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Ice Cream Break with Nanoscience: Nucleation and Colloid Suspensions

Ice cream in a glass
Subject
Chemistry
General Science
Physical Science
Education Level
Adult
High School
Middle School

This lesson is designed to demonstrate how liquid nitrogen cools a mixture at such a rapid rate that it precipitates extremely fine ice crystals from a homogeneous mixture of cream and other ingredients. It is also designed to show how ice cream can be made smoother and creamier through nano-sized particles. Through observation and interaction students will: learn about colloids; nucleation;  and crystal formation.

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