UNIVERSITI KUALA LUMPUR

MALAYSIAN INSTITUTE OF CHEMICAL & BIOENGINEERING

TECHNOLOGY
LABORATORY TECHNICAL REPORT
SUBMISSION FORM

To: DR. KHAIRUL FAIZAL PA’EE Code Subject: CFB 20703

From: Student ID. No.:
NUR AISYAHTON BINTI WAN SABRI 55218119163
NUR ASIAH BINTI AHMAD MUSA 55218119068
NUR FATIN SYAHIRAH BINTI MOHD RAMDZI 55218119159
NUR RAIHAN BINTI HAZAH@HAMZAH 55218119158
No. of Group: 4 Date of Experiment: 6 MARCH 2020
Title of Experiment: FREEZING POINT OF WATER (HOMEMADE ICE-CREAM)

Received by: Date of Submission: 13 MARCH 2020

Note: Late submission will not be accepted.

*To be filled by the marker*

VERY VERY
POOR GOOD EXCELLENT
CRITERIA POOR GOOD
2 3 5
1 4
1.0 ABSTRACT & OBJECTIVES (HALF PAGE 2 4 6 8 10
ONLY) (TOTAL: 10%)
1. State the summary to the experiment
conducted.
2. State the objectives of the experiment (point
form)
2.0 PROCEDURES (TOTAL: 5%) 1 2 3 4 5
1.Methodology is presented in suitable and
understandable flowchart.
3.0 RESULTS (TOTAL: 10%) 2 4 6 8 10
1.Data are presented as deemed suitable with
complete label and units in tables and/or graphs.
4.0 DISCUSSIONS (MAXIMUM 1 PAGE) (TOTAL: 3 6 9 12 15
15%)
1. Explanations of the referred tables and/or
graphs are presented after it.
2. Discuss on the findings and relations to the
theory and objective of experiment.
5.0 CONCLUSIONS (TOTAL: 5%) 1 2 3 4 5
1. Summary of the results to relate the findings or
results with the theory applicable to the
experiment.
6.0 REFERENCES (TOTAL: 5%) 1 2 3 4 5
1.Minimum of 4 references.

TOTAL MARKS
 Lab Technical Report

Abstract & Objective(s):

 To understand how solute (salt) affect the phase behavior of a solvent (water) and the use of freezing
point depression to make a batch of amazing ice cream.

The term phase transition or phase change is most widely used to describe transition between
solid, liquid and gaseous sates of matter. Quantum phase transition (QPT) occurs at zero temperature
where thermal fluctuations which are tuned by variations in some nonthermal parameters, such as
pressure, magnetic field, or chemical composition ((Haravifard, Yamani, & Gaulin, 2015). The
assessment of the external condition under which the transformation takes place is referred to phase
transition. This experiment was planned to explain how salt influences the phase activity of the water and
the use of freezing point depression to produce batch ice cream.

Through this study, it focused on how the temperature of the ice was depressed after salt had
been applied. For every 200g of ice 6.080g of salt has been reduced. Cream with the sugar mixture well
and the initial temperature was registered, followed by the cream put on the ice to solidify where the
temperature is transferred when the ice is in contact with the ice cream.

The final temperature of the reported ice was -19 oC. Even though the temperature is small but
potentially it can make the cream solidify. Based on the graph T f vs salt state that the lower the
temperature, the higher the amount of salt, which means the lower the temperature for the ice, the higher
amount of salt. In certain temperature range the salt elevation levels of various solution concentrations
slowly increase with lower temperatures. The frost heave rate is relatively smaller for the larger
concentration salt solution, and the salt expansion rate is much smaller than the frost heave rate (Deng
Y.S.et al., 2009).

Methodology:

Using a suitable flowchart, state the steps involve in this lab work.

Part 1: Use salt to lower the melting point of ice

The magnitude of The amount of salts

The amount of salt freezing point
was calculated required was calculated
depression ( Δ Tf) to create a -200C
using the freezing
versus salt freezing point
point depression
concentration was depression for 200g of
equation
plotted. ice.
Calculation:

Δ Tf = b x Kf x I

b = Δ Tf = mol (salt)
Kf x I kg (ice)

Freezing point of water (0C) Calculation

00C to -50C b= 5
1.853 x 2
= 1.349 mol /kg ice

00C to -100C b = 10
1.853 x 2
= 2.698 mol/kg ice

00C to -150C b= 15
1.853 x 2
= 4.047 mol/kg ice

00C to -200C b= 20
1.853 x 2
= 5.397 mol/kg ice

Amount of salt (g) = 1.349 mol/kg x 58.44 g

= 78.836 g/kg ice

NaCl (kg) ice = 31.401 g

NaCl (200g) ice = 63.080 g

Freezing point depression (oC) vs salt concentration (mol/kg)

0
Freezing point depression (oC)

1 1.5 2 2.5 3 3.5 4 4.5 5 5.5 6

-5

-10

-15

-20

-25

Salt concentration (mol/kg)

Part 2: Use freezing point depression to make ice cream

The cream and sugar were combined in

the quart-size bag and mixed.

The initial temperature of ice and

cream mixture were recorded.

The ice was packed around the test tube

and amount of salt was sprinkled over
the ice.

The final temperature of ice-salt-water

mixture and ice cream were recorded.

