Practical 4 - Investigating the fat and air content of the ice cream under a microscope

Practical 4 - Investigating the fat and air content of the ice cream under a microscope

We looked at each ice cream under a microscope to look at the structure and size of the fat globules and the air bubbles.

Microscopes slides with ice cream

Microscope used to view the ice cream

When we looked at each ice cream under the microscope we found that the size of air bubbles and fat globules differed dramatically for each ice cream. In order to do so i used the diagram below to differ between each substance within the ice cream.

Expensive ice cream

Under the microscope the expensive ice cream appeared to have relatively small bubbles of air. Although did have a significant amount of fat.

Medium priced ice cream

Under the microscope the medium priced ice cream had much larger bubbles of air. This is supported by the previous experiment where in the volume of air in ice cream was estimated. Although the globules of fat appear to be smaller than the expensive ice cream.

Cheap ice cream

Under the microscope the cheap ice cream had very large bubbles of air in comparison with the medium priced ice cream. It also appeared to have the most globules of fat as well.