Ice Cream Break with Nanoscience: Nucleations and Colloid Suspensions
Teaching Materials | 06 Jan 2020 | Contributor(s):: Raeanne L. Napoleon, Marilyn Garza, NNCI Nano
This lesson is designed to demonstrate how liquid nitrogen cools a mixture at such a rapid rate that it precipitates extremely fine ice crystals from a homogeneous mixture of cream and other ingredients. It is also designed to show how ice cream can be made smoother and creamier through...