*********************************
There is now a CONTENT FREEZE for Mercury while we switch to a new platform. It began on Friday, March 10 at 6pm and will end on Wednesday, March 15 at noon. No new content can be created during this time, but all material in the system as of the beginning of the freeze will be migrated to the new platform, including users and groups. Functionally the new site is identical to the old one. webteam@gatech.edu
*********************************
The 5th Squishy Physics Saturday will discuss Ice-Cream. Lectures and demonstrations will be carried out by John Coupland, Professor of Food Science at Penn State and President-elect of Professional Society for Food Scientists, and by Dan Souza and Molly Birnbaum, from America’s Test Kitchen.
This year, the Squishy Physics Saturday will focus on the exciting science of “Ice-cream”. Almost everyone loves the silky smooth taste of chocolate melting on their tongue. You might be surprised that a great deal of science is required to produce your favorite ice cream with just the right texture, flavor and appearance. Why would having an ice cream be challenging in the Alpes, at high altitude? Can I say that ice cream is a solid? If so, what is the difference with ice? Is it a simple material or is it made of different substances? What is the role in everything there is in ice cream? Together, we will explore this and other questions related to the exciting and entertaining intersection between science and ice cream. Awards will also be presented to the top middle and high school student submissions for the Squishy Physics photography contest. This contest is organized in conjunction with the Fernbank Science Center.
Attendance is free and open to the public of all ages, with attendees ranging from University Professors and their families to local chefs to interested citizens.
To register for your free ticket visit: squishyphysics.eventbrite.com
