Chemistry of Ice Cream Making
If you have ever made ice cream, you know that salt is a key to getting homemade ice cream to freeze—discover why with this food-themed chemistry kit! From authentic glass test tubes, to laboratory grade graduated cylinders, a scientific thermometer, and a highly accurate gram scale, this kit contains all the specialty equipment needed to tackle our Chemistry of Ice-Cream Making: Lowering the Freezing Point of Water project. With this kit and a bit of salt and sugar from your kitchen pantry, you'll be ready to explore how the freezing point of water can be changed. Beware though, this science exploration may spark more than an interest in chemistry—it may also have you reaching for a bowl of ice cream and a spoon!
Each kit contains:
| 7|| Test tubes|
| 1|| Test tube rack|
| 6|| Tri-Pour beakers, 250 mL|
| 1|| Graduated cylinder, 100 mL|
| 1|| Gram balance, accurate to 0.1 gram|
| 1|| Thermometer, 6"|
| 2|| Stir rods|
| 1|| Foam cup|
Printed instructions are not included in the science kit. Project directions are available online.
You will also need from home:
|- Lab notebook|