Learn how liquid nitrogen cools the ice cream at such a rapid rate that it precipitates super fine-grained (nano) ice cream.
Liquid Nitrogen cools the cream at such a rapid rate that it precipitates super fine-grained crystals that are nanosized.
Nano is very, very small.
Developed for the NISE Network with funding from the National Science Foundation under Award Numbers 0532536 and 0940143. Any opinions, findings, and conclusions or recommendations expressed in this product are those of the authors and do not necessarily reflect the views of the Foundation.