Today we learned how to make instant ice cream using milk, ice, and salt! We learned that when you add salt to ice, the freezing temperature lowers, making it faster to freeze. Each team was assigned to a different type of milk----soy, fat-free, 2%, and 3% milk. Teams had to put their bag of milk in a big bag of ice and salt to see which type of milk freezes the fastest. We learned that soy milk freezes the fastest with a time of 5 minutes!
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