Why is everything in my freezer frozen harder than a stone, but the ice cream is always very soft?
138338
i have noticed that some brands freeze harder than others.the name brands (edys,breyers) are harder than store brands.
582636
Try dissolving sugar in water then freezing it this is a solid solution. The solute is the sugar and the water is the solvent
272612
NO2 ice cream is actually really good...its really smooth because the ice crystals don't have time to grow large.  But...we did this in high school and I loved putting random stuff in and then smashing it.  Lettuce was really sweet...so i'd do that for hours at a time if I could.
1014216
The release of CO2 gas in from the pop will make small crystals out of the sugar and syrup solution because of an increase in the freezing point of the solution.  But your freezer is likely to be a bit colder than 3.3 degrees, maybe between 1 and 2.5.
1042591
Assumption is that you have a source of food that you can freeze.\n\nFreezing is a tough science, because of the water content in the food.  Water expands when the temperature drip to below 4 degree C.\n\nImplication, Within the Food, the cell that has water in them(Most does) the water expands, and damage the cell walls.  Thus when you eat the food, the food, is mushy, not firm.\n\nRead the History of Birdeyes Fish Finger, to learn how they solve the issue.
559226
It can.  The temperature to freeze it is much lower than the freezing point of water, most domestic freezers probably do not get cold enough to freeze it.
162986
We typed "how does salt melt ice" into the Yahoo! Search box and were soon traveling the well-worn path to How Stuff Works. \nThere we learned that the answer has to do with melting points. Most people know that water freezes at a temperature of 32°Fahrenheit (0°Celsius). Salt dissolves fairly rapidly in ice, lowering its freezing point in an effect known as freezing point depression, and melting it in the process. \n\nBut what's going on at the molecular level? Basically, salt molecules are bonding with water molecules, making it more difficult for ice to form. The result is a solution with a lower freezing temperature. For example, a 10% salt solution freezes at 20°F (-6°C), while a 20% salt solution freezes at 2°F (-16°C). \n\nYou've also probably noticed the effect of salt water on freezing points if you've tried to make ice cream or if you've wondered why the ocean doesn't freeze at the same time as bodies of fresh water, such as rivers, lakes, and ponds.
71276
Take egg, drop in vinegar, it gets soft after a while. It's the same thing as a bone, I'm sure with some internet searching you can find out why.
75493
Salt lowers the freezing point of water, making the salt/ice combination colder than ice alone.  This makes the ice cream freezing process faster.
132761
Use dry ice. It is always -78 or colder.
582707
Ice takes up more volume than water, so the pressure is higher when you have the water in the freezer.  Crystals form at lower energies where entropy is lower, and higher pressure is equivalent to higher energy, so water remains a liquid.\n\nWhen you open it the pressure is released.  Gas expanding cools the air (entropy again) thus making the surface of the water lower in energy and promoting crystalization.  Poke a hole in the bottle and try this and the crystals will form in the freezer before you open it.
379604
Rock salt and table salt ar two different ionic compounds.  Roack salt, calcium chloride, contains 3 ions: one calcium and 2 chloride ions.  Table salt has only 2 ions: one sodium and one chloride.\nSo who cares?  Well, the more ions (rock salt!) that are added to the ice (to make ice cream), the lower the freezing point of the ice will be.  Rock salt (3 ions) make the ice colder than the table salt (2 ions).  This is the only way the fatty moleculse of the cream can freeze into ice cream.  With table salt the ice just isn't cold enough.  The size of the salt crystals is not relevant.
886956
It already has, or do you not read that all the worlds ice formations are melting at an alarming rate.  Usually when the ice melts in your freezer, it is getting to warm in there.
245980
Is your refrig cold enough?  Should be 43--46 degrees Fahrenheit in there.  Stop drinking out of the milk carton, and get cartons with a cap.\n\nYour refrigerator needs to be cleaned out at least three times per year, unless there are spills or accidents inside there, in which case clean up right awaay.\n\nPasteurized is not the same as sterilized, but tastes better if it is fresh.  Do YOU check the Expiration Date when buying your milk????\n\nIf not, Groucho would put you in the schlemiel category.  Same if you buy from one of those tight small grocers who have their refrig set high as possible.\n\nMilk in the back may have a fresher date.
578593
usually a bag of ice cubes should work and should not turn warm, though it may turn somewhat watery. but when that happens, just switch to another bag. That's what i do all the time and obviously don't do it a place where it can get hot. haha
858544
Because water expands when it freezes..\nTherefore ice is of larger volume than the water it originated from\ntherefore it is less dense..
943048
Whenever the mass of an object is less than the mass of the liquid it displaces, it will float.  That's why a hunk of steel won't float, but a ship made of steel, enclosing lots of unoccupied space, will float.\n\nAs for the ice cream, its made up of lots of fat molecules whipped into a semi-solid.  Its mass is less than the mass of the root beer it displaces...therefore it floats