How Chunky Monkey could save your life
Researchers in Switzerland have been using X-Rays to look at ice crystals formed in ice cream to better understand how avalanches occur. The X-Rays yield sections, similar to what you might see in a profile of the earth’s layers, only this time it’s of ice cream that has been sitting in a freezer.
The benefit from their studies, other than, you know, help with avalanches: our ice cream may taste better. According to the BBC: “Nestle is hoping to reveal the exact conditions under which ice crystals merge and grow. When the crystals get big enough they change the texture of ice cream and alter how it feels when it is eaten.”
If Nestle can figure out how to slow the crystallization process down, that means more creamy ice cream! Godspeed!
We’re here to help you navigate this changed world and economy.
Our mission at Marketplace is to raise the economic intelligence of the country. It’s a tough task, but it’s never been more important.
In the past year, we’ve seen record unemployment, stimulus bills, and reddit users influencing the stock market. Marketplace helps you understand it all, will fact-based, approachable, and unbiased reporting.
Generous support from listeners and readers is what powers our nonprofit news—and your donation today will help provide this essential service. For just $5/month, you can sustain independent journalism that keeps you and thousands of others informed.