{"id":637,"date":"2016-11-30T19:29:49","date_gmt":"2016-11-30T18:29:49","guid":{"rendered":"http:\/\/agora.xtec.cat\/ins-esc-danielmangrane\/?p=637"},"modified":"2016-11-30T19:30:51","modified_gmt":"2016-11-30T18:30:51","slug":"fem-gelat-a-lantiga","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/ins-esc-danielmangrane\/vertex\/fem-gelat-a-lantiga\/","title":{"rendered":"Fem gelat &#8220;a l&#8217;antiga&#8221;"},"content":{"rendered":"<p>Els alumnes de 1r d&#8217;ESO de l&#8217;assignatura de &#8220;cuina i qu\u00edmica&#8221; han fet gelats de iogurt utilitzant un m\u00e8tode molt antic: la mescla de gel i sal, tamb\u00e9 coneguda com a mescla frigor\u00edfica o criog\u00e8nica. Una mescla frigor\u00edfica \u00e9s aquella en la qual s&#8217;obt\u00e9 una temperatura menor que la de cada component per separat, sent la m\u00e9s comuna el gel amb sal. Aquesta barreja s&#8217;ha fet servir tradicionalment per a la fabricaci\u00f3 de gelats.<a href=\"http:\/\/agora.xtec.cat\/ins-esc-danielmangrane\/wp-content\/uploads\/usu362\/2016\/11\/IMG-20161130-WA0014.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-639 alignright\" src=\"http:\/\/agora.xtec.cat\/ins-esc-danielmangrane\/wp-content\/uploads\/usu362\/2016\/11\/IMG-20161130-WA0014-169x300.jpg\" alt=\"img-20161130-wa0014\" width=\"169\" height=\"300\" srcset=\"https:\/\/agora.xtec.cat\/ins-esc-danielmangrane\/wp-content\/uploads\/usu362\/2016\/11\/IMG-20161130-WA0014-169x300.jpg 169w, https:\/\/agora.xtec.cat\/ins-esc-danielmangrane\/wp-content\/uploads\/usu362\/2016\/11\/IMG-20161130-WA0014-768x1365.jpg 768w, https:\/\/agora.xtec.cat\/ins-esc-danielmangrane\/wp-content\/uploads\/usu362\/2016\/11\/IMG-20161130-WA0014-576x1024.jpg 576w, https:\/\/agora.xtec.cat\/ins-esc-danielmangrane\/wp-content\/uploads\/usu362\/2016\/11\/IMG-20161130-WA0014.jpg 900w\" sizes=\"auto, (max-width: 169px) 100vw, 169px\" \/><\/a><\/p>\n<p><strong>L&#8217;experiment consisteix en el seg\u00fcent<\/strong>:<\/p>\n<ul>\n<li>S&#8217;introdueix el iogurt en una bossa zip petita.<\/li>\n<li>S&#8217;omple una altra bossa zip d&#8217;una mida m\u00e9s gran amb la barreja de gel picat i sal.<\/li>\n<li>S&#8217;introdueix la bossa petita dins de la gran, tenint en compte que tota ella estigui envoltada de gel i sal.<\/li>\n<li>S&#8217;embolica la bossa gran amb un drap de cuina<\/li>\n<li>S&#8217;espera entre 15 i 30 minuts i ja es pot menjar el gelat!<\/li>\n<\/ul>\n<p><a href=\"http:\/\/agora.xtec.cat\/ins-esc-danielmangrane\/wp-content\/uploads\/usu362\/2016\/11\/IMG-20161130-WA0016.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-641 alignleft\" src=\"http:\/\/agora.xtec.cat\/ins-esc-danielmangrane\/wp-content\/uploads\/usu362\/2016\/11\/IMG-20161130-WA0016-169x300.jpg\" alt=\"\" width=\"169\" height=\"300\" srcset=\"https:\/\/agora.xtec.cat\/ins-esc-danielmangrane\/wp-content\/uploads\/usu362\/2016\/11\/IMG-20161130-WA0016-169x300.jpg 169w, https:\/\/agora.xtec.cat\/ins-esc-danielmangrane\/wp-content\/uploads\/usu362\/2016\/11\/IMG-20161130-WA0016-768x1365.jpg 768w, https:\/\/agora.xtec.cat\/ins-esc-danielmangrane\/wp-content\/uploads\/usu362\/2016\/11\/IMG-20161130-WA0016-576x1024.jpg 576w, https:\/\/agora.xtec.cat\/ins-esc-danielmangrane\/wp-content\/uploads\/usu362\/2016\/11\/IMG-20161130-WA0016.jpg 900w\" sizes=\"auto, (max-width: 169px) 100vw, 169px\" \/><\/a><a href=\"http:\/\/agora.xtec.cat\/ins-esc-danielmangrane\/wp-content\/uploads\/usu362\/2016\/11\/IMG-20161130-WA0013.