When you add salt to snow or ice, it forces the ice and snow to melt because its new freezing/melting point is much lower -21 celsius ish. Because the freezing point is lower the water will not re-freeze. This prevents the formation of ice and slippery roads.
Good technique. I made this today without the cream, extract, and dairy milk. I used vanilla almond milk instead. Tasted exactly like store bought ice cream, was still cream and ice cream like with out the dairy
Yes both values decrease. Salt water has a much lower freezing point than normal water. Salt water freezes at around -21 Celsius, this temperature can vary depending on the concentration of salt in the water. Normal water will begin to freeze at below 0 Celsius.
That is strange. Your ice cream probably got salty because some of the salt water snuck its way into the bag. This can happen, if the zip lock on your bag was not fully secure some salt water could have gotten in or if the bag was shaken too hard a hole could have been torn in the bag letting in the water. If you try it again before you open your bag to get your ice cream out, give the whole bag a rinse under cold water, making sure to rinse the zip top where water can get trapped.
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Thanks for the video. You did a great job explaining thermodynamics and colligative properties in the experiment. My students loved it, especially eating the ice cream!! Some added Oreos and chocolate syrup to the milk/sugar mix and I was able to discuss how impurities change the freezing point of a mixture by making it take longer to freeze the cream (just a few mins longer)
Tasaday Lynch Adding impurities is an amazing idea :) We may have to do a follow up video about that. Thank you very much for all the high praise. Feel free to let us know of any suggestions you have for experiments or topics that we could cover to assist with your classes.
My science class is having us do projects for our chemistry unit and I had two options I didn't like so I asked if I could make ice cream instead and he said yes. I have a lot of 2% milk at home and I need to finish it off by Friday so we can move and if I need milk for this, then it's perfect!
Melting & heat transfer. When things melt, they absorb heat. When things freeze, they release heat. By forcing the ice to melt by lowering it's melting point, u force it to take heat from it's surrounding as it melts.
So I have a biology project due, and I was thinking of using this as my project and was wondering what your Hypothesis was or what your independent Variable and Dependent Variable were? As well as the control group?
Helpp Watched and not quite clear. Addition of salt to ice disrupt the ability of h2o to freeze (means lowering the melting point and making it melt faster) The shifting of the melting point cause the mixture to absorb more heat But i still dk how the shifting of the melting point decrease the temperature of the mixture ???
I clearly understood with term melting point than freezing point, in short, the water temparature (melted ice) gets colder than the ice cream’s freezing point because of the salt, compare to normal melting ice at only 0 degree celcius not cold enough to freeze the ice cream
D Stud The combination of salt and ice produces a temperature that if pressed on skin can cause burns. Essentially that is what the ice and salt challenge does. Now imagine getting that into your eyes, probably not fun. Better safe than sorry.
In your video you say the larger the salt crystal thee better....I found the opposite to be true in my science class. I use small crystals (iodized salt from the grocery store) and it caused the temperature of the ice mixture to drop drastically (FROM -2 TO -28) and we had ice-cream in 6 minutes. With the large crystals, it did not get as cold (-12) and the ice-cream was not as hard even after 12 minutes.
But why does the salt bring the temperature of the ice lower? Shouldn't the ice just melt faster because it is at a temperature much higher than it's freezing point?
I love the video and will be sure to watch more and more of these, but i do have one question. How exactly do the sodium and chlorine ions reduce the melting point of the ice?
I would love to see a series on the various types of energy and the law of conservation of energy. Also atmospheric and water buoyancy. Learned about this last week in physical science in my college course. Some of my classmates didn't seem to understand it though during our discussion. That's when I noticed there were no video demonstrations of buoyancy. They could have used it
SeaVixen Thanks for those ideas!! We have the next few episodes already filmed but I will add those ideas to our list of topics. We will aim to add it to our schedule earlier than later.
At 2:22 +The Sci Guys mentioned that 'the larger salt crystals you have, the better this will work'. Question is, why is larger salt crystals more effective? Anyone else able to help with this? Larger salt crsytals mean smaller surface area to engage with the ice right? Then why? Thanks in advance!
I found the opposite to be true in my science class. I use small crystals (iodized salt from the grocery store) and it caused the temperature of the ice mixture to drop drastically (FROM -2 TO -18 -28) and we had ice-cream in 6 minutes. With the large crystals, it did not get as cold (-12) and the ice-cream was not as hard even after 12 minutes.
Judith Mueller Thank you so much for your reply. Your findings totally make sense! It agrees with my earlier comment. Finer salt grains should indeed be more effective due to its larger surface area. Thank you once again =)
+Amrita Sharma salt doesn't decrease the rate that it melts. It lowers the melting/freezing temperature so that the ice will take in more energy. In this case from the ice cream and cause it to freeze because the ice cream has a higher freezing temp. When placed on the sidewalk ice will still melt if temperatures drop below zero, up to a point, because the freezing point is a much lower temperature than normal.
lilly bee You need to use milk or cream with a high fat content so that it does not freeze into a solid block. If you try other milks with different fat contents let us know how it turns out.
+Asaan Zhong I assume you're using us as a source? Just put Canada for the location of publication. For your questions about date, I would recommend using the date the video was published to RU-vid which was May 16, 2013.
+The Sci Guys we make them in science class and they are good if you want just a little shot of ice cream. I'm guessing that if you pour regular creamer into a smaller bag like u guys did then it would work the same
Shauntoya Coley You are correct. It will work without the vanilla extract, the vanilla is just adding for flavor. You could replace it with many other flavor options to change the taste.
