Rita McCabe, co-owner of Sub Zero Ice Cream in Nashua, presented a lesson on liquid nitrogen to ConVal’s Chemistry and Physical Science students. Sub Zero uses liquid nitrogen, which freezes at -321 degrees Fahrenheit, to produce dense, crystal-free, premium ice cream instantly.
McCabe showed students what liquid nitrogen looks like and how it behaves, incorporating many chemistry concepts such as the ideal gas law, physical properties, and the Leidenfrost effect into her demonstrations.
The event concluded with making 147 servings of delicious ice cream and, of course, taste testing.