Why store-bought popsicles are so easy to bite through, but home-made ice-cube tray popsicles are hard as rocks. (Chemistry? Physics?)
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Random observation: I had a fla-vor-ice type popsicle once that had unfrozen at some point and then refroze. The crystal structure of the popsicle had completely changed and the popsicle seemed to be made up of delicate little seperate shards instead of one big piece of ice. It was the best popsicle I ever had, and wasn’t even a flavor that I liked that much.
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