Taste of science
A local high school celebrated Science Week with some experimental ice cream.
CANNING College celebrated National Science Week with a delicious experiment that tickled students’ tastebuds.
A lunch-time cooking experiment showed students how they could use liquid nitrogen to make icecream.
Head of science Tony Herbert said liquid nitrogen’s boiling point was about -200 degrees, which meant it was cold enough to cool cream and milk.
“Throw in some chocolate biscuits, sugar, vanilla and choc topping and you have got delicious cookies and cream ice-cream,” he said.
The ice cream creation was just one of a number events at the college, with a science show, several rocket launches and competitions all running throughout the week.
Mr Herbert said National Science Week, which ran from August 11 to 19, was an important and popular event on campus.
“Our science program, along with our celebration of Science Week, is one way of helping students appreciate the role that science will play in helping them to maintain and improve the economies, societies and environments in which they will live,” he said.
Michelle Ruto, Siti Yusni and Dina Cyiza enjoy ice cream produced with liquid nitrogen.