
Freeze Drying Ice Cream Concepts

Interactive Video
•
Chemistry
•
9th - 10th Grade
•
Hard

Patricia Brown
FREE Resource
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10 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What inspired the narrator to recreate astronaut ice cream at home?
A childhood memory
A science project
A friend's suggestion
A cooking show
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the key process that allows freeze drying to preserve the structure of ice cream?
Evaporation
Condensation
Sublimation
Melting
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why was a larger hose fitting used in the vacuum pump modification?
To increase the speed of air flow
To accommodate more ice cream
To improve flow at low pressures
To reduce noise
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What was the purpose of using a glass flask in the freeze drying setup?
To monitor the ice cream
To reduce costs
To prevent contamination
To increase pressure
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What was the target temperature for freezing the ice cream before starting the freeze drying process?
-10°C
-20°C
-40°C
-30°C
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why was it necessary to apply heat during the freeze drying process?
To melt the ice cream
To speed up sublimation
To change the flavor
To increase pressure
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What issue did the narrator encounter with the chocolate coating during freeze drying?
It became too hard
It didn't freeze dry
It changed color
It absorbed too much moisture
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