WASHINGTON, June 17, 2014 — The summer weather is here, and if you've been out in the sun, you're probably craving some ice cream to cool off. In the American Chemical Society's latest Reactions video, American University Assistant Professor Matt Hartings, Ph.D., breaks down the chemistry of this favorite frozen treat, including what makes ice cream creamy or crunchy, and why it is so sweet. The video is available at http://youtu.be/-rlapUkWCSM
Subscribe to the series at Reactions YouTube, and follow us on Twitter @ACSreactions to be the first to see our latest videos.
The American Chemical Society is a nonprofit organization chartered by the U.S. Congress. With more than 161,000 members, ACS is the world's largest scientific society and a global leader in providing access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences. Its main offices are in Washington, D.C., and Columbus, Ohio.
To automatically receive news releases from the American Chemical Society, contact email@example.com.
Follow us: Twitter Facebook
AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert! system.