Chemistry of Ice Cream Making
In order to make smooth, creamy ice cream you have to freeze it uniformly and quickly. But the freezing point of ice cream is lower than the usual freezing point of water (0º C). So how can those old-fashioned, hand crank ice cream machines use water to completely cool the ice cream mixture? Simple, they lower the freezing point of the water. Find out how with this ice-cold science project.
This food science kit contains everything you need to experiment with adding different substances to water in an attempt to lower its freezing point. Test tubes, beakers, a gram balance and thermometer make it easy for you to accurately measure the process.
This kit follows the procedures from the Science Buddies chemistry project Chemistry of Ice Cream Making: Lowering the Freezing Point of Water.
For troubleshooting tips for this kit, please read this science project’s FAQ's.
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