Final answer:
The question involves the concept of freezing point depression in Chemistry, specifically how the addition of salt (NaCl) to ice in water can lower the freezing point enough to effectively freeze an ice cream mixture. A calculation using the formula for freezing point depression would provide the specific freezing temperature of the saltwater mixture for making ice cream.
Step-by-step explanation:
The question relates to the freezing point depression of a solution when salt (NaCl) is added to water. The preparation of ice cream requires the temperature to be below -3°C for proper freezing. The addition of salt to ice lowers the freezing point, allowing for an environment cold enough to freeze the ice cream mixture efficiently.
In an ideal solution where NaCl fully dissociates into ions, the freezing point depression can be calculated using the formula for freezing point depression: ΔTf = Kf · m · i, where ΔTf is the freezing point depression, Kf is the cryoscopic constant of water, m is the molality of the solution, and i is the van't Hoff factor (which is 2 for NaCl since it dissociates into two ions). Given the ratio of salt to water is 1 part salt to 11 parts water by mass and considering the molecular weight of NaCl (58.44 g/mol), the molality can be determined and thus the freezing point.