From: "Stuart, Ralph" <Ralph.Stuart**At_Symbol_Here**KEENE.EDU>
Subject: Re: [DCHAS-L] Restaurant use of liquid nitrogen for ice cream?
Date: Fri, 31 Aug 2018 11:46:08 +0000
Reply-To: ACS Division of Chemical Health and Safety <DCHAS-L**At_Symbol_Here**PRINCETON.EDU>
Message-ID: 72993871-90AD-40C4-8655-A6F6CA3A2229**At_Symbol_Here**

> >Would safety guidelines for liquid nitrogen use in a restaurant differ from the standards set for lab use? If so, what differences would be taken into consideration?

Yes, liquid nitrogen quality must be considered. I investigated this when a chemistry demonstration using liquid N2 to make ice cream was proposed for one of our dorms. Vendors can supply "food grade" liquid nitrogen which is produced in a way that avoids contamination from oils and other impurities in the machinery that produces the N2. This grade of liquid nitrogen is more expensive than lab N2 and the price difference led our chemists to move on to other "cool" demonstrations of chemistry in real life.

Something else I didn't know until the question arose, which is why I love this job ;).

- Ralph

Ralph Stuart, CIH, CCHO
Environmental Safety Manager
Keene State College
603 358-2859


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