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Last week, at the invitation of a group of bloggers we Gemma attend a workshop of David Lienas school Bellart. During the workshop David us cook a baked cod on green risotto and filet of venison with cream cheese.
Do not take the recipe, but scientific curiosity I woke David's comment about ways to get homemade ice cream. How he made a hundred years ago to get some ice cream before it appeared in our lives Monsieur Zanussi? Then with ice and salt, simply. It is not my intention to present an innovative technique that many know it takes practice for centuries. If you would like to explain a little change in what physical process / chemical behind it.
Photo of Ice cream maker ice with salt from the kitchen of huerto Leaving aside the small amount of energy it absorbs the process of dissolution of the salt, the effect more dramatic (but let me know the name you have) is what is called Freezing-point depression. The coligatiu Freezing-point depression is an effect that occurs when you add a solute dissolved, hampers the ability of the dissolution of crystal formation. That is, in short, salt makes the icing or put another way salt disordered structure the regular need for liquid water becomes solid ice. You know that the only difference between water and ice in the water molecules move almost freely colliding them, whereas if the temperature is low enough molecules are arranged to form a regular network: the ice. This 'nuisance' have represented the midst of all water molecules few intrusive ice cube tray salt makes it more difficult to achieve in order to form the regular network. That is, the temperature necessary to freeze either lower-Freezing-point ice cube tray depression. The salt water does not freeze at zero degrees vulgar centígrads.Per that throws salt on snowy roads.
As you can see in the chart wikipedic, pure water (to the left of the graph) freezes at zero degrees, while if adding solute (the right of the graph) was lowering the freezing temperature. The idea here is interesting ice cube tray that the gel in contact with the salt lowers the temperature of solidification ... is that the ice will melt !! Ice salt is mandatory 'to melt ice to melt and we all know that we need to provide heat. Where will remove this energy? From around him: the salt water in our case. In this video I explain a very sensual voice ...
And if ultrarefredat on this system (you can get easy to -10º C), we contact our ice ... ready to have a machine to make ice cream without plug, gliding silently and well. A machine fed with a little ingenuity and science.
I do not think that this property of Freezing-point depression only be used before and now no longer ice cube tray part of our lives. Leaving aside the salt thrown on icy roads is also common salt to the ulna to cool more quickly and wines or champagnes. And if you hurry to cool a can of beer ... so you can use :)
I have ice cream making machine Playmobil (hehehe) and be loaded with water, ice and salt ... it shows that fire, freezes too if you neglect the issue and you do not you doing the ice or in a week XD 18 August 2012, 19:31
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