutions, mixtures, saturations, ... along with the physical changes that are taking place in this tasty activity.
How long do you shake a bag?
Once both partners have gone through the assembly line, shake the bag continuously for 10 min (seventh sign).
What grade is conservation of matter?
Grades 6-8: Conservation of matter in phase changes and chemical reactions is explained by the number and type of atoms remaining constant. The idea of conservation of energy is introduced.
What is the sum of the mass of all parts in an object?
The sum of the mass of all parts in an object equals the mass of the object. When a solid is dissolved in a liquid, the mass of the mixture is equal to the sum of the masses of the liquid and solid. At this grade level, the discussion of conservation of matter should be limited to a macroscopic, observable level.
What is grade 3 in science?
Grade 3: Objects are composed of matter, which has mass and takes up space. Matter includes solids, liquids and gases (air). Phase changes are explored. Heating and cooling is one way to change the state of matter.
Why are protein molecules important in ice cream?
This membrane of protein molecules helps prevent the fat droplets from coalescing back into bigger droplets, as the proteins coating individual fat droplets repel each other when they come into close contact. We’ve yet to mention emulsifiers, but they’re also an important part of the ice cream mix.
How much does castoreum cost?
However, castoreum is pretty expensive. Apparently, enough castoreum to replace the vanilla in half a gallon of ice cream would cost $120, so it’s unlikely to be a particularly cost-effective way of making ice cream.
Why is melting fat important in ice cream?
The melting temperature of the fats used in ice cream is quite important, as fats that melt at temperatures that are too high give a waxy feel in the mouth , whilst it’s difficult to make stable ice cream with those that melt at too low a temperature. Luckily, dairy fat falls just in the right range!
Why do we need emulsifiers in ice cream?
This leads to a thinner membrane surrounding the droplets, which in turn means they’re more likely to coalesce and cluster during whipping. We need some of the fat in ice cream to be de-emulsified, because it plays an important role in trapping air.
How is ice cream made?
Ice cream is made in a barrel with rotating scraper blades. When the ice cream touches the sides of the barrel, it freezes, but then is immediately scraped off by the scraper blades. The very small ice crystals produced are dispersed throughout the mixture. We want the ice crystals to be as small as possible, because the smaller they are, the smoother the ice cream will be.
Where do fat droplets come from in ice cream?
However, in an emulsion, the very small droplets of fat are dispersed through the water, avoiding this separation. The manner in which this is accomplished is a result of the chemical properties of molecules in the emulsion. The fat droplets in ice cream come from the cream used to make it. Fats are largely composed of a class ...
How does sugar affect ice cream?
By changing the amounts and types of sugars used, we can affect the hardness of the ice cream, as softer ice cream contains less ice. Sugars also affect the viscosity of the liquid syrup in which the fat droplets and air bubbles are suspended. Stabilisers, too, affect the viscosity of the liquid.
How to seal a gallon of salt and ice?
Place the sealed quart bag inside the gallon bag of ice and salt. Seal the gallon bag securely. Gently rock the gallon bag from side to side. It's best to hold it by the top seal or to have gloves or a cloth between the bag and your hands because the bag will be cold enough to damage your skin.
Why does salt make ice cream colder?
When you add salt, it lowers the freezing point of the ice, so even more energy has to be absorbed from the environment for the ice to melt. This makes the ice colder than it was before, which is how your ice cream freezes.
What is the best way to make ice cream?
Ideally, you would make your ice cream using "ice cream salt," which is just salt sold as large crystals instead of the small crystals in table salt. The larger crystals take more time to dissolve in the water around the ice, which allows for more even cooling of the ice cream.
Why can't you add salt to ice?
The salt causes the ice to absorb more energy from the environment (becoming colder), so although it lowers the point at which water will re-freeze into ice , you can't add salt to very cold ice and expect it to freeze your ice cream or de-ice a snowy sidewalk. (Water has to be present.)
How does ice work?
How It Works. Ice has to absorb energy to melt, changing the phase of water from a solid to a liquid. When you use ice to cool the ingredients for ice cream, the energy is absorbed from the ingredients and from the outside environment (like your hands, if you are holding the baggie of ice.) When you add salt, it lowers the freezing point ...
Can you make ice cream in a plastic bag?
Updated November 28, 2019. You can make ice cream in a plastic bag as a fun science project. The best part is you don't need an ice cream maker or even a freezer. This is a fun and tasty food science project that explores freezing point depression .
Which compound breaks into two pieces?
Compounds that break into two pieces upon dissolving, like NaCl breaks into Na + and Cl -, are better at lowering the freezing point than substances that don't separate into particles because the added particles disrupt the ability of the water to form crystalline ice.
How to make ice cream with ice cream salt?
2. Fill a quart size freezer bag ½ full of ice. Record the temperature of the ice. Also record the room temperature . 3. Add ½ cup of ice cream salt to the ice. Place the pint size freezer bag into the quart size freezer bag and seal the bag carefully (remove as much air as you can). 4.
What happens when you mix ice cream in baggies?
Many energy transfers take place when making ice cream in baggies. One is between the ice and salt. Another is between the ice/salt mixture and the ice cream. Your hands will get cold during the mixing, so don't forget that transfer.
How to keep car radiator from freezing in winter?
In the radiator of your car you put a combination of antifreeze and water to keep your car engine cool in the summer and prevent the radiator from freezing in the winter. Explain how you think this works in terms of what you saw in the experiment you just did.
What is emphasis in math?
Emphasis is on explaining the meaning of mathematical expressions used in the model.
What is the assessment boundary?
Assessment Boundary: Assessment is limited to basic algebraic expressions or computations; to systems of two or three components; and to thermal energy, kinetic energy, and/or the energies in gravitational, magnetic, or electric fields.
