GENERAL CHEMISTRY 2

Cookies and Cream Ice Cream

Laboratory Activity #1
Name: Scores:
Espinosa, Rio
Espos, Jazmine*
Esteban, Ashly
Estipona, Shaira
Estrada, Rian
Fampulme, James Content Performance Presentation Punctuality
Feliciano, Job Total
Gamaya, Miguel

Grade and Section: 12 STEM 2 Name of Instructor: Ms. Marjorie P. Naquita

Date Performed: October 11, 2019 Date Submitted:

I. BACKGROUND INFORMATION
Colligative properties refer to changes in freezing point or boiling point of a solution in
accordance to the number of solute particles. Under colligative properties are vapor pressure reduction,
boiling point elevation, and freezing point elevation. Vapor pressure reduction refers to the decline of
the pressure exerted by solvent molecules at the vapor phase on the surface of the liquid (Organo &
Villanueva, 2018). Boiling point elevation is defined as the difference between the boiling point of the
solution and the boiling point of the pure solvent. On the other hand, Freezing point depression is the
decrease of the freezing point of a solvent as a result of the addition of a non-volatile solute. This
property is also evident in the putting of salt in ice. Addition of salt in ice produces a melting ice and
saltwater mixture with a depression in the freezing point and, subsequently, extending the solid phase of
ice (Science Buddies, 2019).

II. OBJECTIVES

At the end of the activity, you should be able to:

A. make an ice cream;
B. differentiate various colligative properties involved in ice cream making; and
C. identify the effects of salt in ice.

III. HYPOTHESIS

Investigation Question: How is freezing point depression present in ice cream making?

Hypothesis:
____________________________________________________________________________________
____________________________________________________________________________________
IV. MATERIALS

A. Reagents (ingredients)
 2 cups of heavy cream
 2 cups of whole milk
 10 tablespoons of sugar
 5 teaspoons of vanilla extract
 2 cups of chocolate cookies (crushed)
 4 cups of rock salt
 15 cups of ice

B. Tools and Equipment

 4 large zip lock bags
 4 small zip lock bags
 4 hand towels
 Thermometer
 measuring cups and spoons
 Bowl
 Permanent marker

V. PRECAUTIONS

1. Tie back long hair and secure loose clothing.

2. Wear safety goggles and lab gowns always during the laboratory period.
3. Be careful not to touch hot objects with your bare hands.
4. Take extra care in handling glassware, especially thermometers and graduated cylinders and
other breakable glassware.
5. Use food-safe cups and spoons that have not been used with laboratory chemicals or biological
substances.

VI. PROCEDURE

1. All set-ups will be done simultaneously.

2. Prepare all the ingredients and materials needed that is good for 4 set-ups. Do not forget to
record the measurements of the ingredients and the mixture.
3. Label the 4 large zip lock bags with “set up 1, set up 2, set up 3 and set up 4” with the use of
permanent marker.
4. In a large zip lock bag, put 3 cups of appropriate-sized ice and the desired amount of salt in every
set-up.
5. 4 set-ups must have different amount of salt added to each zip lock bag:
a) For Set-up #1 (which is the controlled), no rock salt will be added.
b) For Set-up #2, ½ cup of rock salt is added.
c) For Set-up #3, 1 cup of rock salt is added.
d) For Set-up #4, 1 ½ cups of rock salt is added.
6. In a bowl put:
a) ¼ cup of heavy cream
 b) ¼ cup of milk
c) 2 tablespoons of sugar
d) ¼ teaspoon of vanilla extract
e) ¼ cup crushed chocolate cookies
Make sure to use necessary equipment such as funnels to avoid spillage.
7. Repeat the process for every set-up.
8. Pour the ice cream mixture in a small zip lock bag and record the initial temperature using a
thermometer and seal it. Do this in every set-up.
9. Place the sealed small zip lock bag in the large zip lock bag and seal it.
10. Using the towel, wrap it around the large zip lock bag containing the small zip lock bag and
proceed to shake it for 5 minutes. Do this in every set-up.
11. After 5 minutes, open the large zip lock bag and open the small zip lock bag and record its final
temperature. And you will have a finished product. Do this in every set-up.
12. If you are happy with your results, serve it in a desired container and enjoy.
13. Take notes or record of its taste, texture, appearance, initial and final temperature while eating
and compare to other set-ups in the activity.

VII. TABLES AND OBSERVATIONS:

Table 1.1 Preparation of Ice Cream

Volume of Heavy Cream
Volume of Milk
Volume of Vanilla Extract
Mass of Crushed Chocolate Cookies
Mass of Sugar
Final Mass of Mixture

Table 1.2Evaluation and Observation of Ice Cream

Set up 1 Set up 2 Set up 3 Set up 4
(Controlled)
Mass of Rock Salt
Initial
Temperature of
Mixture
Final Temperature
of Mixture
Change in
Temperature
OBSERVATION
Appearance

Texture

Taste
VIII. GUIDE QUESTIONS:

1. What happened when salt was added to ice?

2. a. What is freezing point depression?

b. Is freezing an exothermic or endothermic process? Explain.

3. What is the relevance of shaking the bag containing the ice cream mixture? If the bag was
not shaken, what would happen to the mixture?

4. How do we observe the heat transfer in the ice cream experiment?

5. What are the colligative properties involved in the experiment? Explain how they are being
affected in the process.

IX. CONCLUSION
X. REFERENCES

Buddies, S. (2019, March 7). Salt on Ice. Retrieved October 3, 2019, from
https://www.scientificamerican.com/article/salt-on-ice/.

Organo, V., & Villanueva, D. (2018). Senior High School: General Chemistry 2. Malaysia:
Oxford Publishing.