Ice Cream 



43 



Showing Properties of Solution of Salt (Siebly)* 

 ( Chloride of Sodium) 



Per cent 



of salt 



by weight 



Pounds salt 

 per gallon 

 of solution 



Degrees or I Weight 

 Salome ter 1 per gallon 

 60° F. I at39°F. 



Speeific 



gravity 



at39°F.,4°C. 



Specific 

 heat 



Freezing 



point 



F. 



1 



2 



2.5 



3 



3.5 



i 



5 



6 



7 



8 



9 

 10 

 12 

 15 

 20 

 24 

 25 

 26 



0.084 

 0.169 

 0.212 

 0.256 

 0.300 

 0.344 

 0.433 

 0.523 

 0.617 

 0.708 

 0.802 

 0.897 

 1.092 

 1.389 

 1.928 

 2.376 

 2.488 

 2.610 



4 



8 

 10 

 12 

 14 

 16 

 20 

 24 

 28 

 32 

 36 

 40 

 48 

 60 

 80 

 96 

 100 

 104 



8.40 

 8.46 

 8.50 

 8.53 

 8.56 

 8.59 

 8.65 

 8.72 

 8.78 

 8.85 

 8.91 

 8.97 

 9.10 

 9.26 

 9.64 

 9.90 

 9.97 

 10.04 



1.007 

 1.015 

 1.019 

 1.023 

 1.026 

 1.030 

 1.037 

 1.045 

 1.053 

 1.061 

 1.068 

 1.076 

 1.091 

 1.115 

 1.155 

 1.187 

 1.196 

 1.204 



0.992 

 0.984 

 0.980 

 0.976 

 0.972 

 0.968 

 0.960 

 0.946 

 0.932 

 0.919 

 0.905 

 0.892 

 0.874 

 0.855 

 0.829 

 0.795 

 0.783 

 0.771 



30.5 



29.6 



28.6 



27.8 



27.1 



26.6 



25.2 



23.9 



22.5 



21.2 



19.9 



18.7 



16.0 



12.2 



6.1 



1.2 



0.5 



—1.1 



♦From Larsen & White's "Dairy Technology," by courtesy of the authors. 



Ageing the Mix. 



It is desirable, after the mix has been prepared, 

 to " age " it by allowing it to stand. Ageing blends 



