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Date: Mon, 5 Mar 2001 16:52:40 -0700
From: PETER CRAFT <CRAFTYPHANTOM@FREEMAIL.COM.AU>
Subject: Ice cream sodas
Forgive my ignorance, but the day some chemistry students were making ice
cream sodas (dropping ice cream into some cola) and noted that when the
ice cream hits the soft drink it rapidly "fizzes" up. They were curious
about the cause of this sudden gas evolution as the same thing did not
occur when blocks of ice were dropped into a drink. This, they reasoned,
excludes temperature as being the only mechanism involved when the ice
cream was added. After consulting my fellow teachers the best we could
summize was that the rapidly melting ice cream my provide sites of
nucleation. We were uncertain about this as we are more familiar with
nucleation as an explanation in the process of boiling. Could anyone set
us right?