Passage III
Ice cream was made by stirring an ice cream mixture (M1) at a constant rate in the apparatus shown in Figure 1.
Figure 2 shows how the temperature of M1 and the temperature of the salt/ice mixture varied with mixing time.
The viscosity (resistance to flow) of M1 was monitored by measuring how the current drawn by the motor turning the stirring paddle changed with mixing time. Two other ice cream mixtures (M2 and M3) were also monitored under conditions identical to those used during the mixing of M1 (see Figure 3).
Figures adapted from D. Gibbon et al. , "The Thermodynamics of Home-Made lce Cream" ©1992 by Division of Chemical Education, lnc., American Chemical Society.
16. Based on Figure 1, which of the following best explains the trends in the results shown in Figure 2? Overall, as mixing time increased, heat was conducted by the:
Your Answer is
Correct Answer is F
Explanation
Looking at figure 2, as the abscissa mixing time increases, the temperature of ice cream mixture decreases and the temperature of salt/ice mixture increases, indicating that heat is conducted from ice cream mixture to salt/ice mixture