Ice cream gets its delicious texture and properties from 3 things: small pockets of air, ice crystals, and fat globules. If you have ever made ice cream, you will know that churning it is very important. This is to evenly distribute air into the cream mixture (otherwise you would have frozen milk, which isn't nearly as tasty). If you churned the cream mixture without cooling, all you would get is butter and buttermilk. As you churn the fats create a foam (air pockets), which is then frozen as an emulsion (two things which don't normally mix) with the other ingredients.
The amount of fat in the ice cream does seem to play a significant role in determining its melt rate- but so do other factors, such as salt, the amount of air (density), and 'stabilizers'. I would check the ingredients of the low fat and light ice cream, they may have ingredients such as polysorbate 80, which is an emulsifier, reduces ice crystal size (makes it smoother), and increase melting time. I have a feeling that the chemistry required to make 'ice cream' without using fat (no cream!), is the reason they take longer to melt. Other factors include the 'hardness' or density (amount of air).
CO2 tank gloves goggles ice bag thick jar (no lid)
Procedure: Before you start making dry ice, wear safety goggles and gloves. You can also wear a jacket if you are a bit clumsy. Remember, touching dry ice may cause severe skin damage, so you have to be fully protected when creating such a substance. Cover the nozzle of the tank with the ice bag. Hold the bag tightly. Make sure that it sticks to the nozzle even if the tank produces a significant amount of pressure. Once the bag is held in place, turn the valve of the tank to release CO2. Keep the valve open for about five to 20 seconds, depending on the amount of dry ice that you’re planning to create. Turn off the valve. Remove the bag from the nozzle and transfer the dry ice to a thick jar. Do not close the jar, since the air pressure coming from the solid carbon can shatter the container. Repeat the entire process if you want more dry ice.
Dry ice may be hard to handle but it is easy to create. You should just exercise the proper precautionary measures to avoid getting hurt in the process.
Do we need to do our art?
ReplyDeleteNo Art homework Homework Kai Feng
DeleteWhat Art homework Kai feng
ReplyDeletewhat makes ice-cream melt?
ReplyDeleteIce cream gets its delicious texture and properties from 3 things: small pockets of air, ice crystals, and fat globules. If you have ever made ice cream, you will know that churning it is very important. This is to evenly distribute air into the cream mixture (otherwise you would have frozen milk, which isn't nearly as tasty). If you churned the cream mixture without cooling, all you would get is butter and buttermilk. As you churn the fats create a foam (air pockets), which is then frozen as an emulsion (two things which don't normally mix) with the other ingredients.
DeleteThe amount of fat in the ice cream does seem to play a significant role in determining its melt rate- but so do other factors, such as salt, the amount of air (density), and 'stabilizers'. I would check the ingredients of the low fat and light ice cream, they may have ingredients such as polysorbate 80, which is an emulsifier, reduces ice crystal size (makes it smoother), and increase melting time. I have a feeling that the chemistry required to make 'ice cream' without using fat (no cream!), is the reason they take longer to melt. Other factors include the 'hardness' or density (amount of air).
oh thx
Deletehow do u prevent ice-cream?
ReplyDeleteon the internet,it says that you must have a "Thermo" box in order to prevent it from melting
Deletehow do we make dry ice?
ReplyDeleteMaterials Used:
DeleteCO2 tank
gloves
goggles
ice bag
thick jar (no lid)
Procedure:
Before you start making dry ice, wear safety goggles and gloves. You can also wear a jacket if you are a bit clumsy. Remember, touching dry ice may cause severe skin damage, so you have to be fully protected when creating such a substance.
Cover the nozzle of the tank with the ice bag. Hold the bag tightly. Make sure that it sticks to the nozzle even if the tank produces a significant amount of pressure.
Once the bag is held in place, turn the valve of the tank to release CO2. Keep the valve open for about five to 20 seconds, depending on the amount of dry ice that you’re planning to create.
Turn off the valve.
Remove the bag from the nozzle and transfer the dry ice to a thick jar. Do not close the jar, since the air pressure coming from the solid carbon can shatter the container.
Repeat the entire process if you want more dry ice.
Dry ice may be hard to handle but it is easy to create. You should just exercise the proper precautionary measures to avoid getting hurt in the process.
Mr kamsari do we need to do the FTGP proud all pages?
ReplyDeleteI was about to ask the same question Daniel
Delete