Chemistry Never Tasted so Good!

Mrs. Moore's class had a great time making ice cream while learning about colligative properties and freezing point depression during Chemistry.  

 

The students were studying how differing concentrations of salt reduces the freezing point of ice.  As the freezing point of the ice decreases, the ice pulls heat from the milk and causes it to solidify.  Students then added some flavoring resulting in tasty ice cream. 

Page and Pictures by Riley Anderson