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What is the chemistry of ice cream making lowering the freezing point of water?
Wiki User
∙ 10y ago
can someonehelp am doing this and its kinda weird to understand
Wiki User
∙ 10y ago
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What is the use of sugar in ice cream?
to be tasted Therefore sugar has two functions: Sweetening,Lowering the freezing point
Why Nacl is used in ice creams?
The scope is the lowering of the freezing point of water and to obtain a colder ice cream.
What happens when the liquid in an ice cream making freezing chamber is overheated?
curdles
What does chemistry have to do with making ice cream?
Just like in chemistry, to make ice cream you need certain amounts of ingredients. You can also think of the ingredients as a solution, and if mixed improperly, you will not get a good ice cream.
What type of chemical reaction is involved in making ice cream?
Ice cream is just a mixture of cream and/or milk, and ice - sometimes with the addition of flavours, colourings and added sugar - so there isn't really any chemistry involved. Actually, there is quite a bit of chemistry involved in ice cream, from the ise of rock salt to lower the freezing temperature of the ice cream, to the formation of ice crystals during the freezing process and even use of the law of conservation of energy.
What property of salt is importent when making ice cream?
Salt inhibits freezing (it makes foods have a higher freezing point), which helps the ice cream to remain soft enough to eat straight from the fridge.
When homemade ice cream is made salt is added to the ice that surrounds the ice cream chamber. Which property of salt is important when making ice cream?
Salt inhibits freezing (it makes foods have a higher freezing point), which helps the ice cream to remain soft enough to eat straight from the fridge.
What else can salt be used for?
sand and salt are used for scientific observeatives and more things like that by destiny
Why is salt sprinkled to the ice in ice cream?
To lower freezing point, making the ice cream mix in the container colder than freezing temperature so it freezes faster. Its much easier to make ice cream with a compressor freezer than a salt & ice freezer.
Why is it important to add sodium choride to water when making homemade ice cream?
It lowers the temperature of the freezing solution
When you are making ice cream do the changes of state is a release of heat or an absorption of heat?
Freezing is an exothermic phenomenon; the enthalpy of fsion is released.
Freezing mixtures of ice cream?
salt and ice are the freezing mixtures of ice.
