Cose Molto Umane di Gianpiero Kesten
2010 - Perché puoi mordere i ghiaccioli ma non il ghiaccio
14 Nov 2025
Perché i ghiaccioli commerciali sono morbidi e facili da masticare mentre i cubetti di ghiaccio fatti in casa sono durissimi? #GhiaccioliScienza #DepressionePuntoDiCongelamento #CristalliDiGhiaccio #ProprietàColligative #ScienzaAlimentare #IngegneriaDelFreddo #Cristallizzazione #StabilizzantiAlimentari #GelatoEGhiaccioli #ChimicaFisica #Termodinamica #FreezePointDepression #IceCrystals #FoodScience #Nucleazione #Idrocolloidi #OverrunGelato #CineticaDiCristallizzazione #ScienzaInCucina #Divulgazione #CoseMoltoUmane #PodcastItaliano #ChimicaQuotidiana #Fiana #FisicaDegliAlimenti Learn more about your ad choices. Visit megaphone.fm/adchoices
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