If Salt can lower the temp of ice.....?

a saturated salt water solution, brine, contains about 23% salt. that's about all the salt that can be dissolved in water.

The freezing point of brine is about -6°F

see here

http://en.wikipedia.org/wiki/Brine

so that max freezing point depression is about 38°F (pure water freezes at 32F. brine at -6F, 32 - (-6) = 38)

Salt does not actually lower the temperature of water. It lowers the freezing point. How this helps with ice cream is because you have the ice that is frozen, and it needs to adsorb energy from the environment in order to melt. When you add salt, it lowers the freezing point of water and as a result it needs to adsorb even more energy to allow it to melt, which in effect, makes the ice colder. This effect can lower the temperature by upwards of 10 degrees. If you add a really lot of salt, it can lower the freezing point so much that water won't even freeze, which is why you never see a frozen ocean. Think of how salty that is!

salt does not actually lower the temperature. what salt does, however, is interfere with the H-bonds between water molecules that hold ice together as a solid. This causes the ice to melt more. When ice melts, energy is required to break the bonds, so the energy is pulled from the surroundings. In the case of making ice cream, the energy is pulled from the cream, since it is nearby and warmer. This causes the cream to get colder, thus making the ice cream.

by the way, the effect of ice changing to water requiring energy also applies to water changing to water vapor. this is why when your sweat evaporates, your skin feels cool.

IT doesnt lower the temperature of the ice. It lowers the freezing point of the water. The water is what is in contact with the container in ice-cream making and so is all that is important. You can freeze the ice down to any temperature. Most freezers are -10 to -20 C. Adding salt to water lowers the freezing point to about -10C which makes it possbile to freeze the cream. If the water is completely saturated with salt, it can get as low as -21C.

What happens:

Salt reduces the freezing temprature of water (acts as an anti-freeze)

As the salt melts ice, the water that is melting absorbs heat. It will "grab" heat from the surrounding ice.

The "latent heat" needed to change the state of the water from solid to liquid is substantial... so you get a noticeable temperature change. The amount of change is dependant on the ratio of salt to water and how pure the water was that was used to make the ice in the first place. Purer water and more salt means a bigger temperature change. More than 10 deg C is possible. (you can get a temperature lower than -10 deg C)

components CRUST 225 g Cadbury Dairy Milk Wafer biscuits, overwhelmed a hundred and ten g butter, melted FILLING 2 litres vanilla ice cream ½ cup cream 2 tablespoons Crème de Caçao 2 Cadbury Flake Bars, overwhelmed TOPPING ½ cup caster sugar a million½ cups cream 30 g butter one hundred g (4 rows) Cadbury darkish Cooking Chocolate, chopped a million teaspoon vanilla essence SAUCE a million/3 cup decreased cream 50 g (2 rows) Cadbury darkish Cooking Chocolate, chopped a million teaspoon Crème de Menthe Make the crust first. combine the biscuit crumbs with the butter. Press the blend into the backside of a 23 cm springform pan. Make the filling next. Beat collectively the ice cream, cream and Crème de Caçao. Fold the overwhelmed Flake Bars for the time of the blend. unfold the ice cream blend over the crust and freeze for form of two hours until company. Make the topping. In a saucepan warmth the caster sugar, cream and butter until melted. do away with from the warmth and stir at night chocolate until melted. upload the vanilla essence. Pour over the frozen ice cream and freeze for a bigger a million-2 hours. Make the sauce. carry the cream to the boil in a saucepan. Whisk interior the chocolate until melted. Cool. Stir interior the liqueur. airborne dirt and dirt the torte with sifted icing sugar if wanted, and serve with the sauce spooned over. take exhilaration in

Salt doesn't actually lower the temperature. What it does is lower the temperature at which water FREEZES. There's a thing in chemistry called "freezing point depression," which means that when you have a solution (like, say, salt in water, instead of pure water), it lowers the temperature at which the solvent (the water) freezes.

In the case of table salt, it causes the water to remain a liquid down to 17 degrees fahrenheit, instead of 32 degrees fahrenheit. This means that you can make the ice cream colder without it forming ice crystals, which would otherwise ruin the texture and the taste.

Salt will effect ice by about 12 degrees. So below 20 degrees ice is solid again

Salt actually lowers the freezing point of water.

Salt lowers the melting point of ice.