3rd grade science fair
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3rd grade science fair
Which melts slower: ice cream, frozen yogurt or sorbet? My daughter needs research on the subject. Seems easy but isn’t.
Re: 3rd grade science fair
Dear sdunn0349,
I have listed links that would help with the researching aspect.
1. "Fatty Acids" (http://chemistry.elmhurst.edu/vchembook ... acids.html) - This website discusses that saturated fatty acids have greater melting points than the unsaturated fatty acids. It also mentions, "This molecular structure allows many fatty acid molecules to be rather closely "stacked" together. As a result, close intermolecular interactions result in relatively high melting points." This means that having a higher saturated fat content will result in a higher melting point. Since ice cream tends to have more saturated fat than frozen yogurt, it would make sense that ice cream will melt slower than frozen yogurt and sorbet.
2. "The Science of Soft Serve" (https://www.smithsonianmag.com/smart-ne ... 180964516/) - This website discusses why a soft-serve ice cream melts faster than regular ice cream. Although soft serve does not seem to be related to the research, it talks about how the amount of air affects the melting process.
3. "Stabilizers play an important role in ice cream" (https://www.dairyfoods.com/articles/898 ... -ice-cream) - In this article, the importance of stabilizers will be discovered.
Overall, fat content, protein content, and stabilizers are important factors to consider.
If you have further questions or would like additional information, please let me know.
RicaC
I have listed links that would help with the researching aspect.
1. "Fatty Acids" (http://chemistry.elmhurst.edu/vchembook ... acids.html) - This website discusses that saturated fatty acids have greater melting points than the unsaturated fatty acids. It also mentions, "This molecular structure allows many fatty acid molecules to be rather closely "stacked" together. As a result, close intermolecular interactions result in relatively high melting points." This means that having a higher saturated fat content will result in a higher melting point. Since ice cream tends to have more saturated fat than frozen yogurt, it would make sense that ice cream will melt slower than frozen yogurt and sorbet.
2. "The Science of Soft Serve" (https://www.smithsonianmag.com/smart-ne ... 180964516/) - This website discusses why a soft-serve ice cream melts faster than regular ice cream. Although soft serve does not seem to be related to the research, it talks about how the amount of air affects the melting process.
3. "Stabilizers play an important role in ice cream" (https://www.dairyfoods.com/articles/898 ... -ice-cream) - In this article, the importance of stabilizers will be discovered.
Overall, fat content, protein content, and stabilizers are important factors to consider.
If you have further questions or would like additional information, please let me know.
RicaC