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 over 2 years ago

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


Viewed
7483 times

More from MIT Engineering K-12 Video Pilot 2

Plungers and horses, a story of vacuum and pressure

Plungers and horses, a story of vac...

Added almost 3 years ago | 00:00:00 | 2660 views

Does Water Conduct Electricity

Does Water Conduct Electricity

Added almost 3 years ago | 00:03:53 | 5090 views

Gas Pressure

Gas Pressure

Added almost 3 years ago | 00:04:55 | 3874 views

A Bright Idea: Getting Electricity from Lemons

A Bright Idea: Getting Electricity ...

Added almost 3 years ago | 00:04:57 | 4244 views

Light in the Shadows: the Poisson Spot

Light in the Shadows: the Poisson Spot

Added almost 3 years ago | 00:08:31 | 5377 views

Blender, the Next Stove? (The Joule Experiment)

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

Added almost 3 years ago | 00:06:51 | 2621 views