Love the idea that you’re giving tips how to turn it into a project. Most teachers are happy to let you choose your own project, especially when you’ve got your plan down like this!
@@CallMeStingRae Script or not she is articulate, confident and creative. All traits of a very successful student. It’s cute you tried to take away from her abilities, but we all know you’re projecting from your own insecurities in yourself. Maybe do better and see the glass half full and not a crap cracked plastic cup like your greasy head.
Popping Boba! *giggle* This young lady is doing a great job orating the techniques. Her age aside, the script is thorough and it includes steps and curiosities that are often overlooked by professionals presenting the same techniques. I'm hooked.
Is there a way to preserve, or store, the spheres so that they can be sampled at a Science Fair? Or must they be made and tested within a few minutes, so that they do not keep hardening like the outer shell?
Hi - sorry for the delayed reply - you can store the popping boba in the same solution they are made of - e.g. if you use strawberry lemonade, store them in a sealed container with strawberry lemonade. If you store them in water the flavor will diffuse out.
I really appreciate your detailed and informative video! I just got the things to make this for a fun summer science experiment with my kid and her friends! She's a huge fan of chemistry! ❤️ We watched together and decided it was a must!
Hate bubble tea. Cant swallow it but when I heard of popping bobba... On a whole another level. It's like a party in my mouth haha. Had to know how it's made and best video to know! Thanks!
A written list of ingredients can be found here: www.sciencebuddies.org/science-fair-projects/project-ideas/FoodSci_p074/cooking-food-science/juice-balls-science-of-spherification?from=RUclips#materials
Would it still work, if the liquid, that should sphericade be frozen? That ways you can easier make big and equal bobas, or even special shapes, if you’ve got the fitting ice trays
Yes - you can freeze the liquid before solidifying it. This method is called cryoshperification. It is more commonly applied with the reverse spherification technique but also works for direct spherification. When freezing the liquid, you can use molds to better control the shape and size of the spheres. Then drop the frozen liquid in the gelling bath once they are frozen. The shapes will solidify while starting to thaw.
To make larger boba balls, try to find a syringe or dropper with a wider opening that makes larger drops. If you want to make even larger boba balls, you can use the ladle and teaspoon method. Fill a small ladle with calcium chloride solution and the teaspoon with your alginate mixture. Carefully pour the alginate mixture into the ladle to make a larger sphere. Shaking the ladle a little can help to form the sphere. Once the sphere has formed, place the boba ball in the setting bath and let it solidify for a little longer, about 5 minutes. Take the boba balls out of the solution and rinse them with water.
The popping boba pearls should be stored in the liquid they are made from, so they don't lose their flavor. Put the container with the popping boba in the fridge to make them last longer. It is best to consume the popping boba within 24 hours, but they are probably good for up to a week, depending on the liquids you use to make them.
hello, I liked the video very much, my question is, even though I take it out of chlorinated water in 1 minute, the hardening continues, how can I prevent this?
Hi! We're glad you enjoyed the video and have already started experimenting. Getting the technique just right to fit your creative vision can be tricky, but is part of the fun. It definitely requires some experimenting and trial and error. The chemical reaction always continues for a little bit after you remove the sphere from the calcium chloride bath. If you want a less-hardened sphere you can try doing one or more of these things: 1) have the sphere spend less time (not a full minute) in the calcium chloride solution - this will allow less time for the reaction to occur and thus less hardening overall 2) make sure to rinse the spheres off in fresh water immediately after removing from the calcium chloride solution - this will get rid of the reaction occurring on the surface of the sphere 3) try making larger spheres by starting with bigger drops of your food liquid - larger spheres have more volume so less of their contents will be hardened.
Thank you very much for your answer, what kind of water should I leave it in so that I can leave it in the same consistency for a long time in the storage container?
@@yakupfurkankocaoglu8722 You want to store the boba spheres in the solution you used to make the spheres. For example, if you used grape juice to make the spheres, store them in grape juice. This way, the spheres will keep their flavor. If you store them in water, the flavor will dilute, and the spheres lose flavor.
yes; you can also use calcium lactate and sodium alginate for spherification and reverse spherification. See these resources: www.modernistcookingathome.com/basic-spherification/ www.modernistcookingathome.com/calcium-lactate/ The second resource says that in basic spherification it is usually added at a 0.5% ratio, whereas in reverse spherification it is added at a 3.0% ratio. You can use also calcium lactate gluconate.
