Decrease

freezing
point
experiment
Lecturer : Irma Ratna Kartika, M. Sc. Tech
Class : Chemistry B 2023 Group 10
Faculty of Mathematics and Natural Science
 About OUR TEAM

Fitria Handayani Friska Amelia Salma Nabila Amalia

1307623032 1307623027 1307623017
 A B L E O F c o n t e n t s
T
1. The purpose of this 4. The result of an
experiment, Basic theory experiment

2. Tools, Materials and the

5. Strengths and weaknesses,
benefit suggestion

6. Conclusion & Application in

3. Procedure of experiment everyday life
 PURPOSE
O f e x p e r i m e n t
To find out which reaction is most
effective for making ice cream

To find out the reaction that experiences

the greatest freezing point depression
 B a s i c t h e o r y
The melting point or liquification point of a
solid is the temperature at which it changes
state from solid to liquid.

When considered as the temperature of the

reverse change from liquid to solid, it is
referred to as the freezing point or
crystallization point. ΔTf = Kf . m or ΔTf = Kf . (n . 1000) : p

ΔTf = Freezing point depression

Kf = Molal freezing point depression constant
n = Number of moles of solvent
p = Mass of solvent
i c e a n d s a l t
Adding salt to ice cubes only lowers the freezing
point temperature of water, so that water which
was initially solid (ice cubes) turns into liquid
without the need to add heat. The effect is that
causes the surrounding temperature to become
cooler because liquid substances more easily
conduct heat through the process of convection or
flow of substances.
i c e a n d s a l t

So ice cubes that have been melted with the

addition of salt can be used to freeze limited
amounts of water, because the temperature is
lower than the freezing point of water.
i c e a n d s u g a r

Sugar doesn't separate the water molecules as

effectively as smaller, more strongly charged ions,
which is why sugar doesn't lower the melting point
as effectively as salt. Another related reason is
that the effect on freezing point is dependent on
the volume of solute. Because sugar molecules are
so much larger than salt ions, fewer of them will fit
into a given amount of water.
i c e a n d v i n e g a r

Vinegar does melt ice. Any solution

that has more representative particles
in it will lower the freezing point of
water. If a solution like vinegar, which
has hydrogen ions and acetate ions in
solution, is added to ice, the ice will
begin to melt.
 a n d b a k i n g p o w d
I c e e r
Sodium bicarbonate, as an ionic
compound, has ions. Polar substances
have asymmetric molecules with parts
that are strongly electropositive and
other parts that are electronegative.
Polar solvents dissolve ionic solutes well.
 a n d b a k i n g p o w d
I c e e r
Baking soda can lower the freezing
point for ice, accelerating the melting
process. Plus, it’s less alkaline than
calcium chloride, the salt commonly
used for melting ice, which can
corrode surfaces like bricks or
concrete.
TOOLS & MATERIALS
Measuring Spoon Ice cubes
Measuring Glass Milk powder
Food Plastics Hot water
Can Salt
Table spoon Sugar
Thermometer Vinegar
Baking powder
 Benefits of the
materials used
Milk: Excellent source of calcium and Vinegar: Acetic acid in it useful for
phosphorus for healthy bones and teeth. digestion process.

Baking Powder: Help doughs rise,

Salt: Promotes healthy electrolyte balance, creating a light and fluffy texture.
which is necessary for body to function
properly.

Sugar: Triggers a rush of dopamine in Ice Cubes: Keep a drink at a chilled

brain, which results in an immediate joyful temperature.
mood.
 procedure
1. Prepare the materials and tools
2. Pour 50 gram of milk powder and 100 mL of hot water. Stir until
homogenous.
3. Pour the milk into plastic. Tie the plastic securely.
4. Prepare a can that filled with ice cubes.
5. Add 90 gram salt/sugar/vinegar/baking powder to the can that filled
with ice cubes
6. Use the termometer to measure temperature of the ice cubes in the
can
7. Place the milk inside the can of ice cubes and close the top of can
8. Hold the can and gently shake the can from side to side for 10 minutes
9. See what happens
procedure
Video Of Experiment
 RESULT
AFTER 10 MINUTES AFTER 20 MINUTES AFTER 30 MINUTES

ICE CUBES ONLY

Liquid Liquid Liquid

ICE CUBES + SALT

Teksture of Ice
Cream : Soft

Solid Semi-solid Liquid

 RESULT
AFTER 10 MINUTES AFTER 20 MINUTES AFTER 30 MINUTES

ICE CUBES + SUGAR

Liquid Liquid Liquid

ICE CUBES + BAKING

POWDER

Liquid Liquid Liquid

 RESULT
AFTER 10 MINUTES AFTER 20 MINUTES AFTER 30 MINUTES

ICE CUBES +
VINEGAR

Liquid Liquid Liquid

 E x p l a n a t i o n
The same amount of salt, baking soda, and
sugar added into separate solutions will
tend to yield the same result. Salt will
always melt ice slower than both of them.
This is because in the same amount or
volume, there are more molecules of salt
than sugar or baking soda due to the
chemical make-up.
WHICH TAKES A LONG TIME TO MELT?

