Rajdeep Trilokekar Period 4B

Ice Cream Lab Report

Analysis 1. This was a physical change, because there were no chemical reactions occurring. 2. The mixture became water because salt helped to decrease the melting point of ice. 3. The mixture went from a solid phase to a liquid phase 4. The ice cream mixture went from a liquid phase to a solid phase 5. The salt decreased the ice s melting point 6. It decreased the melting point to make it melt faster 7. During the winter season, it helps to clear roads.

Conclusion The whole experiment was a physical change because no chemical compositions were changed. The water melted but still stayed H2O, as did everything else in a similar manner. The salt brought the melting point of the ice down, so when it did melt, it took more heat away from the milk. This could have been improved if we had a better way of measuring the temperatures. Possible Errors y Used an extra bag since first was leaking y Bag wasn t fully airtight y Ice was not measured. y Temperature of hands could ve affected the temperature. y Time was not very well kept y Ice and salt might not have made the correct contact with the ice cream bag. y It may have interfered to open and close the bag to take readings y Energy/friction of churning Graph and Data Table

Temperature (C) vs. Time (min)

0.00 -2.00 -4.00 -6.00 -8.00 -10.00 -12.00 -14.00 -16.00 -18.00 -20.00

Descriptions Time (mins) 0 3 6 Description Yellow, liquid Yellow, liquid Ice is becoming water, ice cream solidifying Ice cream is solid Ready!

Temperature

9 12