Tuesday, September 30, 2014

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Using science to make ice cream

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CNY/NNY/S. Tier: Using science to make ice cream
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NEW YORK STATE FAIR -- We’ve told you about deep fried ice cream and regular ice cream at the fair, but how about ice cream made with liquid nitrogen?

Members of SUNY ESF are hoping to make science fun for children here at the fair. Each day, several departments are showcasing different fields in front of the Horticulture Building. Thursday, the chemistry department is combining light cream, vanilla and sugar with liquid nitrogen to make liquid nitrogen ice cream.

"Nitrogen is a major component of air and therefore, when using, it boils of very quickly, so minus 196 degrees Celsius. It's a liquid which we're using to cool it, so by the time it has cooked the cream, all the liquid is gone, so it is safe to eat," said Kelley Donaghy, SUNY ESF associate professor.

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