Chemistry of Ice Cream Making

Chemistry of Ice Cream Making
$59.95

Availability: In stock

There's science in your ice cream! Explore the chemistry behind getting your homemade ice cream to freeze.
Description

Details

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  Beakers, 250 mL
 1  Graduated cylinder, 100 mL
 1  Gram balance, accurate to 0.1 gram
 1  Thermometer
 2  Stir rods
 1  Foam cup

Instructions for this kit are available online, see Additional Information for links to the instructions and more.

You will also need from home:

- Water
- Ice
- Salt
- Sugar
- Teaspoon
- Lab notebook
Additional Information

Instructions

Instructions

Instructions are available online: Chemistry of Ice Cream Making Instructions

For troubleshooting tips, please see:   Frequently Asked Questions

Area of Science Chemistry, Cooking & Food Science
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