Ice Cream

Yes, cause it is full of sugar !

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Practically all types of ice creams contain carbohydrates (glucides); specific ice creams for diabetics contain nonglucidic sugar substitutes.

But ice creams (also for diabetics) can contain lactose from the milk and some sugars from fruits (a special mention for fructose which don't imply the pancreas or insulin in the metabolic assimilation).

technically you are changing a liquid to a solid or semi-solid as you don't want your ice cream to be hard as a rock

This is NOT a chemical change....no new substance (chemical) is made............only the physical form.

A homogeneous mixture is uniform throughout, and consists of the same material throughout. Road ice cream is not homogeneous, but the chocolate ice cream that is in Rocky road is a homogeneous compound. The entire Rocky Road ice cream, however, would be classified as a heterogeneous mixture. A heterogeneous compound, mixture, reaction or other such object is one that consists of many different items, which are often not easily sorted or separated, though they are clearly distinct.

No, rocky road ice cream is not a compound. It is a mixture of ice cream, marshmallows, nuts, and chocolate. A compound is a substance made up of two or more different elements chemically bonded together.

Yes and no. Some ic cream types like mint chocolate chip and rocky road are heterogenous, meaning they can be separated, but other ice cream types like the classic vanilla or chocolate can't be separated entirely.

Quickly
It depends on what tempuratures it is put in to melt. If it is a very warm tempurature, such as lying an ice cube on hot pavement, it will melt rather speedily. On the contrary, if you were to set an ice cube in the refrigerator, where it is only slightly warmer than the freezer, the ice would melt much more slowly. It varies.

Ice is frozen water while Ice cream is normally something resembling frozen custard. It has quite a high level of fat. There are may sorts of ice cream and thay all have different ingredients. Sorbet is sometimes called a water ice as it has quite a high proportion of water and a low proportion of, or even no, fat. Sorbet's normally have a fruit flavour.

Stirring the ice cream while freezing helps incorporate air into the mixture, resulting in a smoother and creamier texture. It also prevents large ice crystals from forming, leading to a more velvety consistency.

It is not safe to eat ice cream with frostbite on it as this can indicate that the ice cream has been thawed and refrozen multiple times, leading to potential bacterial contamination. It is best to discard ice cream that has frostbite to avoid the risk of foodborne illness.

8.35 pounds.

Because ice is a solid, technically you cannot measure ice using gallon as the units. However, a gallon of water that has turned to ice will have the same weight before and after freezing. This will not be true if the temperature is lowered even further or the ice is under pressure.

At 4 degrees C, just before freezing, a gallon of water weighs 3.79 kg or 8.35 pounds.

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All the above do not take into account that water expands in volume as it freezes (that is why Ice floats) thus if you started with a gallon of water, you would have more than a gallon of ice.

The density of ice is 0.9169, the density of water is 1.0

Therefore a gallon of Ice will weigh 7.5598405 pounds or 3470.4665 grams, while a gallon of water weighs 8.245 pounds or 3785 grams.

Mixing the ice cream as it freezes helps incorporate air into the mixture, creating a lighter and smoother texture. It also prevents ice crystals from forming, leading to a creamier consistency. Additionally, mixing helps distribute flavors evenly throughout the ice cream.

No, diatoms are not added to ice cream to thicken it. Diatoms are a type of algae that are not typically used as a thickening agent in ice cream production. Common thickeners used in ice cream include guar gum, carrageenan, and locust bean gum.

My best guess would be any dark flavor as it would absorb heat better then say, vanilla. Unless flavors like chocolate contain some compound that helps it retain its coldness, I would say chocolate melts quicker.

It was a liquid that was turned into a solid, but it can melt and become a liquid again(and vice versa, freeze and become a solid).

Some people say its both which is technically true.

Ice cream is typically measured in ounces, referring to weight. Fluid ounces are used to measure liquid volume.

Keeping reagents on ice helps to slow down chemical reactions and enzyme activities that may lead to degradation or unwanted changes in the reagent before they are used in the experiment. This helps to ensure the reagents remain stable and maintain their integrity, which is important for obtaining reliable and reproducible results in experiments.

To know how fast this will melt you need to know the amount of stainless steel and the temperature of the stainless steel at the beginning. Then using the formulas of energy needed to heat it (Cp, I think) and melt it (enthalpy) you can calculate when it will melt.

3.78 liters US, 4.54 litres UK (Imperial).

Yes, soda is a homogeneous mixture because it has the same composition and properties throughout its entirety. This means that the different components of the soda, such as carbonated water, sugar, and flavorings, are uniformly distributed and not visibly distinguishable.

The rate at which ice cream melts depends on its composition, particularly the fat and air content. Generally, ice creams with lower fat content melt faster compared to those with higher fat content. However, factors like temperature, air moisture, and size of the ice cream scoop can also influence melting times.

No, eating popsicles will not freeze your brain. While consuming very cold foods can cause a temporary headache, it does not result in the actual freezing of the brain. The pain felt is usually due to rapid temperature change affecting blood vessels in the mouth and throat.

No, the melting time of chocolate ice creams can vary depending on factors such as the amount of fat content, air content, and temperature. Creamier ice creams with higher fat content may melt more slowly than lighter, lower-fat options. Additionally, the presence of added ingredients like stabilizers can affect melting rates.

If the ice is above a certain temperature, the salt will cause the ice to melt by lowering its melting point. The ice will absorb sensible heat as it melts, which means that the temperature of the solution will drop. If the temperature of the solution drops too low, the ice will stop melting unless it can absorb more heat from its surroundings.

heterogeneous

i don't think so, i think the answer they are looking for is probably homogeneous. vanilla has no distinct phases or precipitate (unless you get the fancy kind with the flecks of vanilla beans)