- #1
adjklx
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When you make ice cream using a couple of zip loc bags and a salt/ice mixture do the room and surroundings have any effect? Can you be in a warm room and still make the ice cream? Thanks.
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Ice cream and freezing point depression
- Thread starter adjklx
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- Depression Freezing Ice Point
In summary, the room and surroundings may have some effect on the results of making ice cream using ziploc bags and a salt/ice mixture. However, the goal is to create a closed system where no matter or heat can be transferred, making the influence of the surroundings negligible. This means that it is possible to make ice cream in a warm room, although it may be more difficult in a sauna.
- #2
Cesium
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Well the room and the surroundings always have some effect on the results of an experiment, but with the ziploc bags you are trying to achieve a closed system, in which no matter or heat can be transferred to the surroundings. The influence of the surroundings, in this case, is negligible. So, yes you can still make ice cream in a warm room, but it might be a little difficult in a sauna 
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.- #3
ravenprp
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Yes, the room and surroundings can have an effect on the process of making ice cream using the zip loc bags and salt/ice mixture. This is because the freezing point of water, which is the key factor in making ice cream, is affected by the temperature of the surroundings. When you add salt to ice, it creates a freezing point depression, meaning that the salt lowers the freezing point of water. This allows the ice cream mixture to freeze at a lower temperature, resulting in a smoother texture.
If the room is warm, it may take longer for the ice cream to freeze as the warm temperature will counteract the freezing point depression caused by the salt. However, it is still possible to make ice cream in a warm room, it may just take longer. It is important to keep an eye on the ice and salt levels in the zip loc bags and make sure they are replenished if they start to melt or dissolve.
Overall, the room and surroundings can affect the process of making ice cream using the zip loc bags and salt/ice mixture, but it is still possible to make ice cream in a warm room. It may just require a bit more patience and monitoring to ensure the ice cream freezes properly.
Related to Ice cream and freezing point depression
1. How does adding salt affect the freezing point of ice cream?
Adding salt to ice cream lowers the freezing point of the mixture. This is because salt disrupts the formation of ice crystals, allowing the mixture to stay liquid at a lower temperature. This is why salt is commonly used in ice cream makers to create a smooth and creamy texture.
2. Can freezing point depression be used to make ice cream without an ice cream maker?
Yes, it is possible to make ice cream without an ice cream maker by using the concept of freezing point depression. By adding salt to ice and placing the mixture in a bag with the ice cream ingredients, the freezing point of the ice will be lowered, allowing the mixture to freeze and become ice cream.
3. What other substances besides salt can be used for freezing point depression in ice cream making?
Sugar and alcohol are also commonly used to lower the freezing point of ice cream mixtures. However, each substance has a different impact on the texture and taste of the ice cream. Sugar creates a creamier texture and enhances sweetness, while alcohol can add flavor and prevent ice crystals from forming.
4. Can the amount of salt used in ice cream making affect the texture and taste?
Yes, the amount of salt used can greatly affect the texture and taste of the ice cream. Too much salt can result in a very salty and watery ice cream, while too little salt may not have enough of an effect on the freezing point, resulting in a less creamy texture.
5. Is there a limit to how low the freezing point of ice cream can be lowered using freezing point depression?
No, there is no limit to how low the freezing point can be lowered using freezing point depression. However, adding too much salt or other substances can affect the taste and texture of the ice cream. It is important to find the right balance to achieve the desired result.
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