Ice Cream Chem

Chemical and Material Sciences
Jacob Tapia

MariAnn Slater

"1. In this experiment I will test to see if dissolving different chemicals ( Table salt or sea salt, and sugar) in water changes the freezing point of ice cream, and use my results to make ice cream. 2. I am curious about this experiment because ice cream has always interested me all my life and it tastes good! 3. The results for this experiment showed that after averaging my 5 trials for all three of my chemicals the salt froze the water at -3 Celsius, the sugar froze the water at 0.3 Celsius, and the water by it self froze at -2.8 Celsius. The salt was the most effective in lowering the freezing point of the water. 4. The way that the world could use this information is helping other people who would like to make ice cream or if they are trying to freeze an object more quick. "

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