A mixture of dry ice and isopropyl alcohol creates a very cold liquid at around -90 °C, which can instantly freeze flowers, candy, or fruit, making them brittle and easy to shatter.

1. Place chunks of dry ice into a pyrex glass or metal container.
2. Carefully pour in isopropyl alcohol until the dry ice is submerged.
3. Wait briefly as the liquid temperature rapidly drops.
4. Using tongs, dip a flower into the mixture for about one minute, then remove and crush it with a hammer, it will shatter like glass.
5. Repeat with candy or a banana and observe how they harden into stone-like solids.

Dry ice: extreme freeze - MEL Chemistry:

📄 Dry ice: extreme freeze - MEL Science: https://melscience.com/AU-en/articles/dry-ice-extreme-freeze/?srsltid=AfmBOooL37sgOqUDG-IthF9nQBcofxUmAw5VY9UnZEhnX9947l2f73bU

• Test different objects (leaves, fruit, marshmallows) to see how freezing affects their texture.
• Use a low-temperature thermometer to follow the temperature as it decreases.

• This experiment must only be performed under professional supervision.
• Always wear goggles, insulated gloves, and a lab coat when handling dry ice and alcohol.
• Do not attempt this experiment at home; the extreme cold can cause severe frostbite.
• Use only glassware rated for very low temperatures to avoid cracking.
• Work in a well-ventilated space, since carbon dioxide gas is released as dry ice sublimates.
• Keep flammable materials away - iso­propyl alcohol is highly flammable.
• Never ingest frozen items made in this mixture.

• Why does adding isopropyl alcohol allow the mixture to reach colder temperatures than dry ice alone?
• How does the rapid freezing change the structure of the flower or fruit?
• Why do frozen objects shatter instead of bending like they normally would?
• How does this process compare to freezing food with liquid nitrogen?