1. Aim: How is the concept of colligative properties applied to the making of ice cream? What is a solution? A solution is a homogeneous mixture of a solute dissolved in a solvent. The solubility of a solute in a given amount of solvent is dependent on the temperature, the pressure, and the chemical natures of the solute and solvent. The concentration of a solution may be expressed in molarity (M), molality (m), percent by volume, percent by mass, or parts per million (ppm).

2. Aim: How is the concept of colligative properties applied to the making of ice cream? Why is so much salt required to make ice cream? The addition of a nonvolatile solute to a solvent causes the boiling point of the solvent to increase and the freezing point of the solvent to decrease. The greater the concentration of solute particles, the greater the effect.

3. Aim: How is the concept of colligative properties applied to the making of ice cream? Essential questions: Why was salt added to ice to make ice cream? Describe the heat flow in the ice cream experiment. (Why did the ice cream freeze?) Compare the number of particles produced when a mole of sugar dissolves versus a mole of salt. Explain why salt would be a better choice than sugar in keeping icy roads safer in the winter.