Making homemade ice cream is one of life’s great pleasures. Fresh milk and cream, sugar, and flavorings are churned in a bucket suspended in an ice–water mixture, the freezing point of which has been lowered by adding salt. One manufacturer of home ice cream freezers recommends adding 2.50 lb (1130 g) of salt (NaCl) to 16.0 lb of ice (7250 g) in a 4-qt freezer. For the solution when this mixture melts, calculate the following:
(a) The weight percent of NaCl
(b) The mole fraction of NaCl
(c) The molality of the solution