This book enables high school chemistry teachers to introduce their students to one of the important aspects of chemical engineering and technology: product testing. The science and production of ice cream are used as tools to illustrate the concept of product testing because ice cream is a familiar and interesting topic to students. To provide the foundation for the complex questions of product testing, this book includes background on the chemistry and history of ice cream, along with a series of activities in which students explore the ingredients, melting behavior, texture, and structure of ice cream. Terrific Science Press is the publishing arm of Miami University (Ohio) Center for Chemistry Education. CCE brings chemistry and companion sciences to life for teachers, parents, and students at all levels, encouraging them to work together to solve scientific challenges, think critically, and use their powers of observation. Used Book in Good Condition