Hello. I just wanted to ask does it harden (like tapioca pearls) when its old? We did this on our culinary class but the more you not consume it right away, it turns into a solid and not a popping boba anymore
Hey kiddo thank you for sharing with us !!!! 💖💖💖 You done such a good job !!!! 💖💖💖 I have a question where can we get the salutations that your mix so we can order some and make this at home 😊💖💖💖
Not all liquids are ideal for direct spherification. You should avoid liquids with a high calcium content as the calcium will interfere with the spherification process. This will lead to a premature solidification of your liquid. The best way to find out if a liquid works for direct spherification is to test it.
Hey, i tried this last night and my boba did not go down and settle. It just gir disolved in the calcium lactate solution, what im i supposed to do? . Or what mistake have i done
Yes; you can also use calcium lactate and sodium alginate for spherification and reverse spherification. See these resources: www.modernistcookingathome.com/basic-spherification/ www.modernistcookingathome.com/calcium-lactate/ The second resource says that in basic spherification it is usually added at a 0.5% ratio, whereas in reverse spherification it is added at a 3.0% ratio. You can use also calcium lactate gluconate.
The written instructions for the project contain an explanation of the chemistry: www.sciencebuddies.org/science-fair-projects/project-ideas/FoodSci_p074/cooking-food-science/juice-balls-science-of-spherification?from=RUclips
The time in the solution is a variable that affects the thickness of the outer skin of the boba because it allows for more time for the chemical reaction to occur between the alginate and calcium. See the video at 6:35 to see the difference the time in the calcium chloride solution makes on the thickness of the outer skin of the boba!
ISs it safe for health? ive bought all ingridients and did it, but worried for health reasons, ive rinsed them after dipping them in the cacl2 solution but still worried about potetnial residue. Is this a problem/health hazatrd? Thanks
@@Science.Buddies ok thanks! And how do you make the liquid more liquidy? For me when i pop the boba its quite thick, and i can recall the popping boba to be quite liquid
Thanks for catching that! Here is the correct link, and we've updated the video description: www.sciencebuddies.org/science-fair-projects/project-ideas/FoodSci_p074/cooking-food-science/boba-spherification
Hi - we're not sure we understand your question, however, there are other types of bobas - the type that you find in bubble tea - that can be made with tapioca flour or agar: www.sciencebuddies.org/stem-activities/make-boba-for-bubble-tea or www.honestfoodtalks.com/crystal-boba-recipe-agar-pearls/
@@Science.Buddies umm like There are other Spherification (Not sure) but the one I'm looking for is the one where you put oil (Dunno what oil) in the freezer to make it cold then just like you showed you use dropper and suck any liquid even water and pour it into the cold water to get the exact same result instead of using Sodium Alginate and calcium whatever.
I tried to make this and it works nice But I ended up adding a little too much of sodium alginate. What should I do Throw it or is there something I can do to make use of it
The sodium alginate concentration in the direct spherification reaction doesn’t have to be exact. Usually, for direct spherification a sodium alginate concentration of 0.5% to 1% is used. The sodium alginate concentration in Science Buddies’ experimental procedure is about 0.8% (2 grams in 1 Cup/237mL). As sodium alginate is a gelling agent, the more alginate you add to your food or liquid, the thicker the liquid gets in the gel sphere. If you added too much alginate to your liquid, you could add more of your liquid/food to adjust the alginate concentration. The spherification reaction should still work, though.
This recipe did not work for us. It says 2 g to 1 cup when other recipes says 5 g so going to see if that is the issue. We used elderberry syrup, honey syrup, and chocolate almond milk. Only the elderberry syrup created a gel outside but was nothing like popping boba.
@@Science.Buddieshi!! may i ask if the liquid i made my popping boba with should also contain calcium lactate in it? it’s for the storage of my popping boba
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Love the idea that you’re giving tips how to turn it into a project. Most teachers are happy to let you choose your own project, especially when you’ve got your plan down like this!
This is legit the only trustful and good Explanation of how to do popping boba, thank you so much lmao.
This kid is definitely going to do well in highschool science classes😳
Yeah
This kid was probably told everything and is reading of a script lol
@@CallMeStingRae Script or not she is articulate, confident and creative. All traits of a very successful student. It’s cute you tried to take away from her abilities, but we all know you’re projecting from your own insecurities in yourself. Maybe do better and see the glass half full and not a crap cracked plastic cup like your greasy head.
My friend this is called a child reading a script
@@lkx3353 that the child may have written
This girl is going places, wouldn’t doubt if she already is. Well done !!!
I'm pretty sure he's a boy!
