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The Chemistry of Ice Cream Making

Posted: Tue Mar 20, 2012 3:28 pm
by F.Arifi
How does dissolving substances substances in water affect the freezing point of the solution? How or why does this happen? Why did salt have the lowest freezing point :?: Can I have back round research please :!: Thank you.

Re: The Chemistry of Ice Cream Making

Posted: Thu Mar 22, 2012 11:15 am
by deleted-71709
I am glad you are interested in these properties of materials.

There is much information about the freezing point of materials and solutions which you can find in many places.

The first thing you need to do is some basic research. You can start at this web site:
http://www.eduplace.com/kids/hmxs/g6/we ... t2cc.shtml

Once you have started your project and run into a more specific question, come back to "Ask An Expert" and we will do our best to answer your specific questions.

Re: The Chemistry of Ice Cream Making

Posted: Sun Mar 25, 2012 7:51 am
by F.Arifi
Thanks :D :D