From Theory to Dessert: Orange Ice Cream Production Exploring the Chemistry of Freezing Point Depression

Abstract

This study addressed the importance of practical experimentation in teaching colligative properties, focusing on Cryoscopy, using the process of making orange ice cream as a didactic activity. Through the addition of salt to ice, students were able to experience in practice the cryoscopic effect, understanding how the reduction in melting temperature allows for the formation of ice cream. The experiment was conducted with low-cost and easily accessible materials, making it feasible to be carried out in the classroom. The results obtained from an investigative questionnaire revealed that the practice was well received by the students, sparking interest, curiosity, and promoting a positive learning experience. The majority of students rated the activity as excellent and stated that it contributed to their interest in Chemistry. It is concluded, therefore, that practical experimentation, combined with the contextualization of content, can be an effective strategy for teaching colligative properties, providing a more meaningful learning experience and stimulating students' interest in the subject.