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-640 alignleft\" src=\"http:\/\/agora.xtec.cat\/ins-esc-danielmangrane\/wp-content\/uploads\/usu362\/2016\/11\/IMG-20161130-WA0013-169x300.jpg\" alt=\"\" width=\"169\" height=\"300\" srcset=\"https:\/\/agora.xtec.cat\/ins-esc-danielmangrane\/wp-content\/uploads\/usu362\/2016\/11\/IMG-20161130-WA0013-169x300.jpg 169w, https:\/\/agora.xtec.cat\/ins-esc-danielmangrane\/wp-content\/uploads\/usu362\/2016\/11\/IMG-20161130-WA0013-768x1365.jpg 768w, https:\/\/agora.xtec.cat\/ins-esc-danielmangrane\/wp-content\/uploads\/usu362\/2016\/11\/IMG-20161130-WA0013-576x1024.jpg 576w, https:\/\/agora.xtec.cat\/ins-esc-danielmangrane\/wp-content\/uploads\/usu362\/2016\/11\/IMG-20161130-WA0013.jpg 900w\" sizes=\"auto, (max-width: 169px) 100vw, 169px\" \/><\/a><\/p>\n<p>Els ingredients per fer el gelat poden ser molt variats: sucs, llet, etc.<\/p>\n<p><strong>Qu\u00e8 ha passat?<\/strong><\/p>\n<p>L&#8217;explicaci\u00f3 de per qu\u00e8 amb aquesta barreja s&#8217;aconsegueix un descens de la temperatura capa\u00e7 de congelar el iogurt \u00e9s la seg\u00fcent: el gel t\u00e9 una mica d&#8217;aigua l\u00edquida sobre la seva superf\u00edcie. La sal que afegim es dissol en aquesta aigua i es forma una dissoluci\u00f3 saturada (l&#8217;aigua ha adm\u00e8s tota la sal que \u00e9s capa\u00e7 de dissoldre, per\u00f2 encara hi ha sal per dissoldre). El sistema \u00e9s inestable i la soluci\u00f3 \u00e9s fondre m\u00e9s gel i aconseguir aix\u00ed m\u00e9s aigua l\u00edquida. Per fondre el gel es necessita calor, que s&#8217;extreu del propi sistema. Aix\u00ed s&#8217;aconsegueixen temperatures per sota dels 10\u00baC o fins i tot m\u00e9s baixes, depenent de les proporcions de gel i sal.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Els alumnes de 1r d&#8217;ESO de l&#8217;assignatura de &#8220;cuina i qu\u00edmica&#8221; han fet gelats de iogurt utilitzant un m\u00e8tode molt antic: la mescla de gel i sal, tamb\u00e9 coneguda com a mescla frigor\u00edfica o criog\u00e8nica. Una mescla frigor\u00edfica \u00e9s aquella en la qual s&#8217;obt\u00e9 una&hellip;  <a href=\"https:\/\/agora.xtec.cat\/ins-esc-danielmangrane\/vertex\/fem-gelat-a-lantiga\/\" title=\"Read Fem gelat &#8220;a l&#8217;antiga&#8221;\">Llegeix m\u00e9s\u00bb<\/a><\/p>\n","protected":false},"author":1,"featured_media":641,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[29,3],"tags":[83,112],"class_list":["post-637","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-portada","category-vertex","tag-eso","tag-fisica-i-quimica"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/agora.xtec.cat\/ins-esc-danielmangrane\/wp-json\/wp\/v2\/posts\/637","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agora.xtec.cat\/ins-esc-danielmangrane\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agora.xtec.cat\/ins-esc-danielmangrane\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/ins-esc-danielmangrane\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/ins-esc-danielmangrane\/wp-json\/wp\/v2\/comments?post=637"}],"version-history":[{"count":3,"href":"https:\/\/agora.xtec.cat\/ins-esc-danielmangrane\/wp-json\/wp\/v2\/posts\/637\/revisions"}],"predecessor-version":[{"id":651,"href":"https:\/\/agora.xtec.cat\/ins-esc-danielmangrane\/wp-json\/wp\/v2\/posts\/637\/revisions\/651"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/ins-esc-danielmangrane\/wp-json\/wp\/v2\/media\/641"}],"wp:attachment":[{"href":"https:\/\/agora.xtec.cat\/ins-esc-danielmangrane\/wp-json\/wp\/v2\/media?parent=637"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agora.xtec.cat\/ins-esc-danielmangrane\/wp-json\/wp\/v2\/categories?post=637"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agora.xtec.cat\/ins-esc-danielmangrane\/wp-json\/wp\/v2\/tags?post=637"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}