The Effect Different Flavors of Ice Cream have on their Melting Rate
School Name
Heathwood Hall
Grade Level
10th Grade
Presentation Topic
Consumer Science
Presentation Type
Non-Mentored
Abstract
The purpose of this project was to test the effects that the flavor of Southern Home ice cream had on the rate of which it melts. To conduct this experiment, a tablespoon of each flavor of ice cream was placed into a funnel into a graduated cylinder that collected the volume of ice cream melted. Ten samples for each flavor were placed in an incubator set at 50º Celsius for 10 minutes. After testing this procedure for vanilla, chocolate, and strawberry ice cream, the data displayed that the ice cream melted in descending order of strawberry, chocolate, and vanilla. In conclusion strawberry ice cream melted the slowest, followed by chocolate ice cream, and vanilla ice cream, due to the content of strawberry chunks, which caused the ice cream to melt significantly slower than chocolate and vanilla. The chocolate ice cream melted slower than vanilla due to the cocoa powder and higher fat content. Vanilla melted the quickest because it had a lower fat content and a higher water content which causes ice cream to melt quicker.
Recommended Citation
Beard, Mary Martha and Faulds, Julia, "The Effect Different Flavors of Ice Cream have on their Melting Rate" (2017). South Carolina Junior Academy of Science. 78.
https://scholarexchange.furman.edu/scjas/2017/all/78
Location
Wall 210
Start Date
3-25-2017 10:45 AM
Presentation Format
Oral and Written
Group Project
Yes
The Effect Different Flavors of Ice Cream have on their Melting Rate
Wall 210
The purpose of this project was to test the effects that the flavor of Southern Home ice cream had on the rate of which it melts. To conduct this experiment, a tablespoon of each flavor of ice cream was placed into a funnel into a graduated cylinder that collected the volume of ice cream melted. Ten samples for each flavor were placed in an incubator set at 50º Celsius for 10 minutes. After testing this procedure for vanilla, chocolate, and strawberry ice cream, the data displayed that the ice cream melted in descending order of strawberry, chocolate, and vanilla. In conclusion strawberry ice cream melted the slowest, followed by chocolate ice cream, and vanilla ice cream, due to the content of strawberry chunks, which caused the ice cream to melt significantly slower than chocolate and vanilla. The chocolate ice cream melted slower than vanilla due to the cocoa powder and higher fat content. Vanilla melted the quickest because it had a lower fat content and a higher water content which causes ice cream to melt quicker.