I love how there's science explanations to it all, instant subscribe
I sucked at science when I was a kid. This was actually interesting! Thanks!
This kid is a genius in the making . 👌🏻
Super informative and interesting. I never thought science could be fun!
This is well executed and very informative. Thank you for explaining.
This is a perfect explanation about it all, loved it
thank you this was so helpful for my science project
What a great video. I don't have to look up any equations. Nice explanation of the chemistry. This is fun to watch.
oh. my. GOSH! this was the best video i could find! and for a kid, you are so smart! thank you!
Holy crap.. This kid is good explaining. Thank you little girl
Such a cute voice and we can know its a voice of high intellectual.I love strawberry,blueberry and mango bubble tea with ice on it.
Amazing explanation. Thank you so much!
Best video explanation I’ve seen!
This kid is great! Can we please get her a pop filter for her microphone? Her setup has to catch up to her ability!
Popping Boba!
*giggle*
This young lady is doing a great job orating the techniques. Her age aside, the script is thorough and it includes steps and curiosities that are often overlooked by professionals presenting the same techniques. I'm hooked.
Is there a way to preserve, or store, the spheres so that they can be sampled at a Science Fair? Or must they be made and tested within a few minutes, so that they do not keep hardening like the outer shell?
Hi - sorry for the delayed reply - you can store the popping boba in the same solution they are made of - e.g. if you use strawberry lemonade, store them in a sealed container with strawberry lemonade. If you store them in water the flavor will diffuse out.
I really appreciate your detailed and informative video! I just got the things to make this for a fun summer science experiment with my kid and her friends! She's a huge fan of chemistry! ❤️ We watched together and decided it was a must!
Perfect presentation. Some content creators could learn a thing or two from you. 😇😇😇
fr
juus llike me-
very well made and easy to understand video, keep it up!^^
really good video!!! love the diagrams!!!!
Very informative. I learn something today. Thanks!
This video is the one of the best I have seen 👍👍👍👍👍👍👍
We did this is my science class and wow 🤩
this is good for my grade 7 science fair project. Thanks
What a beautiful video, lovely voice!!!
thank you science buddies I used this for my stem club
Sooooooo,this kid taught me wwwaaayyyyy better than my 8th grade physical science teacher....or my chem teacher for that matter😂😂😂,got my sub😏😉❤️❤️
Beautifully explained the process and science
Love the video! Could use one of those pop screens for the audio to help!
Thanks for the compliment and the suggestion, Justin!
@@Science.Buddies 8koo
You've done a great job! ❤
Great explanation
I learned a lot from this video. Thanks.
But what do you use to make bugger sizes? I'm lost on that part😭
Use a dropper with a wider hole. You could even try a turkey baster.
Turkey’s basers are hard because they make it easier to make noodles
Hate bubble tea. Cant swallow it but when I heard of popping bobba... On a whole another level. It's like a party in my mouth haha. Had to know how it's made and best video to know! Thanks!
Awesome video, I love it so much!
I'm definitely going to try this asap haha
this kids going places
Where do I get the chemical powders?
Please see the link in the video description for instructions on our site with links to the materials.
Mind Blown! ♥️
who is this kid and how is she so good at voiceovers??
This is incredible. Thank you for this
who watching this as they are drinking boba
I about to order
Wish I was...
Yes, we are😂
Hello can I use tri sodium citrate, I couldn't find ones without 'tri'
Im an adult but this was soo interesting 🥰
why did you have to clarify you're an adult?
Coz he doesn't want to make those boba balls when he already has 2 by birth.
This help me a lot, thanks
Wowwww❤👏👏👏👏👏 I’m not good in English but I can understand her😊 thank you very much 😊next video please teach me how to make noodle (Keto)
I love the little girl talk
The flavor you made of coke was small, how do you make the big one? The red one was bigger. I wanted to do that 😢
How long can I store the food+sodium alginate mixture?
What are all of the ingredients you need?
A written list of ingredients can be found here: www.sciencebuddies.org/science-fair-projects/project-ideas/FoodSci_p074/cooking-food-science/juice-balls-science-of-spherification?from=RUclips#materials
Thank you!
Thank you I am a science geek but did not understand it before this video
I wonder if you could use an Adjustable Pipettor gun to get the precise amount of squeeze per ball
Would it still work, if the liquid, that should sphericade be frozen?
That ways you can easier make big and equal bobas, or even special shapes, if you’ve got the fitting ice trays
Yes - you can freeze the liquid before solidifying it. This method is called cryoshperification. It is more commonly applied with the reverse spherification technique but also works for direct spherification. When freezing the liquid, you can use molds to better control the shape and size of the spheres. Then drop the frozen liquid in the gelling bath once they are frozen. The shapes will solidify while starting to thaw.
