Making homemade ice cream is one of life's great pleasures. fresh milk and cream, sugar, and flavorings are churned in a bucket
suspended in an ice–water mixture, the freezing point of which has been lowered by adding rock salt. one manufacturer of home ice cream freezers recommends adding 2.50 lb (1130 g) of rock salt (nacl) to 16.0 lb of ice (7250 g) in a 4-qt freezer. calculate the weight percent of nacl of the solution that will result when this mixture melts.
