https://padlet.com/adamsme2/Sci7Per1 Heat Transfer en-us 2017-10-02 23:48:44 UTC 2025-11-02 16:24:39 UTC hello@padlet.com https://padlet-assets.s3.amazonaws.com/icons/Soccerball.png adamsme2 https://padlet.com/adamsme2/Sci7Per1/wish/193239334 How was the engineering design process applied to making ice cream?]]> 2017-10-03 00:24:29 UTC https://padlet.com/adamsme2/Sci7Per1/wish/193239334 adamsme2 https://padlet.com/adamsme2/Sci7Per1/wish/194140195 2017-10-05 03:16:02 UTC https://padlet.com/adamsme2/Sci7Per1/wish/194140195 adamsme2 https://padlet.com/adamsme2/Sci7Per1/wish/194142349 Freezing Point Depression]]> 2017-10-05 03:34:35 UTC https://padlet.com/adamsme2/Sci7Per1/wish/194142349 adamsme2 https://padlet.com/adamsme2/Sci7Per1/wish/194143116 Here's what happens. When ice cream is made the old-fashioned way, rock salt (big chunks of salt crystals) is mixed with ice. Only a little water melts before some of the dissolved salt lowers its freezing point. Now when the ice wants to melt, it can absorb lots of heat from the water to do it, and the water still will not freeze. The water is very much colder than the cream mixture. Because heat flows from hot things to cold things, the cream now loses its heat to the water and rapidly cools down.]]> 2017-10-05 03:39:56 UTC https://padlet.com/adamsme2/Sci7Per1/wish/194143116 adamsme2 https://padlet.com/adamsme2/Sci7Per1/wish/284577895 Follow the instructions in the slide. ]]> 2018-09-21 23:55:18 UTC https://padlet.com/adamsme2/Sci7Per1/wish/284577895