Science Notes - Ice Cream: An Edible Experiment in Thermodynamics

Authors

Document Type

Article

Abstract

Ice keeps things cold because it absorbs energy from its surroundings, melting as it does so. The temperature at which a solid melts, called its melting point, is the same temperature at which the liquid form freezes. For pure water, this is 0° or 32° F. However, if some other substance, such as salt, is added to the water or ice, the freezing/melting point temperature is lowered. Thus, you can use salted ice to freeze liquid water.

Publication Date

Spring 1994

Journal Title

Iowa Science Teachers Journal

Volume

31

Issue

1

First Page

35

Last Page

36

Copyright

© Copyright 1994 by the Iowa Academy of Science

Language

en

File Format

application/pdf

Recommended Citation

(1994) "Science Notes - Ice Cream: An Edible Experiment in Thermodynamics," Iowa Science Teachers Journal: Vol. 31: No. 1, Article 9.
Available at: https://scholarworks.uni.edu/istj/vol31/iss1/9