You need: a bowl, lots of ice, about 1/3 cup of table salt, a small plastic cup or plastic test tube, water, a kitchen thermometer (a probe thermometer is ideal), a timer and graph paper or a spreadsheet. Grown-up note: a salt-ice mixture can get colder than −10 °C and can hurt skin if handled for a long time; wear mittens or use a spoon to stir it.
- Fill the bowl with ice, sprinkle the salt over it and stir. Pour in a little cold water to make a slushy bath.
- Pour about 2 cm of room-temperature water into the small cup and put the thermometer in it.
- Set the cup into the salt-ice bath so the water is below the level of the slush. Start the timer.
- Read the temperature every 30 s for at least 15 minutes. Gently move the thermometer from time to time. Note when ice first appears and when the water seems frozen solid.
- Graph temperature (vertical) against time (horizontal). Label the liquid-cooling section, the freezing plateau and the solid-cooling section.
What to look for: the temperature falls, then stays near 0 °C for several minutes while the water freezes, then falls again. Sometimes water dips a little below 0 °C before it suddenly starts freezing and jumps back up to 0 °C. That is called supercooling, and if you see it, you have done a careful experiment!