Amount Of Rock Salt

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Title:
Would increasing the amount of rock salt in the production of ice cream, create a more usable ice cream?

Purpose:
This experiment was used to see if there was a correlation between the amount of rock salt and the height of an ice cream structure.

Background Information: Rock salt or “halite” (Rubin, Ken) is a variation of salt or NaCl. Rock salt is formed when salt water is evaporated, leavening behind positive Na atoms and negative Cl ions. You can find Rock salt in many places like dry lakebeds, inland marginal seas, enclosed bays and estuaries in arid regions of the world. Rock salt is very important to the world (Rubin, Ken). It can be used on roads to melt ice and snow and is used in the production of ice cream. It is “applied …show more content…

This happens when the temperature of the liquid losses enough energy to cool and harden. Waters freezing point is 0 degrees C. When salt is added to snow it doesn’t melt the ice it “lowers the freezing point” (Helmenstine, Anne). The only time that salt melts ice is when “energy will be released when bonds form as the liquid becomes a solid. This energy may be enough to melt a small amount of pure ice.” (Helmenstine, Anne). Freezing point is very important in the production of ice cream because if the freezing point is too low then the ice cream will never freeze, but if it is too high, it will melt too …show more content…

The highest average comes from 4 tablespoons of rock salt at 11.43cm. 10 tablespoons of rock salt were the most consistent out of all the amounts of rock salt. This lowest average comes from 2 tablespoons of rock salt, making it the worst to use to make ice cream. This most inconstant comes from 6 tablespoons of rock salt, making it an unreliable source for making ice cream.

Conclusion:
From the data we were able to use the data to support the hypothesis that there is a direct correlation between amount of rock salt and height of the structure it can make. The hypothesis stated that if the more rock salt that was added in the creation of ice cream, then there would be a taller structure built. This can be proved by looking at the graph, when noticing the trend that in every trial 2 tablespoons of rock salt is always less than 10 tablespoons of rock salt, trial 1 8.255cm to 9.9cm, trial 2 10.795cm to 11.43cm, trial 3 11.43 to 11.43 and trial 4 8.25cm to 11.43cm. Also 75% of the trials increase from 8 tablespoons to 10 tablespoons, trial 2 10.795cm to 11.43cm, trial 3 8.89cm to 11.43cm and trial 4 10.16cm to 11.43cm. Also, as you increase the amount of rock salt the ice cream became harder and froze faster. The data and background research both conclude that the experiment indeed should have showed the numbers that were produced and that the more

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