Find out why smaller ice crystals make smoother, richer ice cream in this video hosted by Wisconsin-Madison Professor of Food Engineering, Richard Hartel.

Bytesize Science Presents: The Chemistry of Ice Cream

After several years and millions of views, the American Chemical Society (ACS), the world’s largest scientific society, is bidding farewell to its popular YouTube series Bytesize Science. But you can’t keep a great chemistry video series down for long. We’re proud to announce Reactions, a new weekly video series about the chemistry all around us.  For more Reactions videos, please check out our Youtube channel at: https://www.youtube.com/user/ACSReactions/featured

Natural Sciences

After several years and millions of views, the American Chemical Society (ACS), the world’s largest scientific society, is bidding farewell to its popular YouTube series Bytesize Science. But you can’t keep a great chemistry video series down for long. We’re proud to announce Reactions, a new weekly video series about the chemistry all around us. For more Reactions videos, please check out our Youtube channel at: https://www.youtube.com/user/ACSReactions/featured

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Bytesize Science Presents: The Chemistry of Ice Cream

Bytesize Science Presents: The Chemistry of Ice Cream