The yummy lab! 
1
cup Half and Half = _________ mL
 ½ teaspoon vanilla = ________ mL
 2 tablespoons sugar = ________ grams
 4 cups of crushed ice = ________ mL or L
 ½ cup of rock salt = ________ grams
 2 – 1 quart size ziplock bags = ______ mL or L
 1 gallon ziplock bag = ______ mL or L
 Add-ins like cookies, candy, nuts, fruit
US Dry Volume Measurements
MEASURE
EQUIVALENT
US to Metric Conversions
Metric to US
Conversions
1/5 teaspoon
1 ml
1 milliliter
1/5 teaspoon
1/16 teaspoon dash
1 teaspoon
5 ml
5 ml
1 teaspoon
1/8 teaspoon
a pinch
1 tablespoon
15 ml
15 ml
1 tablespoon
3 teaspoons
1 Tablespoon
1 fluid oz.
30 ml
30 ml
1 fluid oz.
1/8 cup
2 tablespoons
1/5 cup
50 ml
100 ml
3.4 fluid oz.
1/4 cup
4 Tablespoons
1 cup
240 ml
240 ml
1 cup
1/3 cup
5 Tablespoons plus 1 teaspoon 2 cups (1 pint)
470 ml
1 liter
34 fluid oz.
1/2 cup
8 Tablespoons
4 cups (1 quart) .95 liter
1 liter
4.2 cups
3/4 cup
12 Tablespoons
4 quarts (1 gal.) 3.8 liters
1 liter
2.1 pints
1 cup
16 Tablespoons
1 oz.
28 grams
1 liter
1.06 quarts
1 Pound
16 ounces
1 pound
454 grams 1 liter
US liquid volume measurements
1 gram
.26 gallon
.035 ounce
8 Fluid ounces 1 Cup
100 grams 3.5 ounces
1 Pint
2 Cups (= 16 fluid ounces)
500 grams 1.10 pounds
1 Quart
2 Pints (= 4 cups)
1 kilogram 2.205 pounds
1 Gallon
4 Quarts (= 16 cups)
1 kilogram 35 oz.
 http://www.youtube.com/watch?v=s1CpSrXa
1EI
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What is the freezing point of water?
What is the freezing point of salt water?
Is the freezing point of salt water warmer
or cooler that plain water?
What happens when you put salt on ice,
like on an icy road in winter?
So why do we mix salt with the ice to
freeze ice cream?

Pour the first three ingredients into a quart-size zip-top bag. Squeeze out air and
seal the bag tightly. Place inside the second quart-size bag, and seal.

Place the double-bagged ingredients inside the gallon-size freezer bag. Fill the
freezer bag with ice, take the temperature of just the ice. Pour in the rock salt,
take the temperature again, then squeeze out air, and seal.

The salt will begin to melt the ice because salt lowers the freezing point of water.

Now comes the fun part: Gently shake the bag, making sure the ice is evenly spread
out. Continue to gently shake and knead the bag in your hands.

The energy from shaking and kneading—and the heat transferred from your
hands—causes the ice to melt further. Melting ice doesn’t look as cold as frozen
ice, right? But remember, it’s mixed with salt. As the melting ice combines with
the salt, the salt-water solution has a lower freezing point than plain water. So
the melted ice is actually colder than the original ice!

Can you guess how long it will take for the liquid to freeze into a solid?

During the ice-cream making process, the ice (a solid) turns into a liquid (melted
ice). When ice absorbs energy, it changes the phase of water from a solid to a
liquid. The ice absorbs energy from the ice-cream ingredients and also from your
hands as you hold the bag. The molecules start moving around again as the ice
melts.

Use a thermometer to find the temperature of the melted ice. Was your guess on the
mark?

Eat your ice-cream straight out of the bag, then wash and recycle the bag to use
again!