Sarah+H.,+Azaria+W.,+Stanley+G.,+Juan+C.

===Salt is added to the ice to make it colder and make __colligative properties__ of the __freezing point depression__ become lower than it was before. This causes the __ions__ to freeze up faster. When you add salt to water, it will lower the freezing point, and make it colder, which is what the term freezing point depression means. Dissociation is when the salt has dissolved in the water. An endothermic phase change occurs and the ice stays a solid for longer period of time.===


 * The salt can be added to the ice and with that it makes colligative properties and it makes it colder from the __freezing point depression__. And it would make it become lower than it was. This would effect the __ions__ by freezing it up faster. Like a reaction. Now if you add salt to water, the freezing point becomes lower and makes it colder. When the salt has been dissolved in the water, that's called dissociation. So then endothermic phase change happens and the ice would become solid for a while.

Ice cream needs to be as cold as it can because if its hot you cant eat it because it would just be liquid. The ice cream wont be formed well if you dont add salt because it would be below 32 degress Fahrenheit. It doesnt make the ice cream taste slatier because its outside the plastic bag where you out it. Its just making it cooler until it melts.**

THE ANSWER WE CAME UP WITH IN CLASS

The salt dissolves in the water, and is used to lower the freezing point of the ice, because of the freezing point depression. Dissociation occurs when salt touches the ice, and positive and negative ions separate. Melting, which is an endothermic phase change,comes from the icecream and will make the ice cream cold. Due to this, it is a colligative property.