When you add salt to snow or ice, it forces the ice and snow to melt because its new freezing/melting point is much lower -21 celsius ish. Because the freezing point is lower the water will not re-freeze. This prevents the formation of ice and slippery roads.
Yes both values decrease. Salt water has a much lower freezing point than normal water. Salt water freezes at around -21 Celsius, this temperature can vary depending on the concentration of salt in the water. Normal water will begin to freeze at below 0 Celsius.
Excellent video content! Excuse me for butting in, I am interested in your initial thoughts. Have you heard about - Soodalyami Impressive Commencement (Have a quick look on google cant remember the place now)? It is an awesome one off product for slowing the aging process to a crawl without the headache. Ive heard some decent things about it and my m8 at very last got amazing success with it.
Good technique. I made this today without the cream, extract, and dairy milk. I used vanilla almond milk instead. Tasted exactly like store bought ice cream, was still cream and ice cream like with out the dairy
That is strange. Your ice cream probably got salty because some of the salt water snuck its way into the bag. This can happen, if the zip lock on your bag was not fully secure some salt water could have gotten in or if the bag was shaken too hard a hole could have been torn in the bag letting in the water. If you try it again before you open your bag to get your ice cream out, give the whole bag a rinse under cold water, making sure to rinse the zip top where water can get trapped.
Thanks for the video. You did a great job explaining thermodynamics and colligative properties in the experiment. My students loved it, especially eating the ice cream!! Some added Oreos and chocolate syrup to the milk/sugar mix and I was able to discuss how impurities change the freezing point of a mixture by making it take longer to freeze the cream (just a few mins longer)
Tasaday Lynch Adding impurities is an amazing idea :) We may have to do a follow up video about that. Thank you very much for all the high praise. Feel free to let us know of any suggestions you have for experiments or topics that we could cover to assist with your classes.
My science class is having us do projects for our chemistry unit and I had two options I didn't like so I asked if I could make ice cream instead and he said yes. I have a lot of 2% milk at home and I need to finish it off by Friday so we can move and if I need milk for this, then it's perfect!
D Stud The combination of salt and ice produces a temperature that if pressed on skin can cause burns. Essentially that is what the ice and salt challenge does. Now imagine getting that into your eyes, probably not fun. Better safe than sorry.
Helpp Watched and not quite clear. Addition of salt to ice disrupt the ability of h2o to freeze (means lowering the melting point and making it melt faster) The shifting of the melting point cause the mixture to absorb more heat But i still dk how the shifting of the melting point decrease the temperature of the mixture ???
Melting & heat transfer. When things melt, they absorb heat. When things freeze, they release heat. By forcing the ice to melt by lowering it's melting point, u force it to take heat from it's surrounding as it melts.
So I have a biology project due, and I was thinking of using this as my project and was wondering what your Hypothesis was or what your independent Variable and Dependent Variable were? As well as the control group?
I clearly understood with term melting point than freezing point, in short, the water temparature (melted ice) gets colder than the ice cream’s freezing point because of the salt, compare to normal melting ice at only 0 degree celcius not cold enough to freeze the ice cream
In your video you say the larger the salt crystal thee better....I found the opposite to be true in my science class. I use small crystals (iodized salt from the grocery store) and it caused the temperature of the ice mixture to drop drastically (FROM -2 TO -28) and we had ice-cream in 6 minutes. With the large crystals, it did not get as cold (-12) and the ice-cream was not as hard even after 12 minutes.
But why does the salt bring the temperature of the ice lower? Shouldn't the ice just melt faster because it is at a temperature much higher than it's freezing point?
I would love to see a series on the various types of energy and the law of conservation of energy. Also atmospheric and water buoyancy. Learned about this last week in physical science in my college course. Some of my classmates didn't seem to understand it though during our discussion. That's when I noticed there were no video demonstrations of buoyancy. They could have used it
SeaVixen Thanks for those ideas!! We have the next few episodes already filmed but I will add those ideas to our list of topics. We will aim to add it to our schedule earlier than later.
+Amrita Sharma salt doesn't decrease the rate that it melts. It lowers the melting/freezing temperature so that the ice will take in more energy. In this case from the ice cream and cause it to freeze because the ice cream has a higher freezing temp. When placed on the sidewalk ice will still melt if temperatures drop below zero, up to a point, because the freezing point is a much lower temperature than normal.