Whats the best way to make larger, boba, sized balls? Trying to avoid caviar sized little boba balls.
To make larger boba balls, try to find a syringe or dropper with a wider opening that makes larger drops. If you want to make even larger boba balls, you can use the ladle and teaspoon method. Fill a small ladle with calcium chloride solution and the teaspoon with your alginate mixture. Carefully pour the alginate mixture into the ladle to make a larger sphere. Shaking the ladle a little can help to form the sphere. Once the sphere has formed, place the boba ball in the setting bath and let it solidify for a little longer, about 5 minutes. Take the boba balls out of the solution and rinse them with water.
i am going to use this for my school science fair project, and I think it will be interesting and yummy❤
What's the shelf life once the ball is made??
The popping boba pearls should be stored in the liquid they are made from, so they don't lose their flavor. Put the container with the popping boba in the fridge to make them last longer. It is best to consume the popping boba within 24 hours, but they are probably good for up to a week, depending on the liquids you use to make them.
❤🐇 thank you very much 🙏❤
hello, I liked the video very much, my question is, even though I take it out of chlorinated water in 1 minute, the hardening continues, how can I prevent this?
Hi! We're glad you enjoyed the video and have already started experimenting. Getting the technique just right to fit your creative vision can be tricky, but is part of the fun. It definitely requires some experimenting and trial and error. The chemical reaction always continues for a little bit after you remove the sphere from the calcium chloride bath. If you want a less-hardened sphere you can try doing one or more of these things: 1) have the sphere spend less time (not a full minute) in the calcium chloride solution - this will allow less time for the reaction to occur and thus less hardening overall 2) make sure to rinse the spheres off in fresh water immediately after removing from the calcium chloride solution - this will get rid of the reaction occurring on the surface of the sphere 3) try making larger spheres by starting with bigger drops of your food liquid - larger spheres have more volume so less of their contents will be hardened.
Thank you very much for your answer, what kind of water should I leave it in so that I can leave it in the same consistency for a long time in the storage container?
@@yakupfurkankocaoglu8722 You want to store the boba spheres in the solution you used to make the spheres. For example, if you used grape juice to make the spheres, store them in grape juice. This way, the spheres will keep their flavor. If you store them in water, the flavor will dilute, and the spheres lose flavor.
but the bubble tea spheres I make become hard as time passes and turn into a jelly consistency, how can I prevent this?
Love it.
Love it!
Can you do it with calcium lactate and sodium alginate?
yes; you can also use calcium lactate and sodium alginate for spherification and reverse spherification. See these resources:
www.modernistcookingathome.com/basic-spherification/
www.modernistcookingathome.com/calcium-lactate/
The second resource says that in basic spherification it is usually added at a 0.5% ratio, whereas in reverse spherification it is added at a 3.0% ratio.
You can use also calcium lactate gluconate.
Yes you can it actually gels with calcium lactate
@@Science.Buddiesh
Hello. I just wanted to ask does it harden (like tapioca pearls) when its old? We did this on our culinary class but the more you not consume it right away, it turns into a solid and not a popping boba anymore
Thanks
You're welcome!
Good job, keep gping
how long should i refridgerate before i start?
We recommend refrigerating the test foods for at least two hours before starting the experiment.
Hey kiddo thank you for sharing with us !!!! 💖💖💖 You done such a good job !!!! 💖💖💖 I have a question where can we get the salutations that your mix so we can order some and make this at home 😊💖💖💖
Can you warm these up without and still keep their shape trying to make a new recipe that is extremely easy and fast to serve
We've never tried to warm them up. If you experiment with it, let us know how it goes!
Can you help me how to juice popping boba
So cool... So this can be consumed??
Yes, these are edible!
Did you know how long does it last?
Is it edible?
Yes! It's quite fun to eat the foods you turn into spheres.
Hi! Can you use any flavoured liquid?
Not all liquids are ideal for direct spherification. You should avoid liquids with a high calcium content as the calcium will interfere with the spherification process. This will lead to a premature solidification of your liquid. The best way to find out if a liquid works for direct spherification is to test it.
can i use water to make the ball?
Hey, i tried this last night and my boba did not go down and settle. It just gir disolved in the calcium lactate solution, what im i supposed to do? . Or what mistake have i done
can i use calcium lactate instead instead?
