4.

Discuss comprehensively the colligative properties boiling point elevation and freezing point depression
in the context of your experiment

Answer: Base on our experiment the decrease in the vapor pressure of the solvent that
occurs when a solute is added to the solvent causes an increase in the boiling point and
decrease in the melting point of the solution.

3. How did the salted ice affect the action of the food bag mixture? Would the action of the food
mixture be different without the salt?

Answer: The baggies with the most salt should "freeze" first with the bags containing
decreasing amounts of salt taking longer. The greater the salt content, the lower the
freezing point of the water and therefore the colder saltwater/ice solution becomes
generating ice cream quicker. And Yes, The sugar and fats in the mix interfere with the
formation of ice crystals, and it takes a colder temperature to get the ice cream to really
freeze. Therefore, we can't use straight ice to chill the ice cream base, because the ice will melt
before the base gets cold enough. Salt provides the solution.

2. Discuss comprehensively your observations in the melting of the ice with and without solute

When salt is applied, it dissolves into separate sodium and chloride ions that disrupt the
bonds between water molecules. As the ions loosen hydrogen bonds, the ice melts into
water. In short When common salt is added to ice, its melting point decreases so ice melt to form
water. Also I observe that if the ice don’t have salt it can’t last longer.