Experiment No: 4

FOOD PRESERVATION BY FREEZING

1. Objective:
 To dehydrate food materials as preservation and production of tea.
2. Intended Learning Outcomes (ILOs):
The students shall be able:
2.1 Lower temperature of highly perishable food
2.2 Explain freezing point lowering and removal of kinetic energy or heat transfer
3. Discussion:
If you have ever made ice cream with an old-fashioned hand-crank machine, you probably
packed a mixture of ice and rock salt around the container holding the cream. The salt
allows the ice-salt mixture to get colder than pure water ice. This extra-cold ice-salt mixture
freezes the cream in the ice cream machine.

If you live in a cold climate, you may also have seen trucks spreading salt or sand on the
streets to prevent roads from getting icy after a snowfall. This is because the salt lowers the
temperature at which water freezes, so ice can melt even when the temperature is below the
normal freezing point of water.

In both cases, salt is used to lower the temperature at which water freezes, a temperature
called the freezing point. The decrease in freezing point that happens when salt is added to
water is called freezing point depression. Pure water freezes at 0° Celsius (C), but water
mixed with salt freezes at less than 0° C.

Freezing point depression is not unique to water and salt; it happens with all solutions. To
make a solution, you dissolve a solute in a solvent. The solvent does the dissolving, and the
solute is the thing that is dissolved. In this science project, you will use water as the solvent
and sodium chloride (table salt) and sucrose (granulated sugar) as the solutes.

Adding a solute, like salt, to a solvent, like water, lowers the freezing point of the solvent.
But, by how much? One degree? Ten degrees? The answer to that question depends on three
things: the molality of the solution, the Van 't Hoff factor of the solute, and the molal
freezing-point-depression constant of the solvent. We will take a look at each of these
factors.

Molality, m, is defined as moles (mol) solute per kilograms (kg) solvent, as shown in
Equation 1:

Equation 1:
Molality (moles/kg) = Moles (mol) of Solute/Kilograms(kg)of Solvent
We care about molality because freezing point depression is a colligative property, a
property that depends on how many solute particles are in the solvent, not the kind of solute
particles. Molality, m, is one piece of this "how many solute particles are present?" question.
The Van 't Hoff factor is the second part of the "how many solute particles are present?"
question.
 The Van 't Hoff factor, i, deals with how a molecule of solute dissociates, or breaks apart, in
the solvent. Covalent compounds, like sucrose (C12H22O11), do not dissociate in a
solution. These compounds have Van 't Hoff factors i = 1. Ionic compounds, like table salt
(NaCl), dissociate when in a solution. Table salt (NaCl) has a Van 't Hoff factor i = 2
because it dissociates into two ions in a solution, Na+ and Cl-.

The third factor, the molal freezing-point-depression constant, Kf, is different for every
solvent. It has units of (°C/m), and it tells us how much 1 mol of solute added to 1 kg of
solvent will lower the solvent's freezing point. For pure water, Kf = 1.86°C/m.

You can combine these three factors—molality, m, Van 't Hoff factor, i, and molal freezing-
point-depression constant, Kf—into an equation that predicts how much the freezing point
of a solvent will decrease, ΔT, when a certain amount of solute is added. Equation 2 is the
freezing point depression equation:

Equation 2:
Degrees Freezing Point is Depressed (°C) = Molal Freezing-Point-Depression Constant
(°C/m) × molality of solution (mol solute/kg solvent) × Van 't Hoff Factor (unitless)
ΔT = Kf × m × i
ΔT is the freezing point depression in degrees Celsius (°C).
Kf is the molal freezing point depression constant in degrees Celsius per molal (°C/m).
m is the molality of the solution in moles per kilogram (mol/kg).
i is the Van 't Hoff factor of the solute, which does not have units.
If you want to know the new freezing point of a solution, Tn, you subtract the change in
temperature, ΔT, from the original freezing point, Tf, as shown in Equation 3, the solution
freezing point equation:

Equation 3:
Solution Freezing Point (°C) = Solvent Freezing Point (°C) - Degrees Freezing Point is
Depressed (°C)
Tn = Tf − ΔT
Tn is the freezing point of the solution in degrees Celsius (°C).
Tf is the freezing point of the solvent in degrees Celsius (°C).
ΔT is the freezing point depression in degrees Celsius (°C).

In this science project, you will investigate how the freezing point of a solution changes
depending on the concentration and kind of solute in the solution. You will also compare the
results from your experiments with the results predicted by Equation 3, the new freezing
point equation. At the end, you can make your own delicious ice cream using the same
principles that you applied in the project.

4. Materials
Personal Protective Equipment (PPE) required:
1 can Condensed milk
1pack All purpose cream
1/4 teaspoon vanilla flavoring or other flavoring
 sodium chloride rock salt or KCl
ice
plastic container with cover
plastic spoons
5. Procedure
1. Into the smaller bowl, place 1/4 cup sugar, 1/2 cup milk, 1/2 cup whipping cream, and
1/4 teaspoon vanilla (4-hydroxy-3-methoxybenzaldehyde). Measure initial mass.
2. Into the larger bowl, place 2 cups of ice, measure the initial temperature and mass.
3. Add between 1/2 and 3/4 cups of sodium chloride to the larger bowl.
4. Place the smaller bowl with the cream mixture on top of the bowl with ice. Measure
initial temperature of the contents inside the bowl
5. Mix the contents of the smaller bowl (10- 15 minutes). Monitor the temperature every
2 minutes and record.
6. When the mixture is even and has started to thicken, remove from bowl and place in
container.
7. Measure the final temperatures of the cream and ice mixture.
Course: BSChE Experiment No: 3
Group: 2 Section: CHE41S1
Group members: Date Performed: October 14, 2022
Dorado, Marisse Lyn Date Submitted: October 17, 2022
Fernandez, Brian
Juno, Abigail
Gatus, Willie Jr. S.
Olaivar, Rachelle
Panaga, Ailyn
Quero, John Erick
Refuerzo, Michaella Joe
Tabiquero, Katherine
Instructor: Engr. Efren B. Chavez
8. Data and Results
Initial temperature of ice: 0 C
Initial temperature of cream mixture: 25 C
Final temperature of ice mixture: -10.2 C
Final temperature of cream mixture: -3 C
Change in temperatures:
Ice=(−10.2−0 ) C=−10.2C
Cream=(−3−25 ) C=−28 C Area of one-quart Ziploc bag 17.7 cm × 18.8 cm→ 332.76 cm2
Mass of milk, cream, etc:
 Condensed Milk 115.45 g = 54 g sugar
 Cream 115.74 g
 Flavoring 61.6 g