At 2:22 +The Sci Guys mentioned that 'the larger salt crystals you have, the better this will work'. Question is, why is larger salt crystals more effective? Anyone else able to help with this? Larger salt crsytals mean smaller surface area to engage with the ice right? Then why? Thanks in advance!
I found the opposite to be true in my science class. I use small crystals (iodized salt from the grocery store) and it caused the temperature of the ice mixture to drop drastically (FROM -2 TO -18 -28) and we had ice-cream in 6 minutes. With the large crystals, it did not get as cold (-12) and the ice-cream was not as hard even after 12 minutes.
Judith Mueller Thank you so much for your reply. Your findings totally make sense! It agrees with my earlier comment. Finer salt grains should indeed be more effective due to its larger surface area. Thank you once again =)
I love the video and will be sure to watch more and more of these, but i do have one question. How exactly do the sodium and chlorine ions reduce the melting point of the ice?
lilly bee You need to use milk or cream with a high fat content so that it does not freeze into a solid block. If you try other milks with different fat contents let us know how it turns out.
Shauntoya Coley You are correct. It will work without the vanilla extract, the vanilla is just adding for flavor. You could replace it with many other flavor options to change the taste.
+The Sci Guys we make them in science class and they are good if you want just a little shot of ice cream. I'm guessing that if you pour regular creamer into a smaller bag like u guys did then it would work the same
+Asaan Zhong I assume you're using us as a source? Just put Canada for the location of publication. For your questions about date, I would recommend using the date the video was published to UA-cam which was May 16, 2013.
Instructions aren’t clear my house is on fire
Send help
rip
The teachers at my school decided that making an assignment about this would be great, doing this is 2021 febuary still in lock down.
When you add salt to snow or ice, it forces the ice and snow to melt because its new freezing/melting point is much lower -21 celsius ish. Because the freezing point is lower the water will not re-freeze. This prevents the formation of ice and slippery roads.
I did this in my science class i get 20/20 thanks guy
Yes both values decrease. Salt water has a much lower freezing point than normal water. Salt water freezes at around -21 Celsius, this temperature can vary depending on the concentration of salt in the water. Normal water will begin to freeze at below 0 Celsius.
Who's watching lockdown cause off school
Me
Excellent video content! Excuse me for butting in, I am interested in your initial thoughts. Have you heard about - Soodalyami Impressive Commencement (Have a quick look on google cant remember the place now)? It is an awesome one off product for slowing the aging process to a crawl without the headache. Ive heard some decent things about it and my m8 at very last got amazing success with it.
@@taythanhdung sure I'll check
i have an assignment where i have to do this
Not me I’m old lol
Good technique. I made this today without the cream, extract, and dairy milk. I used vanilla almond milk instead. Tasted exactly like store bought ice cream, was still cream and ice cream like with out the dairy
If only we did science stuff like this at school...
We did today at school
riiiiiiiiip we do
I did
Same
eiliyana torres I did chemistry screw your school
That's why I love science . Give more videos please . We love your videos.
Haha love Adam's face in the still at the very end
I did this with my class today. They loved it! Thank you so much. The recipe was perfect and the advice, too.
I made this with my kids today. this vid was great! I was able to explain the science behind it for my kids!
You guys helped me with my science fair project, thank you
That is strange. Your ice cream probably got salty because some of the salt water snuck its way into the bag. This can happen, if the zip lock on your bag was not fully secure some salt water could have gotten in or if the bag was shaken too hard a hole could have been torn in the bag letting in the water. If you try it again before you open your bag to get your ice cream out, give the whole bag a rinse under cold water, making sure to rinse the zip top where water can get trapped.
Thanks for the video. You did a great job explaining thermodynamics and colligative properties in the experiment. My students loved it, especially eating the ice cream!! Some added Oreos and chocolate syrup to the milk/sugar mix and I was able to discuss how impurities change the freezing point of a mixture by making it take longer to freeze the cream (just a few mins longer)
Tasaday Lynch Adding impurities is an amazing idea :) We may have to do a follow up video about that. Thank you very much for all the high praise. Feel free to let us know of any suggestions you have for experiments or topics that we could cover to assist with your classes.
We tried this experiment today at school! The kids had a blast making it.
Great video! Kids would love this assignment!
