Ice cream is made by freezing a liquid mixture that, as a first approximation, can be considered a solution of sucrose (C12H22O1
1) in water. Estimate the temperature at which the first ice crystals begin to appear in a mix
1 answer:
Answer:
Hi.
The temperature is approximately zero degrees (0°C)
Explanation:
It is important to keep in mind that in the production of ice cream the decrease in the freezing point of the water present in the mixture is called the antifreeze power of the mixture. In ice cream, the freezing point decrease will be caused by each substance that is dissolved in the mixture: lactose, salts, sugars and any other substance. Each of these substances will contribute to the decrease in the freezing point of the mixture. The phase diagram attached in the file shows the sugar solutions in water. When a solution cools (point A), there comes a time when the freezing curve is reached (point B). At that moment ice begins to appear. As shown in the diagram this temperature is approximately zero degrees (0 ° C).
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Answer:
Precentage error = 7.23%
Explanation:
The precentage error formula is the useful method for determining precision of your experimental result
It can be calculated using :
So we get percentage error = 7.23%
Precision means how close the experimental value to the true value or theoretical value
If percentage error is large it means experimental results are deviated and there is need to check mistakes,imprecision in the experiment
If the percentage error is zero it means the experiment is perfectly done without inaccuracy