The smooth texture of a multi-phase treat like the �ice cream soda� can be disrupted by ice crystals near its solid/liquid interface.  Thus, the freezing point of a beverage can be important for successful pairing with a frozen dessert, especially for low-solute-molality diet beverages, which freeze at higher temperatures than their conventionally sweetened counterparts.  In an undergraduate Chemistry Club activity outside of the conventional science laboratory, students make ice cream sodas and use their scientific knowledge to illuminate texture and flavor critiques of diet and conventionally-sweetened desserts.  In a related general chemistry exercise, students study the significance of colligative properties in multi-phase dessert design by determining the freezing points of sucrose and artificial sweetener solutions.  Advanced experiments assess the average molar masses of mixed-sweetener products.  Student enthusiasm for the study of colligative properties is fostered by examining the impact of concentration on selection of appropriate beverages for chilled desserts.

What's wrong with a diet root beer float?  Freezing point depression studies with beverage sweeteners

245th National Meeting (2013)

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