Result/ Discussion:

Table 1 Initial and final temperature of ice and ice-cream

Cream Ice
Test tube A Test tube B
Ti (℃) 24 23 0

Tf (℃) -14 -14 -19

This experiment was to understand how salt (NaCl) affect the phase behavior of water and the
used of freezing point depression to make batch ice cream. This experiment was focus on how the
temperature of ice was depressed after adding NaCl. When the ice was taken out from the freeze the
initial temperature is 0℃. 200g of ice were weight and put in the 4liter ice box. By using theoretical
calculation of:
∆Ti = b ∙ Kf ∙ i

With the usage of 200g of ice the amount of NaCl needed was 63.080g. After being added the
NaCl the ice temperature was decreased to -15℃. The cream was mixed with sugar and being place in
test tube. Each test tube contains 15ml of the cream and being label as A and B. The initial temperature of
the cream was 24℃ and 23℃ respectively. The test tubes were placed in the ice box for at least 30
minutes for the cream to solidify. During the duration, the test tubes ice contact with ice in the ice boxed
the temperature of the ice was transfer to the cream and the temperature of the cream decreased.

As the final result, the temperature of the cream decreased to -14℃ for both cream in test tube
A and B. As for the texture, the cream is not fully solid. The final temperature of the ice recorded was
-19℃. Even though with the temperature of ice is -19℃ theoretically can make the cream solidify hut
other factors need to be measured. one of the factor that need to be considered is the amount of the ice
and the NaCl. Based on the graph of Tf versus salt (b) the lower the final temperature the more the
amount of salt which means to get the lowest temperature for the ice the amount of NaCl also need to be
increased. In a certain temperature range, the salt heave rates of different solution concentrations increase
gradually with lowering temperature. In the temperature range below freezing point, the frost heave rate
of salt solution increases rapidly with the decrease of temperature. The frost heave rate is relatively
smaller for the larger concentration salt solution, and the salt expansion rate is much smaller than the frost
heave rate (Deng Y.S.et al., 2009).

Conclusion:

In conclusion, freezing point depression is powerful for production of ice cream. One of the
efficient way to produce ice cream without the use of freezer is to modify the way of heat being
transferred out of the ice cream. Theoretically, freezing point depression is achieved by the addition of
solute which is in this experiment, the freezing point of water (ice) being depressed with the use of salt as
solute. Since liquid water is better at transferring heat out than solid ice, ice-water bath used to absorb
heat from the ice cream. The temperature of ice-bath being recorded before and after sodium chloride
(NaCl) being added. It shows that the temperature of ice decreased with the addition of salt. For both tube
of ice cream, the initial and final temperature also being recorded. The temperature in a home freezer is
between 0-20oC. The final temperature for both tubes are -14 oC, the texture also not totally solid. The ice
cream was produced in not a favorable texture which can be enhanced by the use of more ice.

QUESTIONS

1. What was the final temperature of the ice cream? Did it end up below 0 0C? How does its temperature
compare to the temperature of the salt-ice-water mixture?

The final temperature of ice cream is -14 0C. The temperature end up below 0 0C during the
experiment. The temperature of salt-ice-water mixture is -15 0C which is colder compare to the
temperature of ice cream.

2. What was the final temperature of the ice-salt-water mixture? Is warmer or colder than ice you
started with? How does the temperature compare to the freezing point depression you calculated in
Part 1?

The final temperature of ice-salt-water mixture is -19 0C. It is colder than the temperature of ice
before adding the salt. The freezing point depression based on the experiment in part 1 is -20 0C
which the temperature of ice-salt-water mixture should be -20 0C.

References :
1. Arshad, M. W., Fosbøl, P. L., Von Solms, N., & Thomsen, K. (2013). Freezing point depressions
of phase change CO2 solvents. Journal of Chemical and Engineering Data, 58(7), 1918–1926.
https://doi.org/10.1021/je3013167
2. DENG, Y. S., & ZHOU, C. L. (2009). Salt expansion and frost heave of sodium sulphate
solution. Journal of Glaciology and Geocryology, 5.
3. Freezing point depression. (2007). Solution Thermodynamics and Its Application to Aqueous
Solutions, 281–283. https://doi.org/10.1016/b978-044453073-8.50017-1
4. Haravifard, S., Yamani, Z., & Gaulin, B. D. (2015). Quantum Phase Transitions. In Experimental
Methods in the Physical Sciences. https://doi.org/10.1016/B978-0-12-802049-4.00002-6

5. Koschke, K., Limbach, H. J., Kremer, K., & Donadio, D. (2015). Freezing point depression in
model Lennard-Jones solutions. Molecular Physics, 113(17–18), 2725–2734.
https://doi.org/10.1080/00268976.2015.1029029
6. Kostko, A. F., Cipriano, B. H., Pinchuk, O. A., Ziserman, L., Anisimov, M. A., Danino, D., &
Raghavan, S. R. (2005). Salt effects on the phase behavior, structure, and rheology of chromonic
liquid crystals. Journal of Physical Chemistry B, 109(41), 19126–19133.
https://doi.org/10.1021/jp052575u
7. Marshall, R. T., Goff, H. D., & Hartel, R. W. (2012). Ice cream. Springer.
8. Sei, T., & Gonda, T. (2006). Melting point of ice in aqueous saccharide solutions. Journal of
Crystal Growth, 293(1), 110–112. https://doi.org/10.1016/j.jcrysgro.2006.04.113
9. Valyashko, V. M. (1997). Phase behavior in binary and ternary water-salt systems at high
temperatures and pressures. Pure and Applied Chemistry, 69(11), 2271–2280.
https://doi.org/10.1351/pac199769112271