Ice Cream

Margaret Stambaugh


This lesson was used as a fun activity to celebrate at the end of the semester. It can be adapted to be a lesson in refrigeration and heat engine cycles, but the outline here keeps the scientific basis very relaxed.

Opening Questions:
  1. How do you make ice? (put water in the freezer and get it cold)
  2. So, could you make dry ice (solid CO2) in the refrigerator? Why or why not? (not cold enough, you need something even colder)
  3. What about liquid nitrogen? (same as dry ice, too cold for refrigerator)
  4. The key idea here is that even though a freezer is very cold, low temperature, it is hot compared to liquid nitrogen or dry ice. In other words, it is not the absolute temperatures that are important, it is the difference in temperatures, or relative temperatures, that are important in getting something to freeze.

    To go into heat engines:
  5. How then to you make liquid nitrogen? (heat engine cycle, this would have to be explained. Students probably won’t know what this is.)
Experiment Materials (per group):
Ingredients:
To make approximately one cup servings: all measurements are up to taste, and can be adjusted. It is recommended to use one part milk to every two parts half and half. Experimental Procedure:
Let the students mix the ingredients and flavor as they like. Pour the liquid nitrogen for the students into their bowls a little at a time and have them use the wooden spoons to stir. Continue adding liquid nitrogen in small portions until mixture freezes. It was found that less liquid nitrogen is needed to make several small (one cup) servings than one large (one gallon) batch. Roughly 10 L of liquid nitrogen is necessary to make 15 one-cup batches. Eat and enjoy!


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