======Smashing Flowers with Liquid Nitrogen====== **Materials: **{{$demo.materials_description}}\\ **Difficulty: **{{$demo.difficulty_description}}\\ **Safety: **{{$demo.safety_description}}\\ \\ **Categories:** {{$demo.categories}} \\ **Alternative titles:** Cryogenic Flowers, Shattering Flowers Demonstration ====Summary==== {{$demo.summary}} ====Procedure==== - Place a flower (such as a rose or hibiscus) in a tray or container. - Wearing safety glasses and cryogenic gloves, carefully pour liquid nitrogen over the flower until it is completely cooled. - Allow the flower to sit for a few moments to freeze solid. - Using gloved hands or tongs, pick up the flower and squeeze it gently. - Observe as the petals crumble and fall apart, showing how brittle the flower has become. ====Links==== Smashing Flowers Frozen in Liquid Nitrogen - SMUPhysics: {{youtube>qOK9wGTI6L0?}}\\ Rose in liquid nitrogen - frncisscheefilms: {{youtube>apsFQAPVWJM?}}\\ 📄 Freezing a flower in liquid nitrogen - Fizzics Education: [[https://www.fizzicseducation.com.au/150-science-experiments/botany-experiments/freezing-a-flower-in-liquid-nitrogen/?srsltid=AfmBOopToLZUpvsakgsKZDnI3OQpGtRGVMhLFlXpNP7O0OSo6zgLQ93r]]\\ ====Variations==== * Try different plant materials (lettuce leaves, spinach, bananas) to compare brittleness. * Freeze a bouquet and break multiple flowers at once for a dramatic show effect. * Compare the fresh, flexible flower with the frozen, brittle one side by side. ====Safety Precautions==== * Safety glasses required. * Wear cryogenic gloves when handling liquid nitrogen. * Use tongs for handling frozen flowers. * Ensure good ventilation when using liquid nitrogen. * Do not eat flowers after freezing. * Be cautious of fragile petals breaking into small, sharp fragments. ====Questions to Consider==== * Why do flowers become brittle when frozen in liquid nitrogen? * What happens to the water inside the plant cells at -196 °C? * Why does the flower lose its flexibility compared to its normal state? * How does this relate to the concept of cell structure and membranes? * How is this principle applied in freeze-drying to preserve flowers or food?