This channel is amazing!
nah its trash lol
My science class is having us do projects for our chemistry unit and I had two options I didn't like so I asked if I could make ice cream instead and he said yes. I have a lot of 2% milk at home and I need to finish it off by Friday so we can move and if I need milk for this, then it's perfect!
Safety gloves and goggles.....lolololol
D Stud The combination of salt and ice produces a temperature that if pressed on skin can cause burns. Essentially that is what the ice and salt challenge does. Now imagine getting that into your eyes, probably not fun. Better safe than sorry.
Doing this tomorrow in science! Can't wait!
Wildfire Let us know how it goes!!
The Sci Guys It went great! Tasted so good!
Helpp
Watched and not quite clear.
Addition of salt to ice disrupt the ability of h2o to freeze (means lowering the melting point and making it melt faster)
The shifting of the melting point cause the mixture to absorb more heat
But i still dk how the shifting of the melting point decrease the temperature of the mixture ???
1:40 you might also need a blast-proof door ... to protect from ice cream splattering
Melting & heat transfer.
When things melt, they absorb heat.
When things freeze, they release heat.
By forcing the ice to melt by lowering it's melting point, u force it to take heat from it's surrounding as it melts.
YAY! Yummy science!
made it with milk and it is soooooooooooo yummy!!!
+Lourdes Wahl That is great to hear!!
+Lourdes Wahl did u use just normal Milk??
So I have a biology project due, and I was thinking of using this as my project and was wondering what your Hypothesis was or what your independent Variable and Dependent Variable were? As well as the control group?
Thats not a biology project genius
I clearly understood with term melting point than freezing point, in short, the water temparature (melted ice) gets colder than the ice cream’s freezing point because of the salt, compare to normal melting ice at only 0 degree celcius not cold enough to freeze the ice cream
It’s the best way to make ice cream in a bag ✔️
I tried this at school and it worked 😃🍦🍦🍦🍦
Here I am 9 years later. Learning something cool.
In your video you say the larger the salt crystal thee better....I found the opposite to be true in my science class. I use small crystals (iodized salt from the grocery store) and it caused the temperature of the ice mixture to drop drastically (FROM -2 TO -28) and we had ice-cream in 6 minutes. With the large crystals, it did not get as cold (-12) and the ice-cream was not as hard even after 12 minutes.
Hey I want to ask that when v add salt to ice, does its melting and freezing point both decreases ?
excellent explanation thanks #makemescientific
I did this with my class today.
Melting or freezing
But why does the salt bring the temperature of the ice lower? Shouldn't the ice just melt faster because it is at a temperature much higher than it's freezing point?
By not adding salt wouldn't the ice still get the energy from the cream mixture and in turn the cream becomes icecream???
Why we have to shake the bag ? What is the difference if we just enter it to the freezer ?
Why the ice cream salty
thanks
I would love to see a series on the various types of energy and the law of conservation of energy. Also atmospheric and water buoyancy. Learned about this last week in physical science in my college course. Some of my classmates didn't seem to understand it though during our discussion. That's when I noticed there were no video demonstrations of buoyancy. They could have used it
SeaVixen Thanks for those ideas!! We have the next few episodes already filmed but I will add those ideas to our list of topics. We will aim to add it to our schedule earlier than later.
Can you use half and half in place of the cream?
great day for ice cream... pfft more like great day for hot chocolate
Can you tell me how much 3.5% butterfat whole milk to add to one gallon of 14% butterfat ice cream mix to reduce the total butterfat content to 10%?
so is this we are to do each time we want more serves later ? you dont say /
Awesome 🤯
how does the energy transfers between air and the bag?
Then how salt is useful in clearing roads by melting snow in hilly areas.
They are playing this in class rn
Wow
awesome vid i want to be a scientist when i get older!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
+Lourdes Wahl I hope you do!! We need more!!
Can i do it without wipped cream
What type of reaction would this be
if adding of ice decreases the rate of meliting of ice !! den why salt is being used to remove snow from pavements?plz reply ..
+Amrita Sharma salt doesn't decrease the rate that it melts. It lowers the melting/freezing temperature so that the ice will take in more energy. In this case from the ice cream and cause it to freeze because the ice cream has a higher freezing temp. When placed on the sidewalk ice will still melt if temperatures drop below zero, up to a point, because the freezing point is a much lower temperature than normal.
