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Gelato Science Reflection

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Gelato Science Reflection

A gelato maker wants to know how ingredients and temperature affect gelato. Read the investigation notes, then use evidence to answer the questions. You can complete this worksheet without making or tasting gelato.

Investigation notes

Ari mixed cream, sugar and vanilla in a bowl. The sugar crystals were visible at first. After stirring, they could no longer be seen, and the mixture tasted evenly sweet. Ari poured the mixture into a sealed metal container and placed it in a larger container packed with ice and salt. After turning the container for 15 minutes, the mixture was thick and scoopable. Later, a scoop left on a warm bench became runny.

1.What type of material is the mixture of cream, sugar and vanilla? Choose the best answer.
  • A mixture, because it contains more than one ingredient
  • A pure element, because it is stirred
  • A single compound, because it tastes sweet
2.The sugar crystals disappear after stirring. What is the best explanation?
  • The sugar dissolved and spread through the cream
  • The sugar changed into a new element
  • The sugar evaporated into the air
3.Complete the sentence: When sugar dissolves evenly in a liquid, the sweet liquid mixture is called a .
4.At the start, the cream mixture could be poured. After cooling and turning, it was thick and scoopable. Which change of state best describes the liquid becoming frozen gelato?
  • Liquid to solid
  • Solid to gas
  • Gas to liquid
5.Later, the gelato became runny on the warm bench. What happened, and what evidence in the notes supports your answer?
6.Which factor helped the mixture freeze in the investigation?
  • The cold ice-and-salt bath
  • The warm bench
  • The vanilla flavour
7.Name one observation Ari could record to compare the mixture before and after chilling. Be specific.
8.Ari wants to test whether turning the container for longer makes the gelato thicker. What should Ari change, and what should stay the same for a fair test?
9.Which result would be the strongest evidence that longer turning made a difference?
  • A measured comparison of thickness after different turning times, with other conditions kept the same
  • Ari says one batch looked nicer
  • A different recipe is tested each time
10.Name another mixture found in a kitchen and identify at least two ingredients or parts in it.
11.Explain one way knowing about mixtures or changes of state could help someone make or store food.

2 printable pages

  • Gelato Science Reflection, page 1 of 2: Investigation notes

    Page 1

  • Gelato Science Reflection, page 2 of 2: 6. Which factor helped the mixture freeze in the investigation?

    Page 2

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