Final answer:
The freezing point of a saltwater solution used in making homemade ice cream, one must use the freezing point depression formula which involves the van't Hoff factor, the cryoscopic constant, and the molality of the solution.
Step-by-step explanation:
The question revolves around finding the freezing point of a saltwater solution used in the process of making homemade ice cream. In order to do this, one must apply the concept of freezing point depression in colligative properties. To calculate the new freezing point, the equation used is ΔT_f = i · K_f · m, where ΔT_f is the freezing point depression, i is the van't Hoff factor (which is 2 for NaCl, since it dissociates into two ions, Na+ and Cl-), K_f is the cryoscopic constant of water (1.86°C·kg/mol), and m is the molality of the solution.
For the mixture described as one part salt to 11 parts water by mass, assuming the NaCl dissociates fully and the solution is ideal, one would first convert the mass of salt and water to moles (mol) to find molality (number of moles of solute per kilogram of solvent), and then apply the formula. With these calculations, the new freezing point can be determined. This understanding is critical for ensuring that the ice cream mixture reaches the appropriate temperature for freezing when using an ice cream maker.