the solution to problem 49 shows that to make home- made ice cream, temperatures ranging downward from 23°c are needed. ice cubes from a freezer have a tempera- ture of about 212°c (110°f), which is cold enough, but contact with the warmer ice cream mixture causes them to melt to liquid at 0°c, which is too warm. to obtain a liq- uid that is cold enough, salt (nacl) is dissolved in water, and ice is added to the saltwater. the salt lowers the freez- ing point of the water enough so that it can freeze the liquid inside the ice cream maker. the instructions for an ice cream maker say to add one part salt to eight parts water (by mass). what is the freezing point of this solution (in degrees celsius and degrees fahrenheit)? assume that the nacl dissociates fully into ions, and that the solution is ideal.

Because salt reduces the temperature at which water freezes, ice will melt even when the temperature is below the freezing point of water.

The lowering of the freezing point of solvents due to the addition of solutes is referred to as freezing point depression. It is a colligative property of solutions that is proportional to the molality of the solute added.

A decrease in the minimum temperature at which a substance freezes is caused by the addition of a smaller amount of another, non-volatile substance. Adding salt to water (used in ice cream makers and to de-ice roads), alcohol in water, ethylene or propylene glycol in water (used in car antifreeze), adding copper to molten silver (used to make solder that flows at a lower temperature than the silver pieces being joined), or mixing two solids such as impurities into a finely powdered drug are some examples.

The answer to the question is in general sense.

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