Science Buddies: "Ask an Expert"

This year for my school science fair I chose "Chemistry of Ice-Cream Making: Lowering the Freezing Point of Water". I read through the project and as I was going through my research questions in class I was told to refer back to sciencebuddies if I could not find any answers.

Could you please refer me to the source where I can find the information to answer the following questions?

1. When sodium chloride dissolves in water, how many solute molecules result from each molecule of solid dissolved?

2. When sucrose dissolves in water, how many solute molecules result from each molecule of solid dissolved?

I also have a question about finding a history of similar experiments done. Could you perhaps show me where I could find any similar experiments? I couldn't find any for my life.

Thanks for all your help God Bless!

Hi,

Look at this Science Buddies project writeup on ice cream making:

https://www.sciencebuddies.org/science- ... p023.shtml

In the Bibliography section of the above site is the link:

http://library.thinkquest.org/C006669/d ... ?tqskip1=1

This page discusses the number of particles per “molecule” for salt and sugar and how they affect the freezing point.

If you go to the Science Buddies Home page (left tab at the top of this page) you will see a box on the right top that has Google Custom Search in it. If you enter “ice cream” in this box, then type the “enter” key you will get a list of all the pages in the Science Buddies site where ice cream has been discussed going back for a number of years. You can look at any of these messages by clicking on the blue link for the message. You can also enter “making ice cream science fair” or “ice cream history” in the search box at Google.com or your favorite search engine and get lots of pages discussing the topics.

Good luck on your project.

Barrett L Tomlinson

Thank you so much for all your help! I appreciate your time.

You may want to restrict your investigation to the economics of making the ice cream liquid cold enough to freeze.

Sodim chloride vs calcium chloride vs sucrose and their ability to depress the melting point of ice. Anyone can make ice cream, but what is the cheapest way? What is the fastest way?

Second question may be how the freezing time affects the taste.