Experiment No4
Experiment No4
Experiment No4
If you live in a cold climate, you may also have seen trucks spreading salt or sand on the
streets to prevent roads from getting icy after a snowfall. This is because the salt lowers the
temperature at which water freezes, so ice can melt even when the temperature is below the
normal freezing point of water.
In both cases, salt is used to lower the temperature at which water freezes, a temperature
called the freezing point. The decrease in freezing point that happens when salt is added to
water is called freezing point depression. Pure water freezes at 0° Celsius (C), but water
mixed with salt freezes at less than 0° C.
Freezing point depression is not unique to water and salt; it happens with all solutions. To
make a solution, you dissolve a solute in a solvent. The solvent does the dissolving, and the
solute is the thing that is dissolved. In this science project, you will use water as the solvent
and sodium chloride (table salt) and sucrose (granulated sugar) as the solutes.
Adding a solute, like salt, to a solvent, like water, lowers the freezing point of the solvent.
But, by how much? One degree? Ten degrees? The answer to that question depends on three
things: the molality of the solution, the Van 't Hoff factor of the solute, and the molal
freezing-point-depression constant of the solvent. We will take a look at each of these
factors.
Molality, m, is defined as moles (mol) solute per kilograms (kg) solvent, as shown in
Equation 1:
Equation 1:
Molality (moles/kg) = Moles (mol) of Solute/Kilograms(kg)of Solvent
We care about molality because freezing point depression is a colligative property, a
property that depends on how many solute particles are in the solvent, not the kind of solute
particles. Molality, m, is one piece of this "how many solute particles are present?" question.
The Van 't Hoff factor is the second part of the "how many solute particles are present?"
question.
The Van 't Hoff factor, i, deals with how a molecule of solute dissociates, or breaks apart, in
the solvent. Covalent compounds, like sucrose (C12H22O11), do not dissociate in a
solution. These compounds have Van 't Hoff factors i = 1. Ionic compounds, like table salt
(NaCl), dissociate when in a solution. Table salt (NaCl) has a Van 't Hoff factor i = 2
because it dissociates into two ions in a solution, Na+ and Cl-.
The third factor, the molal freezing-point-depression constant, Kf, is different for every
solvent. It has units of (°C/m), and it tells us how much 1 mol of solute added to 1 kg of
solvent will lower the solvent's freezing point. For pure water, Kf = 1.86°C/m.
You can combine these three factors—molality, m, Van 't Hoff factor, i, and molal freezing-
point-depression constant, Kf—into an equation that predicts how much the freezing point
of a solvent will decrease, ΔT, when a certain amount of solute is added. Equation 2 is the
freezing point depression equation:
Equation 2:
Degrees Freezing Point is Depressed (°C) = Molal Freezing-Point-Depression Constant
(°C/m) × molality of solution (mol solute/kg solvent) × Van 't Hoff Factor (unitless)
ΔT = Kf × m × i
ΔT is the freezing point depression in degrees Celsius (°C).
Kf is the molal freezing point depression constant in degrees Celsius per molal (°C/m).
m is the molality of the solution in moles per kilogram (mol/kg).
i is the Van 't Hoff factor of the solute, which does not have units.
If you want to know the new freezing point of a solution, Tn, you subtract the change in
temperature, ΔT, from the original freezing point, Tf, as shown in Equation 3, the solution
freezing point equation:
Equation 3:
Solution Freezing Point (°C) = Solvent Freezing Point (°C) - Degrees Freezing Point is
Depressed (°C)
Tn = Tf − ΔT
Tn is the freezing point of the solution in degrees Celsius (°C).
Tf is the freezing point of the solvent in degrees Celsius (°C).
ΔT is the freezing point depression in degrees Celsius (°C).
In this science project, you will investigate how the freezing point of a solution changes
depending on the concentration and kind of solute in the solution. You will also compare the
results from your experiments with the results predicted by Equation 3, the new freezing
point equation. At the end, you can make your own delicious ice cream using the same
principles that you applied in the project.
4. Materials
Personal Protective Equipment (PPE) required:
1 can Condensed milk
1pack All purpose cream
1/4 teaspoon vanilla flavoring or other flavoring
sodium chloride rock salt or KCl
ice
plastic container with cover
plastic spoons
5. Procedure
1. Into the smaller bowl, place 1/4 cup sugar, 1/2 cup milk, 1/2 cup whipping cream, and
1/4 teaspoon vanilla (4-hydroxy-3-methoxybenzaldehyde). Measure initial mass.
2. Into the larger bowl, place 2 cups of ice, measure the initial temperature and mass.
3. Add between 1/2 and 3/4 cups of sodium chloride to the larger bowl.
4. Place the smaller bowl with the cream mixture on top of the bowl with ice. Measure
initial temperature of the contents inside the bowl
5. Mix the contents of the smaller bowl (10- 15 minutes). Monitor the temperature every
2 minutes and record.
6. When the mixture is even and has started to thicken, remove from bowl and place in
container.
7. Measure the final temperatures of the cream and ice mixture.
Course: BSChE Experiment No: 3
Group: 2 Section: CHE41S1
Group members: Date Performed: October 14, 2022
Dorado, Marisse Lyn Date Submitted: October 17, 2022
Fernandez, Brian
Juno, Abigail
Gatus, Willie Jr. S.
Olaivar, Rachelle
Panaga, Ailyn
Quero, John Erick
Refuerzo, Michaella Joe
Tabiquero, Katherine
Instructor: Engr. Efren B. Chavez
8. Data and Results
Initial temperature of ice: 0 C
Initial temperature of cream mixture: 25 C
Final temperature of ice mixture: -10.2 C
Final temperature of cream mixture: -3 C
Change in temperatures:
Ice=(−1 0.2−0 ) C=−1 0.2 C
Cream=(−3−25 ) C=−2 8 C Area of one-quart Ziploc bag 17.7 cm × 18.8 cm→ 332.76 cm2
Mass of milk, cream, etc:
Condensed Milk 115.45 g = 54 g sugar
Cream 115.74 g
Flavoring 61.6 g
Equation 3:
Solution Freezing Point (°C) = Solvent Freezing Point (°C) - Degrees Freezing Point is Depressed
(°C)
Tn = Tf − ΔT
Tn is the freezing point of the solution in degrees Celsius (°C).
Tf is the freezing point of the solvent in degrees Celsius (°C).
ΔT is the freezing point depression in degrees Celsius (°C).
ΔT n =ΔT f −ΔT
ΔT n=25−1.2673482C=23.7326518 C
11. Conclusion
In conclusion, salt is a staple ingredient in ice cream making since freezing point depression is
necessarily to make the cream harder. Also freezing point depression has a lot more other
application other than ice cream making, it also prevents radiators from freezing in winter.
Road salting takes advantage of this effect to lower the freezing point of the ice it is placed on.
Lowering the freezing point allows the street ice to melt at lower temperatures, preventing the
accumulation of dangerous, slippery ice.
12. Assessment (Rubric for Laboratory Performance):
I. Laboratory Skills
RATING = (
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