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Chemistry Period 5
Everett
04/02/17
Purpose:
The purpose of this lab is to use the property of lowering freezing points by adding salt to water
Hypothesis:
When adding salt to ice, the freezing point will lower, which will make the ice colder, causing
Pre-Lab Questions:
The colligative property is the physical properties that deal with how much of the solvent is
Boiling Point Elevation, Osmotic Pressure, Freezing Point Depression, and Vapor-Pressure
Lowering.
3. What effect does increasing the concentration of a solution have on the boiling point and
Cup of Milk
Teaspoon of Vanilla
Cup of Sugar
1 small Ziplock
2 Cups of Ice
Bowl
Spoon
Toppings (optional)
Thermometer
Pencil
Data Table
Procedure:
1. Add cup of milk with cup of heavy whipping cream into a small ziplock bag.
2. Add teaspoon vanilla into the milk and whipping cream mixture.
4. Secure tightly and remove as much air as possible before it is completely sealed.
10. Shake for ten minutes, or more depending on how solid the ice cream is. Be careful not to
brake bag.
12. Once time is up remove ice cream and place into separate bowl.
Data Table:
0C 0C -6C -1C
Observations
Post-Lab Questions:
1. Why was salt added to the ice? (Why did your milk/cream/sugar mixture freeze?)
The temperature of ice is 0C degrees, which is also the temperature that water freezes at.
Typically, anything that is a more complicated than water, in terms of what the solution is made
up of, will have a much lower freezing point, much like the milk/cream/sugar mixture. In order
to freeze the mixture, one must lower the temperature of ice. By adding salt to the ice, an
endothermic process which made the ice absorb heat energy and created a lower temperature.
The ices new temperature was cold enough to freeze the mixture and turn it into ice cream.
2. What is the minimum temperature that pure water can exist as a liquid at standard
pressure?
The minimum temperature that pure water can exist as a liquid at standard pressure is anything
3. What do you think would happen to the temperature of the ice if you added 6 cups of salt
instead of 1 cup?
If 6 cups of salt was added to one cup of ice instead of one cup of salt, the temperature would
stay at -1C degrees, but the salt and ice mixture would be supersaturated.
4. Which compound types (ionic or covalent) produce more particles when dissolved in
Ionic compounds will produce more particles when dissolved in water because its more soluble
than covalent compounds and ionic compounds have electrolytes which can break intermolecular
forces.
1 mole.
3 moles.
5 moles.
6. Explain in detail, using the idea of colligative properties, why salt is used to make icy
The colligative properties consist of four main properties, osmosis, vapor pressure lowering,
freezing point depression, and boiling point elevation. Focusing on the boiling point elevation
and freezing point depression properties, the freezing point, of any solution lowers as more
solvents are added into the solute, and the boiling point will increase as well. During the winter,
roads can become covered in ice due to water freezing on the road. To prevent this, people cover
the roads with salt. Since salt will lower the freezing point of water, the salt makes it more
challenging for the freezing temperatures to create ice on the roads. Which in turn allow drivers
Conclusion:
During this experiment, scientists saw how the colligative property, freezing point
depression, changed when salt was added to ice. Freezing point depression changes temperature
depending on what is in a solution and how much of a solvent is mixed with the solute. The
hypothesis; as salt is added to ice, the freezing point will lower, which in turn will freeze the
milk/cream/sugar mixture and turn it into ice cream, was supported. Ice on its own was recorded
as 0C degrees, which is the freezing point for water. When salt is added, the temperature lowered
to -1C degrees which can be assumed is the freezing point for the cream/milk/sugar mixture. Ice
with salt caused the temperature to lower which allowed to the milk/cream/sugar mixture to
freeze and turn into ice cream. For the future, this experiment could use different types of salts
and ice to see how different the temperatures are as well as how fast the mixture will freeze. This
experiment could also be improved if one was to add toppings into the mixture, such as cookies,
into the bag with the mixture instead of after the ice cream is complete. Also this experiment
could be improved if the bag was shaken for at least 15 minutes instead of 10, since after 10
minutes, the ice cream was about 90% frozen. This lab showed the understanding of how the
colligative properties work, and how certain aspects of the properties differ when a simple