Total mass of cream mixture 231.05 g

Mass of ice 1.415 kg
Mass of salt: 0.3kg
 9. Questions
1. Why is sodium chloride added to the ice?
 Sodium chloride is added to ice to further lower the temperature of ice, this is to make
sure that the cream will form and harden, because at 0 C of ice the mixture will only
attain a maximum of 5-10C which is not enough to make the cream harder and
creamier.
2. Why are large crystals of sodium chloride used instead of small crystals?
 Large crystals dissolve more slowly than small crystals. This allows time for the ice
cream to freeze more evenly. When sodium chloride is placed on the highway or on
steps, the freezing point is lowered, and the ice melts.
3. Why is sodium chloride used rather than sucrose?
 First, some solids such as sugar do not dissolve in ice water as well as salt. Second, salt
is an abundant mineral in the form Halite and is not expensive. Finally, when sodium
chloride dissolves, it separates into two particles (Na+ and Cl-), lowering the freezing
point further.
10. Calculations
Equation 1:
Molality (moles/kg) = Moles (mol) of Solute/Kilograms(kg)of Solvent
54
moles sugar = =0.15743mol
343
231.05 g
mass of cream of mixture= =0.23105 kg
g
1000
kg
0.15743 mol mol
molality = =0.68137
0.23105 kg kg
 Equation 2:
Degrees Freezing Point is Depressed (°C) = Molal Freezing-Point-Depression Constant (°C/m) ×
molality of solution (mol solute/kg solvent) × Van 't Hoff Factor (unitless)
ΔT = Kf × m × i
Ice Mixture:
 kf =1C /m
 i=1
mol
 M =.68137
kg
C mol
 ΔT =1.86 ∗0.68137 ∗1=1.2673482C
m kg
ΔT is the freezing point depression in degrees Celsius (°C).
Kf is the molal freezing point depression constant in degrees Celsius per molal (°C/m).
m is the molality of the solution in moles per kilogram (mol/kg).
i is the Van 't Hoff factor of the solute, which does not have units.

Equation 3:
Solution Freezing Point (°C) = Solvent Freezing Point (°C) - Degrees Freezing Point is Depressed
(°C)
 Tn = Tf − ΔT
Tn is the freezing point of the solution in degrees Celsius (°C).
Tf is the freezing point of the solvent in degrees Celsius (°C).
ΔT is the freezing point depression in degrees Celsius (°C).
 ΔT n =ΔT f −ΔT
 ΔT n=25−1.2673482C=23.7326518 C
11. Conclusion
In conclusion, salt is a staple ingredient in ice cream making since freezing point depression is
necessarily to make the cream harder. Also freezing point depression has a lot more other
application other than ice cream making, it also prevents radiators from freezing in winter.
Road salting takes advantage of this effect to lower the freezing point of the ice it is placed on.
Lowering the freezing point allows the street ice to melt at lower temperatures, preventing the
accumulation of dangerous, slippery ice.
12. Assessment (Rubric for Laboratory Performance):

CRITERIA BEGINNER ACCEPTABLE PROFICIENT SCORE

1 2 3

I. Laboratory Skills

Manipulative Members do not Members Members always

Skills occasionally
demonstrate demonstrate demonstrate
needed needed needed
skills. skills. skills.

Experimental Members are Members are Members are

Set-up unable to set- able to set-up able to set-up
up the the materials the material
materials. with with minimum
supervision. supervision.

Process Skills Members do not Members Members always

occasionally
demonstrate demonstrate demonstrate
targeted targeted targeted
process process process skills.
skills. skills.

Safety Members do Members Members

not follow follow safety follow safety
Precautions safety precautions precautions at
precautions. most of the all times.
 time.

II. Work Habits

Time Members do Members Members finish

not finish on finish on ahead of time
Management / time with time with with complete
Conduct of incomplete incomplete data and time to
Experiment data. data. revise data.

Cooperative Members do Members have Members are

not know their defined on tasks and
and tasks and have responsibilities have defined
Teamwork no defined most of the
responsibilities. time. Group responsibilities
Group conflicts conflicts are at all times.
have to be cooperatively Group
settled by the conflicts are
managed cooperatively
teacher. most of the
time. managed at all
times.

Neatness and Messy Clean and Clean and orderly

Orderliness workplace orderly
during and workplace at
after the workplace with all times
experiment. during and
occasional after the
mess during
and after the experiment.
experiment.

Ability to do Members require Members Members do not

require need to be
independent supervision by supervised by
work the occasional the teacher.
supervision
teacher. by the
teacher.

Other Comments / Observations: TOTAL

SCORE
 TotalScore) x
100%

RATING = (
24

Documentation: