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Ice Cream


Source Institutions

    The Science House

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Ice Cream

In this chemistry activity, learners use the lowered freezing point of water to chill another mixture (ice cream) to the solid state. Learners will record the temperature of the ice before and after mixing it with the ice cream ingredients and discover that adding a solute to a solvent lowers the freezing point of that solvent (also known as a colligative property). This activity can also be used to introduce learners to crystallization.

Quick Guide


Preparation Time:
Under 5 minutes

Learning Time:
10 to 30 minutes

Estimated Materials Cost:
$1 - $5 per student

Age Range:
Ages 6 - 18

Resource Types:
Activity, Experiment/Lab Activity

Language:
English

Materials List (per student)


  • 1 quart Ziplocâ„¢ bag
  • 1 gallon Ziplocâ„¢ bag
  • 1/2 cup milk
  • 1/2 cup whipping cream
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla flavoring
  • sodium chloride or rock salt
  • ice
  • thermometer
  • measuring cups (1, 1/2, and 1/4 cups)
  • Styrofoamâ„¢ cups
  • plastic spoons

Subjects


  • Mathematics
    • Data Analysis and Probability
      • Data Analysis
      • Data Collection
    • Measurement
  • Physical Sciences
    • Heat and Thermodynamics
      • Heat and Temperature
    • Chemistry
      • Solutions
    • States of Matter
      • Changes of Phase
    • Structure and Properties of Matter
  • The Nature of Science
    • The Scientific Process
      • Conducting Investigations
      • Gathering Data
      • Formulating Explanations

Informal Categories


  • Food and Cooking

Audience


To use this activity, learners need to:

  • see
  • read
  • taste
  • touch

Learning styles supported:

  • Involves hands-on or lab activities

Other


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