{"id":35103,"date":"2022-12-02T14:34:19","date_gmt":"2022-12-02T20:34:19","guid":{"rendered":"https:\/\/sites.imsa.edu\/acronym\/?p=35103"},"modified":"2022-12-02T14:34:19","modified_gmt":"2022-12-02T20:34:19","slug":"lab-societys-dippin-dots-event","status":"publish","type":"post","link":"https:\/\/sites.imsa.edu\/acronym\/2022\/12\/02\/lab-societys-dippin-dots-event\/","title":{"rendered":"LAB Society’s Dippin’ Dots Event"},"content":{"rendered":"

On November 3, IMSA\u2019s Laboratory Advancement Body (LAB) Society took advantage of the warm temperatures by hosting a homemade Dippin\u2019 Dots event. The event took place by the 05 Slabs, and their advisor, Dr. Kopff assisted in handling the liquid nitrogen, which was the key to the entire event. <\/span><\/p>\n

The science behind making Dippin\u2019 Dots relies on liquid nitrogen, a liquid form of nitrogen that is extremely cold. Its temperatures can get as chilly as<\/span> \u2212195.8\u00b0 C, or \u2212320.4\u00b0 F<\/span><\/a>. Although nitrogen is non-toxic, it\u2019s vital that the liquid nitrogen is taken cautiously as it can cause frostbite from direct contact. Nonetheless, it is very useful for cooling when<\/span> transporting frozen food products, conserving biological samples, and even making Dippin\u2019 Dots<\/span><\/a>!<\/span><\/p>\n

To make the Dippin\u2019 Dots, melted ice cream is filled into a syringe that is ejected into liquid nitrogen. The liquid nitrogen then freezes the droplets of the melted ice cream to create the iconic look of Dippin\u2019 Dots. It takes less than<\/span> 15 seconds<\/span><\/a> for the melted ice cream to be frozen again. The ice cream took multiple forms in this experiment, going from liquid to solid. <\/span><\/p>\n

 At LAB Society\u2019s event, they offered three ice cream flavors: vanilla, chocolate, and strawberry. These flavors were previously thawed so that attendees could fill their pipettes with any flavor.  <\/span><\/p>\n

\"\"

The ice cream flavors offered at the event. | Source: Megan Sia<\/p><\/div>\n

Afterward, they were given a small amount of liquid nitrogen, which they ejected their melted ice cream into. When they finished, Dr. Kopff drained the frozen droplets out of the liquid nitrogen and into a bowl for consumption. <\/span><\/p>\n

\"\"

Dr. Kopff draining the liquid nitrogen. | Source: Megan Sia<\/p><\/div>\n

As an attendee, I enjoyed making my own chocolate Dippin\u2019 Dots! While the droplets weren\u2019t as round or small as the original, it was very fun to apply laboratory skills in a delicious experiment.<\/span><\/p>\n

I wasn\u2019t the only one satisfied with this event though.<\/span> Co-president Kelly Cruz (\u201823)<\/b> described the event as having \u201can influx of students very eager to learn about science. LAB Society\u2019s mission is \u201cto generate interest and provide experience in laboratory research within the IMSA community by providing on- and off-campus opportunities and initiatives.\u201d Overall, this event was a great kick-off that seemed to spark students\u2019 interest in laboratory experience.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

On November 3, IMSA\u2019s Laboratory Advancement Body (LAB) Society took advantage of the warm temperatures by hosting a homemade Dippin\u2019 Dots event. The event took…<\/p>\n","protected":false},"author":686,"featured_media":35106,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1019,2724],"tags":[3972,1031,1290],"coauthors":[3649],"class_list":["post-35103","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-imsanews","category-news","tag-icecream","tag-imsa","tag-science"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sites.imsa.edu\/acronym\/wp-json\/wp\/v2\/posts\/35103","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.imsa.edu\/acronym\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.imsa.edu\/acronym\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.imsa.edu\/acronym\/wp-json\/wp\/v2\/users\/686"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.imsa.edu\/acronym\/wp-json\/wp\/v2\/comments?post=35103"}],"version-history":[{"count":7,"href":"https:\/\/sites.imsa.edu\/acronym\/wp-json\/wp\/v2\/posts\/35103\/revisions"}],"predecessor-version":[{"id":35361,"href":"https:\/\/sites.imsa.edu\/acronym\/wp-json\/wp\/v2\/posts\/35103\/revisions\/35361"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.imsa.edu\/acronym\/wp-json\/wp\/v2\/media\/35106"}],"wp:attachment":[{"href":"https:\/\/sites.imsa.edu\/acronym\/wp-json\/wp\/v2\/media?parent=35103"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.imsa.edu\/acronym\/wp-json\/wp\/v2\/categories?post=35103"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.imsa.edu\/acronym\/wp-json\/wp\/v2\/tags?post=35103"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/sites.imsa.edu\/acronym\/wp-json\/wp\/v2\/coauthors?post=35103"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}