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Mason Jar Ice Cream: Volume and Types of Mixtures

Explore air in ice cream and compare methods of adding air by making a no-churn ice cream in a jar.

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grade:

5

8

time:

1 class period

active lab time:

25

minutes

objectives:

- Explain how air is a key component to ice cream’s texture
- Experiment with and compare ways to add air into a no-churn ice cream
- Use models and drawings to explain components in ice cream

science concepts:

types of mixtures, foams, states of matter

essential questions:

- What is the best way to add air into ice cream without churning?
- Why is air an essential ingredient in ice cream?
- What other factors impact air in ice cream?

how did it go?

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