ICE CREAM LAB:
Introduction:
How might Chemistry and Cooking be similar? Both Chemistry and Cooking involve following directions to avoid disaster.
Hypothesis:
The heat in the milk will move to the ice and melt it, thus when enough heat leaves the milk it will freeze.
(For ice to melt, heat must move in from the surrounding area. Ice makes the ice melt faster, so salt will make heat flow from the milk to the ice faster. When enough heat leaves the milk it will freeze.)
Objective:
The end product of this activity will indicate your ability to measure accurately. In this activity you will be measuring length and volume.
Procedure:
1. Measure up 16 cm from the bottom of the large bag and gently draw a line.
2. Put the following in each bag:
Small Bag:

Large Bag:
100 mL or ½ cup Milk

Fill the bag with ice up to the 16 cm line.
20 mL or 1TBS Sugar

50 mL or ¼ cup Salt


Small bag (tightly sealed)
3. Arrange the ice cubes so they surround the small bag. Wait one minute and flip the bag.
4. Repeat flipping and arranging the ice a total of 10 times.
5. Flip the bag an additional 10 times at the rate of once every 30 seconds.
6. Flip the bag an additional 10 times at the rate of once every 5 seconds.
7. Ask your instructor to check of the reactants in the small bag has undergone a change of state.
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