Details
Pages
7 Pages
Subject
Chemistry, Nutrition
Languages
English
Product
Digital
Grade
8th, 9th, 10th
Resource Type
Laboratory, Lesson Plans
Standard
Next Generation Science Standards
Description
The ice cream lab is a fantastic, fun, super-engaging way to teach freezing point depression and phase change
Your students about colloids and temperature by completing these fun labs. A FUN resource for end-of-school, camping, or when you are teaching colloids.
This product contains 2 labs one written for Middle and the second for High School science.
I hope your students will enjoy it as much as mine do every year.
MATERIALS
2-quart size Ziploc Freezer bags
1 pint of Half and Half
1 Pint of whole milk
12 ice cubes
2 teaspoons of coarse salt
Clean plastic spoons Enough for all students
Gloves
½ teaspoon vanilla extract
Paper towels
1 T granulated sugar
½ tsp vanilla extract
Food Coloring
Thermometer
Marker Flair
On purpose during this lab, I do not tell them what we are making. Food coloring turns milk a strange green-brown, the heavy cream an off shade of pink, and you dye sugar a blue-grey and mix in silver sugar crystals, or brown with specks of green and red. I also replace terms like milk and sugar with BS and/or pseudo-science names like dihydrous lactase and granulated polydisacharide. The surprise is at the end when they can eat it.
Your students about colloids and temperature by completing these fun labs. A FUN resource for end-of-school, camping, or when you are teaching colloids.
This product contains 2 labs one written for Middle and the second for High School science.
I hope your students will enjoy it as much as mine do every year.
MATERIALS
2-quart size Ziploc Freezer bags
1 pint of Half and Half
1 Pint of whole milk
12 ice cubes
2 teaspoons of coarse salt
Clean plastic spoons Enough for all students
Gloves
½ teaspoon vanilla extract
Paper towels
1 T granulated sugar
½ tsp vanilla extract
Food Coloring
Thermometer
Marker Flair
On purpose during this lab, I do not tell them what we are making. Food coloring turns milk a strange green-brown, the heavy cream an off shade of pink, and you dye sugar a blue-grey and mix in silver sugar crystals, or brown with specks of green and red. I also replace terms like milk and sugar with BS and/or pseudo-science names like dihydrous lactase and granulated polydisacharide. The surprise is at the end when they can eat it.
The ice cream lab is a fantastic, fun, super-engaging way to teach freezing point depression and phase change Your students about colloids and temperature by completing these fun labs. A FUN resource for end-of-school, camping, or when you are teaching... more
0.0 (0) | @heidi-sardina Reviews
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