Crystallization of Milk Lab
- Put milk into a bag with some air in it.
- Put it in a bucket and cover it in ice.
- Put salts over the ice.
- Shake the bucket.
- If it is half-frozen, put cookies and jellies in.
- Continue shaking.
1). Why do we add salt to the ice?
Answer: The salts lower the freezing point of the water.
2). Why do we add the cookies and other things, only after the milk has frozen slightly
Answer: Because those cookies are heat capacities so it will slow the process.
3). What are two factors that affect the freezing you think?
Answer: Amount of salt because it affects the freezing point and the amount of air in the bag. Why? Next question!
4). Why do you need a bit of air in the bag?
Answer: Because it needs space for all milk to touch the ice.