I think the salt is actually worse for keeping thing cool longer.
Most of the cooling capacity of the ice is in phase change from solid to liquid. The salt is moving it to -10 which means bigger gap from outside temperature. So the cold escapes quicker.
If you use normal water it will climb to 0 faster, but stay there longer.
You’re wrong, look up old school ways of making ice cream. Ask an old person if they remember biting into a salt crystal when having old fashioned ice cream.
I think the salt is actually worse for keeping thing cool longer.
Most of the cooling capacity of the ice is in phase change from solid to liquid. The salt is moving it to -10 which means bigger gap from outside temperature. So the cold escapes quicker.
If you use normal water it will climb to 0 faster, but stay there longer.
Great. You’ve got a hypothesis. Now work on it this weekend and report to the class on Monday for a practical.
You’re wrong, look up old school ways of making ice cream. Ask an old person if they remember biting into a salt crystal when having old fashioned ice cream.
Salt for ice cream makes sense because you need the lower temperature.
Question is if it lasts longer. Couldn’t find any info on that.
Nah, one way to think about it is that by having a lower melting point, it “holds” more of the cold from the freezer.
Maybe it does, maybe it doesn’t. But what you said was not a logical scientific argument.