Describe the process of freezing ice cream in terms of heat flow.

Freezing the mix is one of the most important operations in making ice cream, for upon it depend the quality, palatability, and yield of the finished product. Typically, freezing of ice cream is accomplished in two steps: (1) dynamic freezing, where the mix is frozen quickly while being agitated to incorporate air and to limit the size of ice crystals formed; and (2) static freezing, where the partially frozen product is hardened without agitation in a special low-temperature environment designed to remove heat rapidly. Although these steps primarily encompass freezing, or the formation of ice crystals, there are several other important processes that take place during this time that significantly impact the quality of ice cream. Both the dispersion of air bubbles and rearrangement of fat globules occur during the freezing steps.

Explanation:

"you start with 15.67 g mgco3-xh2o, when heated and all the water is removed, you are left with 7.58 g mgco3 only.

therefore, you had 15.67 - 7.58 = 8.09g h2o  

moles of each :

7.58g mgco3 = ? moles = 7.58g / 83.4g/mole = 0.09moles  

8 09g h2o = ? moles = 8.09g / 18g/mole = 0.44moles  

molar ratio between the two by dividing both numbers by the smallest number :

0.09 / 0.09 = 1  

0.44 / 0.09 = 4.8  

mgco3-5h2o"