Yes; you can also use calcium lactate and sodium alginate for spherification and reverse spherification. See these resources:
www.modernistcookingathome.com/basic-spherification/
www.modernistcookingathome.com/calcium-lactate/
The second resource says that in basic spherification it is usually added at a 0.5% ratio, whereas in reverse spherification it is added at a 3.0% ratio.
You can use also calcium lactate gluconate.
then what is the sodium alginate for?
The written instructions for the project contain an explanation of the chemistry: www.sciencebuddies.org/science-fair-projects/project-ideas/FoodSci_p074/cooking-food-science/juice-balls-science-of-spherification?from=RUclips
@@Science.Buddies can you please explain it by yourself because i don't understand
Sounds like something we would have done in 7th grade science class.
Does the length of time you leave it in the liquid matter... Does it create a thicker 'skin' the longer it's there?
The time in the solution is a variable that affects the thickness of the outer skin of the boba because it allows for more time for the chemical reaction to occur between the alginate and calcium. See the video at 6:35 to see the difference the time in the calcium chloride solution makes on the thickness of the outer skin of the boba!
How do I make a bigger sphere???
Where can i buy the chemical used in this process?
See the video description for a link to the written instructions with a complete materials list and links.
Great job kiddo
ISs it safe for health? ive bought all ingridients and did it, but worried for health reasons, ive rinsed them after dipping them in the cacl2 solution but still worried about potetnial residue. Is this a problem/health hazatrd? Thanks
Your popping boba are safe to eat!
@@Science.Buddies ok thanks! And how do you make the liquid more liquidy? For me when i pop the boba its quite thick, and i can recall the popping boba to be quite liquid
When we make this burst from inside but after 2 days it become solid from inside also
Link to “detailed ingredients” is broken. Can you update?
Thanks for catching that! Here is the correct link, and we've updated the video description: www.sciencebuddies.org/science-fair-projects/project-ideas/FoodSci_p074/cooking-food-science/boba-spherification
“1 hour over night” - EXCUSE ME??? You sleep for one hour???
No she means for one hour or overnight
I am using this method and technique with a machine but i always get a tail with the sphere and the boba is too thick or too thin or no taste.
What about Cold Oil and any liquid without agar agar even water?
Please explain
Hi - we're not sure we understand your question, however, there are other types of bobas - the type that you find in bubble tea - that can be made with tapioca flour or agar: www.sciencebuddies.org/stem-activities/make-boba-for-bubble-tea or www.honestfoodtalks.com/crystal-boba-recipe-agar-pearls/
@@Science.Buddies umm like There are other Spherification (Not sure) but the one I'm looking for is the one where you put oil (Dunno what oil) in the freezer to make it cold then just like you showed you use dropper and suck any liquid even water and pour it into the cold water to get the exact same result instead of using Sodium Alginate and calcium whatever.
I tried to make this and it works nice
But I ended up adding a little too much of sodium alginate. What should I do
Throw it or is there something I can do to make use of it
The sodium alginate concentration in the direct spherification reaction doesn’t have to be exact. Usually, for direct spherification a sodium alginate concentration of 0.5% to 1% is used. The sodium alginate concentration in Science Buddies’ experimental procedure is about 0.8% (2 grams in 1 Cup/237mL). As sodium alginate is a gelling agent, the more alginate you add to your food or liquid, the thicker the liquid gets in the gel sphere. If you added too much alginate to your liquid, you could add more of your liquid/food to adjust the alginate concentration. The spherification reaction should still work, though.
how to I make big popping boba
How many grams is a cup
can it be eaten ?
Yes, these are safe to eat!
This recipe did not work for us. It says 2 g to 1 cup when other recipes says 5 g so going to see if that is the issue. We used elderberry syrup, honey syrup, and chocolate almond milk. Only the elderberry syrup created a gel outside but was nothing like popping boba.
how can I make bigger sphere? when I use a dropper the sphere becomes too small
You can try using a dropper with a larger opening to make bigger spheres.
I tried to make it but the bubbles don’t get rid of
Can Calcium Chloride cause some dangerous?
Hi - be careful not to get the calcium chloride on your skin or in your eyes, as it can cause burns.
How can make Last longer, because when leave in refrigerator it turns all jelly, no liquid inside, is just for the moment
Make sure you store the popping boba in the liquid you made them with. For example if you made them with apple juice, store them in apple juice.
@@Science.Buddieshi!! may i ask if the liquid i made my popping boba with should also contain calcium lactate in it? it’s for the storage of my popping boba
Give me exact mesurments. I need them for my bubble tea