Carolina ChemKits® Ice Cream and Freezing Point Depression

Teach freezing-point depression, a colligative property, and yield a delicious result. Students use sodium chloride to lower the freezing point of ice and freeze a single serving of nondairy instant creamer. Varying the amount of sodium chloride gives unexpected (but still tasty!) results. Students measure the temperature of the ice bath over time and graph their results to determine the freezing-point depression. This activity covers the nature and real-life applications of colligative properties, freezing-point constant, and the vant Hoff factor. The experiment is clean, simple, and much easier...