USD Chemistry and Biochemistry

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Ice Cream in Gelato Country

There is a great deal of chemistry that goes into ice cream:  freezing point depression, emulsification, thickening get the point.  During our lectures of milk and dairy, including cheese, students had a chance to make a crude form of ice cream.  Although simple enough to be done in our rather narrow classroom, the experiment was a great way to illustrate the impact of salt on ice.  Van't Hoff would be proud.  The cream did not set completely but it was nonetheless delicious.  

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Reader Comments (2)

Yum - can't have too much gelato - I am a stracciatella fan myself.

January 21, 2013 | Unregistered CommenterDebbie Tahmassebi

Love it too! I also love the nocciola (hazelnut). Wow, good stuff! See you soon.

January 21, 2013 | Registered CommenterPeter Iovine

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