Science behind edible water bubble
Edible water bubble:-
It is called Ooho and is presented as an innovative alternative solution to the classic plastic bottles and to mitigate container contamination. It consists of “spherified” water in a fine ecological and edible membrane that allows drinking without generating waste. And behind it there is an important Spanish touch. One of his co-inventors is Rodrigo García González who, together with his partner Pierre-Yves Paslier and a team in London where other Spanish designers are also, wants to revolutionize the world of bottled water with Ooho.
It's application:-
Its edible spheres are based on a technique already known and in fact popularized in the world of cooking by Ferran Adría, spherification. Ooho uses a double membrane to contain water based on two ingredients: sodium alginate, a natural thickener (E-401) from algae and calcium lactate (E-509). Both compounds combined generate a transparent gel wall, but solid enough to conserve liquid inside. In addition, its materials are much cheaper than plastic, so its manufacture is almost low cost. And of course you can eat.
How to make edible water bubble:-
Sodium alginate (Na c6 h7 o6)n :- it's seaweed based algae
Calcium lactate (C6 H10 Ca O6):- its a stabilizers used to retain the water inside the bubble
Step1:- Add sodium alginate (8g) in a little warm water (80g) and mix really well. Continuously mix for 10 mins.
Step2:- add calcium lactate in water at room temperature and mix well for one minute.
Step3:- transfer the water with calcium lactate into a bowl and now sodium alginate mixture will be little bit thicker, add a scope of that solution into the calcium lactate water mixture slowly , that bubble started filling the water to the atmost point. Now the edible water bubble is ready to be popped.
Science behind its process:-
when the sodium alginate mixture added to the calcium lactate mixture, the sodium alginate will allow the water to get inside (osmosis process) lower concentration to higher concentrations. But we need a stabilizers to stabilize it so that were the calcium lactate takes part , it stabilizers the water transfermations after concentration attaining equilibrium. So it will keep the water inside the bubble.
Achievement and awards:-
The design and concept of Ooho have already won numerous awards and their spheres have even been used in various events. Now they want to market them to try to help reduce the environmental impact generated by plastic bottles.
Fallback reasons:-
Although some voices point out that their ability to be an alternative is limited because the spheres degrade in a few days.
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