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Science to Go With Dr. Joe Schwarcz: Ice Cream

22 minutes 34 seconds

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Ice cream is so much more than just a delectable delight. It's a complex matrix of crystals, bubbles, and globules. Fortunately, the delicate structure of ice cream is held together by a combination of chemical reinforcements and top-of-the-line freezing technology. This allows the perfect mix to be delivered to the mouth where the chemicals explode in a fantastic release of flavor and texture. Part of the "Science to Go With Dr. Joe Schwarcz" series.

Media Details

Runtime: 22 minutes 34 seconds

Topic: Health and Safety, Home and Family, Science
Subtopic: Chemistry, Food, Nutrition
Grade/Interest Level: 9 - 12
Standards:

Release Year: 2002
Producer/Distributor: Cerebellum Corporation
Series: Science to Go With Dr. Joe Schwarcz
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Milk is added to a breakfast cereal. Caption: You're staring at the birth of the health food movement,

A sliced bread and few bread crumps. Caption: We've been making it for more than 4,500 years.

A corn mixture travels in a conveyor belt. Caption: Starch and gluten are separated from the germ.

A bull's eye egg in a pan. Caption: that eggs contain lecithin and other ingredients.

Hamburger with patty, tomato, lettuce, and onion. Caption: How it gets there owes a great deal to science.

A scoop of chocolate flavored icecream in a glass bowl. Caption: Dr, Schwarcz, Everybody has a favorite ice cream,

Tomato ketchup is prepared in a large container. Caption: The kind you get cooking tomatoes into paste.

A glass of soft drinks with effervescence popping on its surface. Caption: So what's the real deal. What's the skinny on the fizzy.

Two dip tea bags are inside a transparent glass with water. Caption: This is the second most popular drink in the world.

Grape fruit. Two grape pulps with their skin peeled are zoomed in. Caption: because they are fermented with the grape skins.