SALT (-0.3°C)
Baking Powder
(0°C)
VINEGAR (-0.2°C)

Sugar (3°C)
 s t r e n g t h
w e a k n e s s e s
Strengths: Weaknesses:
The results of this Waste a lot of ice
experiment can be cubes
eaten Spend a lot time to
The experiment isn't do this experiment
dangerous and
everyone can practice
it.
 c o n c l u s i o n
1. The temperature required to freeze ice cream is -3 C or lower.
2. The freezing point factors, including the nature of the
solution, the addition of solutes, temperature and others.
3. Salt is the most effective in making the freezing point lower
than sugar, baking powder and vinegar.

suggestion
1. Use a container made of stainless steel so that it can maintain
the temperature and it does not melt easily.
2. Use the correct comparison.
3. Pay attention to environmental cleanliness.
4. Use more ice cubes.
5. Pay attention to changes in form that occur.
 A p p l i c a t i o n
i n e v e r y d a y l ife
Sprinkling salt is done to lower the
freezing point of ice on the roads.
Make ice cream without to put it in
the refrigerator.
Natural Antifreeze C: For animal
Survival in Cold Weather
Radiator fluids in Automobiles
 R e f e r e n c e s
https://www.kompas.com/food/read/2021/03/16/212900575/
apa-fungsi-garam-pada-proses-pembuatan-es-krim
https://www.science-sparks.com/baking-soda-ice-cubes/
https://www.wearegreenbay.com/weather/beyondtheforeca
st/what-melts-ice-the-fastest-science-course-with-ryan-
morse/
https://youtu.be/s1CpSrXa1EI?si=0Fvo3Q9ilusD9ha6
https://youtu.be/WZnwOaPv5Rk?si=jBnWo4Ry9mvKkJgh
 questions and answers

1. Does the nature of the solution such as electrolyte and non-

electrolyte affect the freezing point depression?
Answer : Yes, for example NaCl is an electrolyte compound that can
ionize to become Na+ + Cl-. So these ions will prevent the water
molecules from turning back into a solid.

2. How can stainless steel containers be used to lower the freezing

point?
Answer : Because the can made of stainless steel so that it can
maintain the temperature and it doesn't melt easily.
The stainless steel container functions as a conductor that can
transfer heat from the ice cream mixture (high energy) to the ice
cubes (low energy)
We done our experiment third time.
We used plastic for ice cubes, the ice cubes will melt easily and
can't used for making an ice cream
 questions and answers

3. I see your experiment just now, you used thin plastic. What if you guys use
more thick plastic for milk this experience?
Answer : we used thick plastic for milk this experiment before, and it failed.
because the factor in this experiment is the intermediary of the solution, if
thick plastic is used. The freezing point temperature that is distributed will be
difficult to pass through this intermediary.

4. Can the quantity of ice cubes affect the freezing point depression?
Answer : Freezing point depression is a colligative property, meaning the
effect is determined by how many solute particles are added - regardless of
what molecule the solute is. Colligative properties are a function of the
concentration of the solution, which is measured in either molarity (mol/L) or
molality (mol/kg).
so the more ice cubes added, the more freeze the solutions. if the amount of
ice cubes lower than solution, the solutions will not freeze and freezing point
still constantly at 0°C
 questions and answers

5. What is the most effective amount to turn the ice cream

mixture into a solid one?
Answer : The greater the mass of a reactant, the greater the
freezing point depression. Because according to the formula,
∆
namely Tf = Kf × m × i. This means that the more concentrated
the solution, the greater the freezing point decrease and if we
add more salt, the solutions will freeze faster.

6. Were there any obstacles during the experiment?

Answer : The difficulty is that this experiment cannot use thick
plastic because there is no heat transfer from the ice cream
mixture to the ice cubes. Plastic also breaks easily, so we
decided to replace it with a can so we could experiment.
 questions and answers

7. The timing of shaking a can affects freezing point depressed? and what
if you guys shake a can more than 10 minutes?
Answer : We have never done shaking for more than 10 minutes but the time
when shaking the can really affects freezing point depressed. Because the
longer it takes to shake, the cold temperature air starts to spread inside
the can and the solution will change liquid into solid. In our experiment, ice
cube+vinegar shake until 10 minutes, small pieces of milk appear to turn
into solid even though they are small, so there is a big possibility that if we
shake it for more than 10 minutes, the milk in ice cube+vinegar will change
liquid into solid perfectly

8. Why does it have to be shaken when making ice cream?

Answer : Shaking during the freezing process aims to reduce the size of the
ice crystals that form so that the ice cream is smoother. The results are
proven by the texture of the frozen ice cream having a soft texture.
 questions and answers

9. Why is it that when you add salt to ice cubes, after 30 minutes
the ice melts but the temperature decreases from the beginning?
Answer : At the freezing point, these two processes are at
equilibrium, so the energy absorbed by water freezing equals the
energy released by ice melting. But, when you add salt, you lower
the freezing point of the water. Ice melts into water, absorbing
heat, but doesn't re-freeze into ice and release heat.

10. Why is it that ice melts but the temperature gets colder when
salt is added?
Answer : Salt makes ice colder because the salt prevents melted
water from freezing. Melting is endothermic, so it lowers the
temperature. Salt helps melt ice and prevent it from re-freezing
on sidewalks and roads, yet adding salt to ice makes it colder so
you can freeze ice cream.