2006-09-19 00:38:59 · 10 answers · asked by jenniefer ann m 1 in Computers & Internet ➔ Internet
well, everybody explained the why, I'll just say that Italians don't put salt in it....perhaps that's why everyone prefers it. I mean, salt in the ice cream? lol, science classes my old boot.
2006-09-19 01:29:11 · answer #1 · answered by Anonymous · 2⤊ 0⤋
Adding salt to the ice/water mix causes a temperature drop that slows the melting rate and increases the freezing rate. The net result is that the ice melts more and more slowly after the initial addition of salt. This is how old-fashioned ice cream makers lowered the temperature of the ice cream below water's ordinary freezing point. A mixture of rock salt, ice, and water packed in the bucket around the ice cream mix can bring the temperature down as low as -21°C... Hmm.. interesting..
2006-09-19 07:51:53 · answer #2 · answered by Russgula 1 · 0⤊ 3⤋
It lowers the freezing point of water so the melting ice can actually get colder than 32 degrees...
I watched an episode of Myth Busters where they tried to cool off a six pack of beer fast.... The best results they got was with a bucket of ice that they added salt to because it got so much colder than the bucket of ice alone or the bucket of ice with water...
2006-09-19 07:48:47 · answer #3 · answered by Andy FF1,2,CrTr,4,5,6,7,8,9,10 5 · 0⤊ 3⤋
Salt is highly soluble in water and when it is put on the ice it absorbs all the heat while it dissolves thereby cooling the ice more and preventing it from turning into water quickly. A simple example is Glucose water. You mix glucose into water and drink it and did you not notice that the glucose water is cooler than the normal water. This is because while dissolving the glucose has absorbed all the heat from the water and it has become cool. Same thing with the case of salt also.
2006-09-19 07:46:19 · answer #4 · answered by ssmindia 6 · 0⤊ 3⤋
Salt lowers the freezing point of water, so ... at the same temperature, ice + salt will melt faster than ice alone.
As it melts, it absorbs heat energy from its surroundings in order to make the transformation from ice to water. As it crosses this barrier, it absorbs 80 calories per gram (as opposed to 1 calorie per gram to raise its temperature one degree centigrade while it's in either its solid or liquid state). This is a relatively *tremendous* amount of energy, and it's this energy that is absorbed from the ice cream mixture in the churn, causing it to freeze.
In simpler terms, ice cools MUCH more efficiently when it's melting, and the salt causes the ice to melt.
And we all get to enjoy homemade ice cream!
Good question!
2006-09-19 07:57:31 · answer #5 · answered by DidacticRogue 5 · 0⤊ 3⤋
Basically it stabilizes the temperature of the ice at a low point and allows the ice cream mix to rapidly cool.
Also, Mythbusters found the most practical and quick way to cool a six pack was a mixture of ice, water and salt.
The included web sites explains it much better.
2006-09-19 07:49:53 · answer #6 · answered by timc_fla 5 · 0⤊ 3⤋
it causes the ice to melt making the container get colder faster.
2006-09-19 07:42:06 · answer #7 · answered by ghos_t 4 · 0⤊ 3⤋
it makes ice easier to crush. and for some recipies you still add salt.
2006-09-19 07:41:55 · answer #8 · answered by Samantha H 2 · 0⤊ 3⤋
it's to make the ice crunch quickly and avoid our hands been frozen
2006-09-19 07:46:12 · answer #9 · answered by Hugo Afkhar 3 · 0⤊ 3⤋
to draw away the heat, in other words to make it freeze
2006-09-19 07:46:41 · answer #10 · answered by acid tongue 7 · 0⤊ 3⤋