Title:
Would increasing the amount of rock salt in the production of ice cream, create a more usable ice cream?
Purpose:
This experiment was used to see if there was a correlation between the amount of rock salt and the height of an ice cream structure.
Background Information: Rock salt or “halite” (Rubin, Ken) is a variation of salt or NaCl. Rock salt is formed when salt water is evaporated, leavening behind positive Na atoms and negative Cl ions. You can find Rock salt in many places like dry lakebeds, inland marginal seas, enclosed bays and estuaries in arid regions of the world. Rock salt is very important to the world (Rubin, Ken). It can be used on roads to melt ice and snow and is used in the production of ice cream. It is “applied
…show more content…
This happens when the temperature of the liquid losses enough energy to cool and harden. Waters freezing point is 0 degrees C. When salt is added to snow it doesn’t melt the ice it “lowers the freezing point” (Helmenstine, Anne). The only time that salt melts ice is when “energy will be released when bonds form as the liquid becomes a solid. This energy may be enough to melt a small amount of pure ice.” (Helmenstine, Anne). Freezing point is very important in the production of ice cream because if the freezing point is too low then the ice cream will never freeze, but if it is too high, it will melt too …show more content…
The highest average comes from 4 tablespoons of rock salt at 11.43cm. 10 tablespoons of rock salt were the most consistent out of all the amounts of rock salt. This lowest average comes from 2 tablespoons of rock salt, making it the worst to use to make ice cream. This most inconstant comes from 6 tablespoons of rock salt, making it an unreliable source for making ice cream.
Conclusion:
From the data we were able to use the data to support the hypothesis that there is a direct correlation between amount of rock salt and height of the structure it can make. The hypothesis stated that if the more rock salt that was added in the creation of ice cream, then there would be a taller structure built. This can be proved by looking at the graph, when noticing the trend that in every trial 2 tablespoons of rock salt is always less than 10 tablespoons of rock salt, trial 1 8.255cm to 9.9cm, trial 2 10.795cm to 11.43cm, trial 3 11.43 to 11.43 and trial 4 8.25cm to 11.43cm. Also 75% of the trials increase from 8 tablespoons to 10 tablespoons, trial 2 10.795cm to 11.43cm, trial 3 8.89cm to 11.43cm and trial 4 10.16cm to 11.43cm. Also, as you increase the amount of rock salt the ice cream became harder and froze faster. The data and background research both conclude that the experiment indeed should have showed the numbers that were produced and that the more
(Na+ and CL-) do not react to form a salt until the Water is formed
I found that there is always unintended events or problems that occur because of salt. For example, if the Egyptians did not depend on salt for mummification, would they still be as obsessed to own a large load of it? Also, if the church had not restricted meat, would the need for salt be forgot instead of advertised to the world? Salt: A World History is very bias based on the fact that the author believes salt is one of the greatest things to happen. Kurlansky repeatedly reminds the reader that without salt, certain wars or cuisines would never come to
... got very different results, however they had carried out the experiment in slightly different ways, making it difficult to compare results.
Common salt is another word for table salt. Table salt was researched to have the most of sodium chloride and actually has ninety-nine point nine percent (“Natural sea salt - will not cause high blood pressure”, n.d.). The researcher thinks it will increase the boiling point in water the most because it has the highest amount of sodium chloride present. Common salt is said to be the most used matter in the chemical world. Salt is translucent and can create electricity if melted. It is also known to melt ice or snow because it can be added to water to create a mixture that has a lower freezing point than purified water (Aasen, et Al 1999).
When it comes to the observation part of forming the experiment as well as after the experiment was done, a lot of groups observed the same things. The most significant observations were we observed the
...e been beneficial to the experiment. An error may have occurred due to the fact that measurements were taken by different individuals, so the calculations could have been inconsistent.
In conclusion the experiment was carried out and had great success proving my prediction to be correct and enabling solid and valid results which were able to be put in a graph. I believe my prediction could have been more accurate or more backed up if I had made a quantitative prediction. Though what I believed would happen did happen during the experiment which helped to understand the graph and the results which led me to be able to write a thorough report on them.
Going into details of the article, I realized that the necessary information needed to evaluate the experimental procedures were not included. However, when conducting an experiment, the independent and dependent variable are to be studied before giving a final conclusion.
The term snow is usually restricted to material that fall during precipitation in the form of small white ice crystals formed directly from the water vapour of the air at a temperature of less than 0°C and has not changed much since it fell. A fall of snow on a glacier surface is the first step in the formation of glacier ice, a process that is often long and complex (Cuffey and Paterson, 2010). The transformation of snow to ice occurs in the top layers of the glaciers and the time of the transformation depends mostly on the temperature. Snow develops into ice much more rapidly on Temperate glaciers, where periods of melting alternate with periods when wet snow refreezes, than in Polar glaciers, where the temperature remains well below the freezing point throughout the year. The density of new snow as it falls on glacier surface depends mostly on the weather conditions. In clam conditions, the density of new snow is ρs ≈ 50 – 70 kg m-3 (Table 1.1). If it is windy, there is breaking of the corners of snowflakes, and the density is more like ρs ≈ 100 kg m-3. After the snow has fallen on the surface, there are three processes that are all active together and work to transform the snow to ice.
Salt is made up of sodium and chlorine and it is a natural occurrence on our planet, it can be found and harvested mainly from the seas, oceans or salt lakes. However salt can also be mined from within the earth from dried up underground seas, normally it’s only used as road salt (maldonsalt). The product salt has multiple functions, Salt is used to preserve foods and also to flavor foods, salt can also be used as a stabilizer in water and rock salt is used to melt ice during the winter (Freeman, 2007).
Pressure on the ice reduces the melting point. If pressure is afterward reduced, water will freeze again. This is called regelation. When a player skates across the ice, he or she applies a lot of pressure, leaving a trail of water where the blades were. Because the pressure leaves quickly, the water freezes to ice again (Haché 22). Nevertheless, pressure is not the only factor that causes this melting. Friction also takes part because it creates heat. With help...
Introduction: A phase change is a result from the kinetic energy (heat) either decreasing or increasing to change the state of matter (i.e. water, liquid, or gas.) Thus saying, freezing is the phase change from a liquid to a solid which results from less kinetic energy/heat. Also, melting is the phase change from a solid to a liquid which results from adding kinetic energy/heat. So, the freezing and melting point of something is the temperature at which these phase changes occur. Therefore, a phase change will occur when a vial of 10 mL of water is placed into a cup of crushed ice mixed with four spoonfuls with 5 mL of sodium chloride for 30 minutes. If 10 mL of water is placed in an ice bath, it will then freeze at 5 degrees Celsius because the kinetic energy will leave quicker with the ice involved. The purpose of this lab is to observe what temperature the water must be to undergo a phase change.
These are some of the many properties reasons and qualifications for us using sodium in our everyday lives. These are the reasons why sodium is used all around the world to this very day and is also why we use so much of it. Ammonia has an important role in the formation of salt crystallizations which is why it is mentioned in the above paragraph and which so will be used in the experiment that is going to take place to test the importance of ammonia in salt crystallization and to see exactly how the ammonia is going to affect the salt in the end result.
The Effect of Salt Solution Concentration On The Mass Of Potatoes Introduction = == == == ==
PROPER IRRIGATIION CAN PREVENT SALT FROM BUILDING UP BECAUSE THE WATER CAN DRAIN THE SALTS AND SPREAD IT OUT SO THAT THE SALTS AREN’T CONCENTRATED IN ONE AREA!!!