Massachusetts Institute of Technology
Sign in | Create Account

Ostwald Ripening in Ice Cream

Ever wondered why your ice cream gets harder in the freezer over time, losing its creamy texture? Ostwald Ripening is the culprit, an observed thermodynamic phenomenon described in this video.

Comments (0)

It looks like no one has posted a comment yet. You can be the first!

You need to log in, in order to post comments. If you don’t have an account yet, sign up now!

MIT Engineering K-12 Video Pilot 2

MIT Engineering K-12 Video Pilot 2

Category: Engineering | Updated almost 3 years ago

Created
October 31, 2011 11:09
Category
Tags
License
All Rights Reserved (What is this?)
Additional Files


Viewed
7580 times

More from MIT Engineering K-12 Video Pilot 2

Surface Tension

Surface Tension

Added 3 years ago | 00:04:26 | 4385 views

Boyle's Law: Pressure vs. Volume

Boyle's Law: Pressure vs. Volume

Added almost 3 years ago | 00:05:13 | 9295 views

Plungers and horses, a story of vacuum and pressure

Plungers and horses, a story of vac...

Added almost 3 years ago | 00:00:00 | 2688 views

Light in the Shadows: the Poisson Spot

Light in the Shadows: the Poisson Spot

Added 3 years ago | 00:08:31 | 5434 views

Volta and Galvani - Wood

Volta and Galvani - Wood

Added almost 3 years ago | 00:08:11 | 1897 views

Blender, the Next Stove? (The Joule Experiment)

Blender, the Next Stove? (The Joule...

Added 3 years ago | 00:06:51 | 2642 views