ItsMeEmily
contestada

Suppose the liquid water in ice cream did not have solutes dissolved in it. What effect do you think this would have on ice cream? (hint: Consider the temperature at which ice cream is kept.)

Respuesta :

Summer24680
 The water would freeze at a higher temperature than it would with the other ingredients. 

The water with no solutes result in increasing the freezing point of the ice cream.

The ice cream has been the frozen constituents of the water. It has been kept in the water at the lower temperature.

The water for keeping the ice cream has been constituted of no solute. The absence of solute in the water has been responsible for the higher freezing point of the solution.

Effect of solute on Freezing point

The ice cream has been kept at the freezing temperature. The water has no solute dissolved.

Thus, the freezing temperature of water has been higher than the freezing temperature of water with solutes.

Thus, the water with no solutes result in increasing the freezing point of the ice cream.

Learn more about freezing point, here:

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