GENERAL CHEMISTRY 2

Laboratory Activity #
ICE CREAM MAKING

Name: Scores:

Paguirigan, Jhon Micheal B.

Ramel, Ayezsa Mae C.
Suetos, Jim Carl T. *
Tagalog, Abegail G
Tecson, Mikaela Beatrice Y. Content Performance Presentation Punctuality

Tongol, Kristine Abegail O. Total

Villasor, Vince Kazer M.
Grade and Section: 12 – STEM 2 Name of Instructor: Ms. Marjorie Naquita

Date Performed: Date Submitted:

I. BACKGROUND INFORMATION
Colligative Properties refers to the properties of solution which always depends on the concentration of the
particles. And under the colligative property is the freezing point depression which we will apply in making ice
cream by adding a certain amount of non-volatile solute (salt) to decrease the freezing point of the solvent.
Laws of Thermodynamics will also be applied in this activity wherein there's a chemical reaction referred
as the surroundings, the totality of the heat absorbed or liberated in the reaction is the heat of reaction, and lastly
the system which is the reactant and the product. And there are three types of system: Open - mass and energy can
exchange, Closed - there is a transfer of energy but the mass is not included, and Isolated - does not allow the
transfer of both mass and energy.

II. OBJECTIVES
At the end of the activity, you should be able to:
A. perform the experiment properly;
B. explain how solute affects the freezing point of a mixture;
C. produce a well-mixed vanilla ice cream.

III. HYPOTHESIS
Investigation Question: How solute affects the freezing point of a mixture?
Hypothesis:
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IV. MATERIALS
A. Reagents

2 cups of half and half (substitute: 1 cup of cream and 1 cup of milk)
 4 tablespoons of sugar
1 tablespoon of vanilla
3 cups of rock salt
24 cups of ice

B. Tools/ Equipment

4 Medium Ziplock bag

Towel
4 Bowl
Thermometer
Weighing scale
Marker
Masking Tape
Spoon

V. PROCEDURE

All set ups will be done simultaneously.

A. Milk mixture
1. Label each Ziplock bag with set up #1, #2, #3 and controlled.
2. Label each bowl with set up #1, #2, #3 and controlled.
3. Add the following ingredients to each bowl.
a. ¼ teaspoon of vanilla
b. 1 tablespoon of sugar
c. ½ cup of half and half
4. Using a spoon, mix it well until the ingredients are combined.
5. Pour the mixture from step 4 into each Ziplock with its corresponding label.
6. Seal the bags well and try to remove any air inside.
7. Take the initial mass of the mixture.
8. Take the initial temperature of the mixture by wrapping the bag around the thermometer.
(For safety measures, do not put the thermometer directly to the mixture.)

B. Milk mixture to Ice cream

9. Add 6 cups of ice to each bowl.
10. Add the rock salt according to the label:
Controlled: 1 cup of rock salt
Set up #1: 1/2 cup of rock salt
Set up #2: 1/4 cup of rock salt
Set up #3: 1/8 cup of rock salt
11. Record the initial temperature of the ice and salt mixture by putting the thermometer in the
bowl.
12. Put the Ziploc bags with the milk mixture in each bowl, tuck it to be more surrounded with ice.
13. Cover it with a towel and shake it for 10 minutes.
14. Check the consistency after 5 minutes.

C. Gathering Data
15. Take the final temperature of the milk mixture and the ice and salt mixture using thermometer.
 16. Take the final mass of the milk mixture.
17. Using a plastic spoon, enjoy your DIY ice cream.

VI. TABLE AND DATA

Table 1. Initial Observation for the experiment
Ziplock Bag Controlled #1 #2 #3
Initial Mass of Milk
mixture

Initial Temperature of
Milk mixture

Initial Temperature of
Ice

Table 2. Final Observation for the experiment

Ziplock Bag Controlled #1 #2 #3
Final Mass of Milk
mixture

Final Temperature of
Milk mixture

Final Temperature of
Ice

Table 3: Consistency of Milk mixture

Ziplock Bag Controlled #1 #2 #3
Before Shaking in Ice
and Salt Mixture

During Shaking in Ice

and Salt Mixture

After Shaking in Ice

and Salt Mixture

Guide Questions:

1. What is the function of sodium chloride when added to ice? What is the effect of different
amount of salt when added to ice? How does adding salt to the ice makes it “colder”?
 2. Does the process show a chemical or physical change?

3. What law of thermodynamics was illustrated in the activity? How?

4. Explain how the ice cream mix freezes in terms of energy.

5. Do you think you can speed up the freezing of the ice cream mixture?

6. What is the relationship of the temperature of the milk before and after shaking it in rock salt?

7. Was the bag of milk mixture an open or closed system? Explain.

VII. REFERENCES

Brain, M. (2011). Why do you need salt to make ice cream? Retrieved from
http://marshallbrain.com/science/ice-cream.htm.
Helmenstine, A. M. (2018). Use science to make ice cream in a bag. Retrieved from
https://www.thoughtco.com/how-to-make-ice-cream-in-a-bag-602195.