Why ice cream kept in mixture containig ice and common salt
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Salt provides the solution. Similar to sugar, salt affects how water freezes and effectively lowers the freezing/melting point of water. Creating a saltwater slush and packing this around our ice cream base allows us to cool the base enough so that it starts to thicken and freeze before the ice melts completely.
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we know that if we add a non volatile solute in solvent then it decreases the freezing point .
This is known as depression in freezing point.
for example:when salt is added to ice cream it decreases it's freezing point.so the ice cream does not melt fastly.
This is known as depression in freezing point.
for example:when salt is added to ice cream it decreases it's freezing point.so the ice cream does not melt fastly.
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