1 / 7

Ice Cream

Ice Cream. nano. Nanocamp June 27, 2012 Chris Marin . What is a liquid?. All liquids: have a definite volume conform to the shape of container are not compressible are made up of atoms that aren’t in fixed places. What is a solid?. All solids: have a definite volume

ince
Download Presentation

Ice Cream

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Ice Cream nano Nanocamp June 27, 2012 Chris Marin

  2. What is a liquid? • All liquids: • have a definite volume • conform to the shape of container • are not compressible • are made up of atoms that aren’t in fixed places

  3. What is a solid? • All solids: • have a definite volume • have a definite shape • are made up of atoms in fixed places

  4. What is ice cream?? • It has ice in the name, is it a solid? • Not quite! See how it took the shape of the glass? • Is it a liquid? • Not unless you wait to long! • It’s both!

  5. Colloids • A colloid is one phase mixed into another. • Ice cream is both a foam, emulsion, and sol!

  6. So what is ice cream? • In the above microscope image, A is air bubbles, C is ice crystals, F is fat, and S is a solution of liquid. • A big part of controlling ice cream’s texture is controlling how much air and ice are in the colloid.

  7. nano-ice cream • We will be using liquid nitrogen to rapidly make ice cream • Normally, ice cream takes hours to make, but liquid nitrogen is extremely cold (-321 °F, or 77 K) • The change in temperature when the liquid nitrogen is poured in should be so rapid that the cream doesn’t have time to change to ice • Instead, tiny nanometer sized ice crystals should form, like snow does on a very cold day. • This should make our ice cream very very smooth!

More Related