As we explored how matter changes, students observed what happened when root beer was added to ice cream.
The rough surface of the ice cream provided thousands of tiny nucleation sites, forcing dissolved carbon dioxide gas out of the soda.
As the gas escaped, the fats and proteins in the melting ice cream trapped the bubbles, creating the thick, frothy foam we all recognize.
It was a fun (and delicious!) way to see science come to life right before our eyes!
