Wednesday, October 28, 2009

Kathryn Rem: Better cooking through chemistry

“Let the magic begin,” announced Harshavardhan Bapat to a crowd of students as he stirred liquid nitrogen into a bowl of sugar and heavy cream.

With a temperature of -320 degrees F, the nitrogen turned into a white gas when poured, looking a bit like puffy Cumulus clouds.

Last week was National Chemistry Week. At the University of Illinois Springfield, the annual event was celebrated by the school’s Chemistry Club with a public demonstration of instant ice cream-making.

The story was featured in an October 28, 2009 article in the State Journal-Register.

Download a PDF of the article.