Ice Cream Lab
Questions: What is a physical reaction? What is matter? What is a molecule? What are freezing points? What creates the consistency of ice cream?
Materials: 1 teaspoon, ½ teaspoon, two small Ziploc bags, one large Ziploc bag (one per table), ¼ measuring cup, 1/3 measuring cup, salt, butcher paper, half and half, vanilla, chocolate syrup, ice, sugar, thermometer
Procedures:
1.) You will work independently, moving like an assembly line to put ingredients in bag. You will include 6 to 8 bags in ONE large Ziploc bag. Put 1 thermometer in the bottom of large Ziploc before you add other bags. Get your initial temperature and record in Celsius: Initial Temperature Reading: __________________
2.) Take your small Ziploc bag and form a single file line at the door.
3.) Using ¼-measuring cup, pour ¼-cup (2-ounces) of half and half in small bag. (1/8-whole cream, 1/8-whole milk)
4.) Add 1-teaspoon sugar to bag mixture.
5.) Add a dash of chocolate syrup or ½ teaspoon of vanilla extract to bag mixture.
6.) Seal small bag (make sure air is let out of bag) and squish everything around to mix well and seal. Put inside an additional small Ziploc bag (make sure air is let out of bag) and seal.
7.) Put 6 to 8 small bags in one large Ziploc bag.
8.) Fill large Ziploc bag ½ full of ice.
9.) Use 1/3-measuring cup and pour 2/3-cup (5-ounces) of salt OVER ice in large Ziploc bag.
10.) Wrap large Ziploc with newspaper so it looks like a tootsie role.
11.) Work together and shake the tootsie role for 5 minutes.
12.) Remove small Ziploc bags. Take out thermometer and record final reading in Celsius. Final Temperature Reading: ______________ Throw away large bag. Use spoon and enjoy ice cream.
Homework Questions:
1.) Is ice-cream an example of a physical change or a chemical change?
2.) Why is salt required to make ice-cream? What does salt do to the ice and the bag mixtures? Explain with evidence using the thermometer readings.
3.) How does the butcher paper help in the process in making ice-cream?
4.) What creates the consistency of ice-cream? Explain why, using the vocabulary words molecules, freezing points, solids, and liquids.