Food Science: Spherification


Spherification / BioChemistry / 9th grade 

This module is part of the 10 week project that uses culinary arts (food science: molecular gastronomy) to add arts into a STEM classroom and teach students about energy of food, macromolecules, and the nitrogen cycle.  This specific activity teaches students about the technique of spherification.  Edible fruit juice spheres are made that have a gel shell with a liquid center.

Timing: 45-60 minutes

Topics: Chemistry: Ions, Atoms, Valence Electrons, Chemical Reactions

Materials: Fruit juice, Sodium Alginate, Calcium Chloride, Water, Clear Plastic Cups, Immersion Blender, Food Scale, Pipettes, Slotted Spoon, Plate, Untensils

Aids:

PowerPoint

Teacher Writeup

Student Handout