Question

Ice cream is a smooth, sweet, cold food prepared from a frozen mixture of milk products and flavorings, containing a minimum of 10 percent milk fat and eaten as a snack or dessert. How does the amount of sugar in homemade ice cream affect it freezes? Design an experiment to investigate the above statement. AIM :

To investigate the relationship between the amount of sugar and the time taken to freeze the ice cream. Problem Statement :

1. How the amounts of sugar affect the time taken to freeze ice cream? Hypothesis : When the amount of sugar increase than the time taken to freeze ice cream also increase. Variables: i. Manipulated variables / what to changes? Amount of sugar ii. Responding variables / what to observe? Time taken to freeze iii. Constant variables / what to keep the same? Amount of milk

Materials and Apparatus: 1. 300ml Milk 2. Castor Sugar 3. 1 tsp vanilla essence 4. 2 trays of ice cubes 5. Rock salt 6. 1 medium sized Ziploc bag 7. 1 large sized Ziploc bag 8. A hand towel or gloves to keep fingers from freezing as well! 9. Stop watch

Diagram

Procedure

1. Place the milk, sugar and vanilla into the medium sized ziploc bag andshake well. Be sure to zip up the bag securely first. 2. Mixture ice cubes with rock salts. 3. Place the ice cream mixture into the medium Ziploc bag. 4. Place mixture of ice cubes inside of the larger Ziploc bag. 5. Place the medium bag containing the ice cream mixture inside the larger bag on top of the ice and salt and zip up the bag securely. 6. On the stop watch once keep the ice cream mixture in ice cubes. 7. Shake and massage the bag for five to ten minutes or until the mixture becomes the consistency of ice cream. 8. Wrap the bag in a tea towel. 9. Once ready, remove the bag of ice cream and give it a wipe to remove the salt from the outside of the bag. 10. You can snip a hole in a corner of the bag and squeeze out the ice cream into a bowl or cone or simply grab a spoon and start eating straight from the bag.

Precaution : 1. You might like to wrap the bag in a tea towel or wear oven mit ts while youre shaking as it can get quite cold. To do this part outside as the water can drop out of the bag as the ice begins to melt. 2. Wear glove to avoid hand freeze.

Result

: Time taken (s)

Amount of sugar ( spoon) 2 4 6

Discussion : Making homemade ice-cream is very simply with few steps. We just need few ingredients to make ice cream. When first time we discuss about this topic and try in a plastic bowl while kept the mixture in refrigerator. But we found that ice cubes with rock salt can be used to freeze the ice cream because the mixture can reduce the chillness or temperature of ice into 27oF. But we meet difficulty to shake the ice cube with rock salt because its temperature very low cause our hands freeze very fast. So, we dec ided to use towels or gloves to prevent our hands and also prevent the eat of ice cubes never escape from the plastic bag. Manipulating sugar level is very important to record the affect of ice cream to freeze. We used granulated sugar but we found that the sugar take time to dissolve. While we decide to use castor sugar to reduce the time taken for dissolve the sugar. We mixed the milk and sugar in a ordinary small plastic bag. It causes leakage of mixture when the bag shakes. While we continuously shake the mixture in the plastic bag with ice cubes in order to incorporate air and to prevent large ice crystals from

forming. The result is smoothly textured semi-solid foam that is malleable and can be scooped. Conclusion : He mixture with one spoon of sugar froze faster than the two spoons of sugar mixture. The hypothesis is accepted.

As further to this experiment, discuss the different types of manipulated variables and responding variable We decide to use castor sugar by replacing granulated sugar. While we also want to change the sugar with brown sugar. To know the time taken for freeze the ice cream with different types of sugar. And to maintain the taste of ice cream from different types of sugar, we want to use different flavour milk.