Summer Strasser - Ice cream lab.pdf - Name Date Hour Ice Cream Lab Exothermic and Endothermic Reactions Ice cream has been a summer favorite for over a

Summer Strasser - Ice cream lab.pdf - Name Date Hour Ice...

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Name ______________________________ Date _____________ Hour _______ Ice Cream Lab: Exothermic and Endothermic Reactions Ice cream has been a summer favorite for over a hundred years, especially in the United States. Americans have the highest consumption of ice cream in the world, at over 23 quarts per capita per year! Ice cream became popular and affordable to Americans after the invention of a hand cranked ice cream churn by Nancy Johnson, which was patented in 1843. Prior to her device, ice cream was a treat only the wealthy could afford. Ice cream gets its creamy texture from the way the fat molecules, air bubbles, and ice crystals are combined within a highly concentrated mixture of sugar- water. Freezing too fast can cause the ice cream to be grainy, too slow and the ice cream will be soft. Ice keeps things cold because it absorbs heat energy from its surroundings. The freezing point of a liquid is the temperature at which it turns into a solid. In this activity, the salt is added to the ice; it lowers the freezing point, and ice begins to melt. The
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  • Fall '19
  • Thermodynamics, 0°C, 4 cups, ice cream lab, Nancy Johnson

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