Researchers in Switzerland have been using X-Rays to look at ice crystals formed in ice cream to better understand how avalanches occur. The X-Rays yield sections, similar to what you might see in a profile of the earth’s layers, only this time it’s of ice cream that has been sitting in a freezer.
The benefit from their studies, other than, you know, help with avalanches: our ice cream may taste better. According to the BBC: “Nestle is hoping to reveal the exact conditions under which ice crystals merge and grow. When the crystals get big enough they change the texture of ice cream and alter how it feels when it is eaten.”
If Nestle can figure out how to slow the crystallization process down, that means more creamy ice cream! Godspeed!
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