Ice Cream

Salt and sugar can both help ice melt faster by lowering the freezing point of water. Vinegar, on the other hand, can lower the freezing point even more than salt or sugar, potentially making ice freeze longer when added to water.

The metal tray has both a higher specific heat (ability to gain or hold heat) and a higher conductivity (ability to transfer heat). So while the ice cream will increase in temperature where you touch it (and hence only absorb a small amount of body heat), the tray can absorb more heat, and transfer it to all of the metal and ice in the tray.

(This is also why you can lick a wooden pole in the winter, but not a metal one!)

A common misconception. Salt lowers the FREEZING POINT of water, not the temperature. Normally water turns to ice at 0 Celsius / 32 Fahrenheit, but with salt added, that might drop to -5 C or 23 F, meaning that water at that temperature will run off as liquid, rather than having to be plowed, as ice/snow.

In Ye Olde Days of summer, salt was an essential component of the hand cranked Ice Cream Bucket because it allowed the supercooled water to effectively circulate around the milk-filled cylinder. Chunky ice would not have cooled it nearly so fast, condemning the poor kid to a lot more cranking before he could taste his sweet dish.

Melting ice cream is a physical change because it has the ability to go back to it's frozen form and be ice cream again. The chemical identity of it isn't changed.

Soft serve ice cream typically has a higher air content and lower fat content compared to hard ice cream. This means soft serve has a looser structure and less stability, making it more prone to melting quickly when exposed to heat or room temperature. Hard ice cream, with its denser structure and higher fat content, can hold its shape better and melt more slowly.

Salt (NaCl) is an electrolyte. This means it completely dissociates into Na+ and Cl- when added to water. Both form a hydration shell which prevents water molecules from sliding over each other to generate heat. Formation of these bonds also removes heat from the solution.

The formation of solid water requires temperatures below its freezing point, so the ice is already colder than O C. Salt also disrupts the crystalline lattice structure that water assumes as it freezes. (This is why ice bergs form below the surface of the water, as opposed to forming in sheets as fresh water would). The salt is preventing the formation of ice, which allows the temperature of the water to fall below its freezing point. (Ex: In arctic ocean waters (below freezing), fish accumulate anti-freeze molecules in their skin to keep them from freezing)

End result: you have liquid water below its freezing point. The ice still present is below its freezing point already. Salt doesn't lower water's freezing point since there was no chemical change. Why ice doesn't do this normally is a function of surface area.

Fill the plastic freezer bag with 1 cup of rubbing alcohol and 2 cups of water. Try to get as much air out of the freezer bag before sealing it shut. Place the bag and its contents inside a second freezer bag to contain any leakage. Leave the bag in the freezer for at least an hour.

The best blizzard would have to be the Oreo or Cookie Dough blizzard.

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The Reeses blizzard is really good!

Frozen ice-cream is ice-cream that has been cooled to the point where it's state is solid. In most normal fridge-freezers it is stored at -5 to -8 degrees celcius. In this state the atoms are tightly packed together, and they vibrate very little.

Melted ice-cream has been heated so that it has become a liquid. This means that it has past the melting point of the substance that makes up the ice-cream. In this state, the atoms are a lot more free to move, and not so tightly packed together.

If the ice-cream were to be heated further, then the water in the substance would evaporate, leaving behind anything else that made up the ice-cream.

If you're thinking along the lines of artificial heating or heating pads/hot ice;

Sodium acetate trihydrate crystals melt are melted at around 58 °C, dissolving in their crystallization water. When they are heated to around 100 °C, and subsequently allowed to cool, the aqueous solution becomes supersaturated. This solution is capable of supercooling to room temperature without forming crystals. By clicking on a metal disc in the heating pad or whatever container this solution is contained in, a nucleation center is formed which causes the solution to crystallize into solid sodium acetate trihydrate again. The bond-forming process of crystallization is exothermic, hence strong heat is emitted (which can be very dangerous if exposed to skin and cause second degree burns). Hope that helps. Make sure to recommend. Cheers :)

Joey, MIT undergrad

Homogeneous

There are 128 ounces in a gallon.

128 / 3 = 42.6666667 3 ounce scoops per gallon of ice cream.

Yes, ice cream can melt in Antarctica if exposed to high enough temperatures, such as inside a warm building. While the outside temperature is extremely cold in Antarctica, indoor temperatures are typically kept above freezing to prevent water pipes from freezing.

Rocky road ice cream is a combination of chocolate ice cream with nuts (usually almonds) and marshmallows, creating a rich and indulgent treat. It falls under the category of a mixed or composite mixture.

There isn't a scientific way to stop ice cream from melting. Ice cream melts because it is made up of fat and water, which are both prone to melting when exposed to heat. The best way to slow down melting is to keep it in a very cold environment or use special additives that can help maintain its texture for longer periods.

Yes.

Heterogeneous and Homogeneous are both terms used to described mixtures (substances with a varied composition) on a macroscopic level (visible to the unaided human eye.) A homogeneous mixture would appear to be of the same all throughout. For example, Koolaid or Steel (steel has both carbon and iron in it.) A heterogeneous mixture has a visibly varied composition, for example sand.

No, they didn't. Feasts were originally called Big Feast. Made by Walls. Festivals were a similar lolly, but made by Treats.

When ice cream melts, it undergoes a physical change. The change is reversible, as the process involves a phase change from solid to liquid without any change in the chemical composition of the ice cream.

You don't use rock salt in ice cream, unless you want salty ice cream. You use rock salt (though table salt or sea salt would work just about as well) in the freezer to get it colder than you could with a mixture of ice and water.

because all the cold ice cream hits the back of your mouth really fast See below. An ice-cream headache, also known as brain freeze, cold-stimulus headache, cold headache, or its given scientific name sphenopalatine ganglioneuralgia (meaning "nerve pain of the sphenopalatine ganglion"), is a form of brief cranial pain or headache commonly associated with consumption (particularly quick consumption) of cold beverages or foods such as ice cream. It is caused by having something cold touch the roof of the mouth (palate), and is believed to result from a nerve response causing rapid dilation and swelling of blood vessels or a "referring" of pain from the roof of the mouth to the head. The rate of intake for cold foods has been studied as a contributing factor.
it doesn't besause the roof of your mouth has senstive nerves so when you taste something cold it sends it through the nerves to tell you its cold try putting ur thumb and push on the roof of your mouth
When something cold touches the center of the palate, the cold temperature can set off certain nerves that control how much blood flows to your head. The nerves respond by causing the blood vessels in the head to swell up. This quick swelling of the blood vessels is what causes a headache.

Ice cream contains fat, sugar, and air, which help inhibit the formation of large ice crystals and keep the mixture soft. The presence of these ingredients impedes the freezing process by lowering the freezing point of the mixture, resulting in a smoother and creamier texture.

Crystals form on ice cream when the water content in the ice cream freezes and solidifies into ice crystals. Factors like the speed of freezing, temperature fluctuations, and the ingredients used in the ice cream can affect crystal formation. Rapid temperature changes or improper storage can lead to larger ice crystals, resulting in a gritty texture.