Salt is used for melting ice, but it’s also used for making ice cream! Why is that?
In hot countries, we use salt on ice in ice cream makers to prevent the ice from melting. In cold countries, salt on ice is used to melt the ice. The answer is that adding salt to a mixture of ice water in equilibrium reduces the freezing point (also known as the melting point) of the equilibrium. When you add just ice to an ice cream maker, it will absorb heat from the surrounding ice. At 0C, equilibrium is reached, and the temperature can’t get any lower. That’s not cold enough to make ice cream! When salt is added to an ice cream mixture, it will reach equilibrium and keep at the lower temperatures needed. When salt comes into contact on the road with the ice, some heat is released due to the solvation process, which melts the ice, resulting in ice water equilibrium once again.
Howeve, as the mixture contains salt, it will freeze again at temperatures below 0C. In both cases, the lower the freezing point, the more salt there is in the mix.
S.K.S.C.NADARAJAN & BROR.
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