crystallization of milk
1) why do we add salt to the ice?
That will make the ice lower degree lower temperature so it can freeze the milk quickly
2) why do we add the cookies and other things, only after the milk has frozen slightly?
It is difficult to put the thing before milk has frozen because it will freeze slowly
3) what are two factors that affect the freezing you think?
salt that is solute when salt dissolve in water because salt make particle harder to come join close together and sometime this happen in sugar
4) why do you need a bit of air in the bag?