Freezing Point Depression Lab
1) Any changes to the "lab"?
Throughout the time period of ten minutes, the temperature of the ice began to decrease because of its reaction with the rock salt. Gradually, the liquid mixture solidified as it was being kneaded for the duration of ten minutes. However, physically, the solidification instance would not last very long because it was no longer near the ice source—it was beginning to melt.
2) How did it (your ice cream) turn out?
The ice cream, taste wise, had too much vanilla extract in it and the consistency/texture of the ice cream was semi-thick and smooth.
3) Why do you think it turned out the way it did?
We believed it turned out this way because it needed the ice source to stay solidified and we may have had to kneaded it longer to make it thicker.
4) Any potential sources of error? Minimum: one.
Some potential sources of error would have been not kneading the mixture enough and/or correctly.
Brought to you by Michelle Nguyen and Nasya Matos Co.


















