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I Scream, You Scream ...: A New Twist on the Liquid Nitrogen Demonstrations

By Brian P. Coppola, James W. Hovick and Douglas S. Daniels

Abstract

Instant ice cream is made using liquid nitrogen and ice cream or sorbet mix. Placing fruit and rubber balls in liquid nitrogen is a staple in the cupboard of demonstration activities. In case you missed it, Kurti and This-Benckhard (i) have suggested a culinary delight that makes a wonderful addition to any outreach program; instant ice cream. Stirring together equal volumes of ice cream or sorbet mix and liquid nitrogen gives the abundance of air bubbles and minute ice crystals that produce a smooth, light consistency. Rather than as a demonstration, we incorporated instant ice cream as a hands-on activity for middle school students at the end of our “Week of Chemistry” programs this summer, with delicious results

Topics: Chemistry, Other Chemistry, Physical Chemistry
Publisher: eCommons
Year: 1994
DOI identifier: 10.1021/ed071p1080
OAI identifier: oai:ecommons.udayton.edu:chm_fac_pub-1110
Provided by: University of Dayton
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