San Beda College

Integrated Basic Education Department

Senior High School
638 Mendiola St., San Miguel, Manila

“That in all things, God may be glorified”

Ice Cream Flavor Proposal
Performance Task – Written Report
Third Quarter
Group No: _____ Scores
Names
1. Budomo, Jessica
2.Ibahay, Veejae

Content Organization Presentation Punctuality

& Composition Total
Grade and Section Name of Instructor
12 STEM-8 Ms. Arlee Sarceda

I. NAME OF THE ICE CREAM

HOMEMADE COOKIES n’ CREAM

II. RATIONALE

We chose cookies & cream as the flavor of our ice cream since most of the kids today really are fond of
eating it and for us cookies and cream is an ice cream that you can either make it as a snack or dessert, either of
it since it already has cookies. Our ice cream was made of Oreo cookies that is surely gonna make kids enjoy it
more.

III. INGREDIENTS

 Whole milk
 Condensed milk
 Vanilla extract
 Oreo (cookies)

IV. PROCEDURE

 Whisk the milk until the texture becomes foamy

 Next, mix the 390 g of condensed milk
 And then, add 1 teaspoon of vanilla extract
 Then, place it on a Ziploc with the cookies
 And then place it inside a plastic where there is ice and salt then shake it for 15mins or more

And there, your ice cream is done!

Performance Task – Written Report in General Chemistry 2 1

V. GUIDE QUESTIONS

1. Why do you think that rock salt (or any kind of salt) is use as an alternative way in making an
ice cream without using refrigerator?

 Ice has to absorb heat energy in order to melt. Salt lowers the freezing point of the ice so that
more energy has to be absorbed from the environment thus it will make the ice colder than it was
before

2. If the rock salt is removed in your ingredients, do you think you could still make an ice cream?
Why?
 Yes, but it would take a lot of time since the ice would melt fast we would be needing a lot of it to
make an Ice cream

3. Enumerate all of the colligative properties and define each of them.

 Boiling Point Elevation

The boiling points of solutions are higher than that of the pure solvent. This effect is directly
proportional to the molality of the solute.
 Freezing Point Depression
The freezing points of solutions are all lower than that of the pure solvent. The freezing point
depression is directly proportional to the molality of the solute.
 Osmotic Pressure
The osmotic pressure of a solution is the pressure difference needed to stop the flow of solvent
across a semipermeable membrane. The osmotic pressure of a solution is proportional to the molar
concentration of the solute particles in solution.
 Vapor Pressure Lowering
The vapor pressure of a solvent in a solution is always lower than the vapor pressure of the pure
solvent. The vapor pressure lowering is directly proportional to the mole fraction of the solute.

4. What colligative property is involved in making your ice cream? Why?

In making the ice cream we used the colligative property Freezing point depression because to
make an iced cream we have to freeze such so that we would achieve the texture we want.

5. Site some importance of colligative properties and some applications of it.

Colligative properties are properties of solutions that do not depend on the kind of solvent, but
only on the amount of solute molecules.
Examples are lowering of the freezing point of a solution, elevation of the boiling point, and osmotic
pressure.

Performance Task – Written Report in General Chemistry 2 2

 The first and last one have important applications.

•Freezing point depression is used in winter (in Holland at least, I don't suppose in Jordan) to
melt snow on the roads by putting salt on it. And also in the old fashioned way to make ice cream, since
you can make much lower temperatures than zero by adding salt to an ice/water mixture.

•Osmotic pressure has many applications, in particular in living systems: trees use it to get water
to their leaves, to give just one example. You can also use it to desalinate water using pressure and
semipermeable membranes.

• Increased boiling point, assuming adding salt to the water would decrease cooking time for your
potatoes, but to make that count you probably make the potatoes (or rice, or pasta) inedible. Using salt
gives a larger effect than sugar for instance, since the number of particles count, and every salt molecule
gives two (or more) particles, so the effect is twice (or more) as large.

VI. GENERALIZATION

We, therefore conclude that in creating an ice cream we would be required to put a lot of effort if no
refrigerator will be used, but there will always be a way to create our own ice cream that would be fun and
that where we can learn new things.

Performance Task – Written Report in General Chemistry 2 3

Reference:

Colligative properties. (2016). Retrieved from

https://chem.libretexts.org/Core/Physical_and_Theoretical_Chemistry/Physical_Properties_of_Matter/Solution
s_and_Mixtures/Colligative_Properties

Van der Zwan, G. (2015). What is the importance of colligative properties in our life ?? Retrieved from
https://www.google.com.ph/amp/s/www.researchgate.net/post/what_is_the_importance_of_colligative_proper
ties_in_our_life/amp

Performance Task – Written Report in General Chemistry 2 4