Reactions, Ice Crystals
Ice cream chemistry: The inside scoop on a classic summer treat (video)
WASHINGTON, — The summer weather is here, and if you’ve been out in the sun, you’re probably craving some ice cream to cool off. In the American Chemical Society’s latest Reactions video, American University Assistant Professor Matt Hartings, Ph.D., breaks down the chemistry of this favorite frozen treat, including what makes ice cream creamy or crunchy, and why it is so sweet.
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American Chemical Society, ACS is a congressionally chartered independent membership organization which represents professionals at all degree levels and in all fields of chemistry and sciences that involve chemistry.
