Procedure- what did you do today? We measured half and half, whipping cream, sugar, vanilla, and egg substitute, and a dash of salt. Then we massed 230 grams of ice for one of the ice creams we had to measure out 90 grams of rock salt and the other ice cream we measured out 45 grams of rock salt. Then we put the sandwich bag into a 1 gallon bag with the ice and the rock salt then we wrapped the gallon bag into a towel and gently knead the bag for 10 minutes. Both of the mixtures turned into ice cream and Sarah's was more hard because she had less rock salt in her gallon bag. Taryn's ice cream was more softer because it had more rock salt in it so it made the ice melt faster.
Lab Data: Sarah's Data with 45 grams of rock salt=
1= Starting cream temp.= 9 degree's Celsius
2= Temp of ice in bag= 0 degree's Celsius
3= Final Temp of ice and rock salt= -6 degree's Celsius
Taryn's Data with 90 grams of rock salt=
1= Starting cream temp= 9 degree's Celcius
2=Temp of ice in bag= 1 degree Celcius
3= Final temp of ice and rock salt= -3 degree's Celcius
What difference did the amount of salt make to the ice cream? More salt made the ice melt faster causing the ice cream to be softened. Less salt didn't melt the ice as fast causing the ice cream to be harder.
Which variation gave the best quality ice cream product? Why?
Sarah= Harder, less salt
Taryn= softer, more salt
How can you apply this to other food situations? Meat freezing will be faster with less salt or if you use more salt it will freeze at a slower rate.
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