Spherifications

Procedure

• Dissolve 1.5 g of sodium alginate in 40 mL of warm water using a hand mixer. Once it’s partially dissolved, add the 150 mL of juice, mix well, and put it in a container with some drops of food coloring.
• In another container, dissolve 2 g of calcium chloride in 500 mL of water.
• Let both solutions rest in the refrigerator for at least 30 minutes.
• Fill the syringe with the alginate and lemonade solution and drip this solution onto the calcium chloride solution.
• Let the spheres harden for one minute, remove them, rinse them with water in another container, and they’re ready to be tasted!

Theoretical explanation

The chemistry of this experiment occurs when sodium alginate and calcium chloride come together. When the drop alginate fall into the other solution, it reacts with the calcium chloride forming a spherical layer of calcium alginate. This new compound has a gel-like texture and is responsible for the consistency of the spheres. Finally, the spheres must be rinsed with water to remove the calcium and sodium chloride residues, and they’re ready to eat!

If the pH of the liquid is too acidic de reaction may not work. That is why pressed lemon juice is not a good candidate for this experiment.