<span>MicroR Meter, with Sodium Iodide Detector
<span>Geiger Counter, with Geiger-Mueller (GM) Tube or Probe
<span>Portable Multichannel Analyzer</span>
</span>
</span>
Answer:
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The colloid formed by ice cream remains stable only at cold temperatures. When ice cream is warmed above freezing, its dispersed particles absorb energy and begin to move faster. When the fast-moving particles collide, they sometimes stick together.
