{"id":1567,"date":"2014-06-25T19:06:15","date_gmt":"2014-06-25T19:06:15","guid":{"rendered":"https:\/\/staging.asminternational.org\/edfas\/video\/ice-cream-chemistry-the-inside-scoop-on-a-classic-summer-treat\/"},"modified":"2014-06-25T19:06:15","modified_gmt":"2014-06-25T19:06:15","slug":"ice-cream-chemistry-the-inside-scoop-on-a-classic-summer-treat","status":"publish","type":"video","link":"https:\/\/www.asminternational.org\/edfas\/videos\/-\/journal_content\/56\/10192\/19715491\/VIDEO\/","title":{"rendered":"Ice cream chemistry: The inside scoop on a classic summer treat"},"content":{"rendered":"<p>\n\tThe summer weather is here, and if you have been out in the sun, you are probably craving some ice cream to cool off. In the American Chemical Society&#8217;s latest Reactions video, American University assistant professor Matt Hartings, Ph.D., breaks down the chemistry of this favorite frozen treat, including what makes ice cream creamy or crunchy, and why it is so sweet.<\/p>\n<p>\n\t&nbsp;<\/p>\n<p>\n\t&nbsp;<\/p>\n","protected":false},"featured_media":0,"template":"","class_list":["post-1567","video","type-video","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ice cream chemistry: The inside scoop on a classic summer treat - Electronic Device Failure Analysis Society<\/title>\n<meta name=\"robots\" content=\"noindex, follow\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ice cream chemistry: The inside scoop on a classic summer treat - Electronic Device Failure Analysis Society\" \/>\n<meta property=\"og:description\" content=\"The summer weather is here, and if you have been out in the sun, you are probably craving some ice cream to cool off. 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