Overview: In this activity students will learn how to lower the freezing point of water and how ice cream forms as a solution freezes. This activity works best when students are directed to follow the instructors step-by-step demonstration. Prelab preparation: Use a permanent marker to mark each plastic cup at the 1/4, 1/2 and the 1 cup levels. This will help the students when they measure the ingredients. Procedure: Use the plastic cup to measure 1/4 cup of sugar by filling it to the first mark from the bottom of the cup. Transfer the sugar into the small bag. Fill the plastic cup to the 1/2 mark with milk. DO NOT TRANSFER IT TO THE BAG. Add enough creamer (1/2 cup) to the milk to bring the total volume in the cup to the 1 cup mark. Add approximately 1/4 teaspoon of vanilla to the milk/creamer mixture. With smaller children the teacher may want to assist the student. Carefully transfer the contents of the cup into the small bag which contains the sugar. Close the bag securely. Place the smaller plastic bag inside the larger bag. Surround the smaller bag with several cups of crushed ice. Pour 1/2 to 3/4 of a cup of salt over the ice and seal the larger bag securely. Shake bag. Be careful not to put too much pressure on the bags. After 10 minutes check the mixture to see if it is frozen. If not, continue shaking. When the mixture is frozen, simply remove the smaller bag and eat the ice cream directly from the bag. (Add nuts, fruit or chocolate if desired.) Purpose and background: Ice keeps things cold because it absorbs heat energy from its surroundings. The freezing point of a liquid is the temperature at which it turns into a solid. In this activity the salt is added to the ice; it lowers the freezing point and the ice begins to melt. In order for the ice to melt it must absorb heat energy from its surroundings (in this case the ice cream mixture). This causes the temperature of the mixture to drop and the mixture freezes. Reference: This activity was adapted from a pre-high school chemistry activity presented by Kimberly Granatire and Phillip Murry at a ICE Workshop at Miami University, Middletown, Ohio in July 1991. Posted to EAT-L Digest 05 Dec 96 From: Barbara Williams
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|Serving Size: 1 Serving (5366g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 16.7mg||1 %|
|Potassium 100.6mg||3 %|
|Total Carbohydrate 4949.1g||1456 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 4949.1g|
|Protein 0g||0 %|
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Calories per serving: 19160
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