Final answer:
To find the freezing point of a saltwater solution used in ice cream making, one must calculate the molality of the solution and use the freezing point depression formula. The van't Hoff factor for NaCl is 2, and the molality is based on the one part salt to eleven parts water by mass. The solution's freezing point will be below 0°C.
Step-by-step explanation:
The question asks about the freezing point of a solution made by dissolving salt (NaCl) in water, which involves colligative properties of solutions in chemistry.
The process described is the lowering of the freezing point of water by adding a solute, in this case, salt. When salt is added to ice, it lowers the freezing point, which is a phenomenon known as freezing point depression.
The freezing point depression can be calculated using the formula ΔT_f = i · K_f · m, where 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 freezing point depression constant for water, and m is the molality of the solution.
According to the instructions for the ice cream maker, the ratio is one part salt to eleven parts water by mass. To find the freezing point of this solution, you first need to calculate the molality (moles of solute per kilogram of solvent) and then apply the formula.
We assume that the solution is ideal, which means it follows Raoult's law and the properties are directly proportional to the concentrations of the solute.
However, without the actual value of K_f and the mass of the solvent, we cannot provide a numerical answer to what the exact freezing point is. Still, it would evidently be lower than the normal freezing point of water (0°C) due to the effect of the added salt.