[PDF] ice cream colligative properties

What are the colligative properties of ice cream?

COLLIGATIVE PROPERTIES ICE CREAM LAB Background Information/Theory: ?T = m Kfmolality, freezing point depression, thermodynamics Colligative Properties: Physical properties determined by the concentration of dissolved particles in a mixture, and not affected by the type of dissolved particles.

How is the quality of ice cream affected by the container?

The surface of the container in which the ice cream is stored also plays a major role in the quality. The contact of ice cream with the container serves as a medium of heat transfer to maintain the storage temperature.

What are examples of colligative properties?

Osmotic pressure (tendency of water to flow from high water concentration to low water concentration as seen when applying salt to a slug), boiling point elevation and, most importantly in this activity, freezing point depression are examples of colligative properties.

Why is ice cream mix homogenized?

Generally, ice cream mix is homogenized to reduce the relatively large fat globules to fine particles (mean size 0.5 – 1.0 µ and a maximum size of about 2 µ) with a high degree of dispersion.