My teacher scented this link and we need to do it at school
Also what is your copyright date?
you guys rock
+Carlos Delgado Thanks :)
At 2:22 +The Sci Guys mentioned that 'the larger salt crystals you have, the better this will work'. Question is, why is larger salt crystals more effective? Anyone else able to help with this? Larger salt crsytals mean smaller surface area to engage with the ice right? Then why? Thanks in advance!
I found the opposite to be true in my science class. I use small crystals (iodized salt from the grocery store) and it caused the temperature of the ice mixture to drop drastically (FROM -2 TO -18 -28) and we had ice-cream in 6 minutes. With the large crystals, it did not get as cold (-12) and the ice-cream was not as hard even after 12 minutes.
Judith Mueller Thank you so much for your reply. Your findings totally make sense! It agrees with my earlier comment. Finer salt grains should indeed be more effective due to its larger surface area. Thank you once again =)
We did this in mrs.watermolen class,. If your in Lombardy middle school in sixth grade lmao
Wait I though salt melted ice or is road salt dif
I love the video and will be sure to watch more and more of these, but i do have one question. How exactly do the sodium and chlorine ions reduce the melting point of the ice?
Yeet
you guys should make rock candy
+Lourdes Wahl Great idea!! We will do that in season 4!!
hi fellow students
We are so makeing it
me to
Do you need whipping cream
lilly bee You need to use milk or cream with a high fat content so that it does not freeze into a solid block. If you try other milks with different fat contents let us know how it turns out.
How can you make this strawberry flavored?
angela camille You could either mix in some strawberry puree or mix in some strawberry syrup, instead of vanilla.
Can I use sea salt instead
Hija De Dios Yes you can. You may need to crush or grind it a bit first if they are larger chunks.
we just did this at school rita ledesma
Are you guys from Newfoundland?????? :D
NihonKitty Nope but we are from Canada
Anyone here in 2022?? Or I am the only one wondering😁
you did not eat them? who are you kidding.
your supposed to SHAKE it.
+crafter102 We found if you shake it sometimes the inner bag with the salt and ice will open up, tear and leak. That is why we did what we did.
great video guys but we can't eat :'(
What if I just put it in the freezer?
This is two years ago but I can vouch putting it in the freezer works.
It works without vanilla extract
Shauntoya Coley You are correct. It will work without the vanilla extract, the vanilla is just adding for flavor. You could replace it with many other flavor options to change the taste.
Thx ok ;)
***** You could use any flavor of extract. Like orange or chocolate.
can you add chocolate in to it
+Carlos Delgado Yes you can. Just make sure to add a lot because flavors are muted when cold.
+The Sci Guys ok thanks
+The Sci Guys cool
we’re making this at school...
instead of all those ingredients you could just use small coffee creamer cups instead!
+lexi mcmurtrey True but that would take a lot of coffee creamer cups and a lot of time to open them all
+The Sci Guys we make them in science class and they are good if you want just a little shot of ice cream. I'm guessing that if you pour regular creamer into a smaller bag like u guys did then it would work the same
lexi mcmurtrey True, if you are making a very small batch the would work fine.
Is it really snowing?!?!?!?!?!?
+Vy Tran Ya it was snowing that day :)
im doing a science fair thingy. I need your city of publication for this video. very important!!! Answer if u can.
+Asaan Zhong I assume you're using us as a source? Just put Canada for the location of publication. For your questions about date, I would recommend using the date the video was published to UA-cam which was May 16, 2013.
You should put the facts first next time I didn't wanna watch you make it I was looking up how it worked took over half the video before I found out
The video is 5 minutes long how impatient are u
B.
Who else is watching from home bc school is cancelled
I made ice cream at white bear shool with grade 6/7 classmates
I love making ice creams
My teacher used this experiment in school XD
Doing this with 2 other guys leaving this comment here when they see the cloak it’s chemistry and last period b day
that is not whip cream is it expired!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Who has this much ice tho?
Do u mean 15-min ice cream get yeah yeah nobody ok🤐🤐🤐🤐🤐
zip tOp bEg
who is watching this because of online classes?
melt at a much slower temperature? that makes no sense wtf
+Nick Layer How about lower? when saying much lower we slurred a little bit.
+The Sci Guys haha yes that is better
Are you single?
whos here from 2023
vury gei