Ice Cream Break with Nanoscience: Nucleation and Colloid Suspensions

This lesson is designed to demonstrate how liquid nitrogen cools a mixture at such a rapid rate that it precipitates extremely fine ice crystals from a homogeneous mixture of cream and other ingredients. It is also designed to show how ice cream can be made smoother and creamier through nano-sized particles. Through observation and interaction students will: learn about colloids; nucleation;  and crystal formation.