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Slushies: Freezing Point Depression

Slushies: Freezing Point Depression

Author: Beth Barsness
  1. Students will use the formula for freezing point depression to determine the freezing point of a salt/ice/water mixture used to freeze “slushies”
  2. Students will recognize that the freezing point of a solution of water, ice and salt is lower than the freezing point of pure water by comparing the calculated freezing point of the mixture to the known freezing point of pure water.

This is an introductory lab to create student interest in learning about colligative properties of solutions. Further lectures and labwork will develop the concepts to a greater extent.

Length of time needed:  60 minutes

This lesson was written by Marilyn Nowicki.

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Lesson Plan

This lesson plan can be downloaded to your computer as a PDF document. If you would like to edit this document for your classroom needs, go to the "Handouts and Materials" section and click on the corresponding link.


Source: Marilyn Nowicki

Handouts and Materials

The following files can be downloaded to your computer:

Lesson Plan (Word document)

Lab Handout: Slushies (Word document)


Colligative Properties Tutorial

Source: Marilyn Nowicki