|Teaching Science through History|
Refrigeration & the Production of Ice
by Veronika Maiseyenka, Andreas Henke, Anna Launus, Falk Rieß & Dietmar Höttecke
This case study addresses food storage in ice houses, use of freezing mixtures, the spread of domestic cooling and modern refrigeration to help convey several thermodynamic concepts: temperature; heat and thermal conduction; insulation; phases and phase transitions (melting, freezing and boiling); melting and boiling temperature; and freezing point and vaporization.
NOS features include:
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