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.
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!
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.
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!
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 😊💖💖💖
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.
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 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
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.
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=TH-cam#materials
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!
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.
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.
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.
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
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=TH-cam
![[#2024MAMA] BIGBANG (빅뱅) - 뱅뱅뱅 (BANG BANG BANG) + FANTASTIC BABY | Mnet 241123 방송](http://i.ytimg.com/vi/EQsYfiPR9uM/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!
Super informative and interesting. I never thought science could be fun!
I sucked at science when I was a kid. This was actually interesting! Thanks!
I love how there's science explanations to it all, instant subscribe
This kid is a genius in the making . 👌🏻
This is well executed and very informative. Thank you for explaining.
thank you this was so helpful for my science project
This is a perfect explanation about it all, loved it
What a great video. I don't have to look up any equations. Nice explanation of the chemistry. This is fun to watch.
Holy crap.. This kid is good explaining. Thank you little girl
oh. my. GOSH! this was the best video i could find! and for a kid, you are so smart! thank you!
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.
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!
Amazing explanation. Thank you so much!
This kid is great! Can we please get her a pop filter for her microphone? Her setup has to catch up to her ability!
We did this is my science class and wow 🤩
Perfect presentation. Some content creators could learn a thing or two from you. 😇😇😇
fr
juus llike me-
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.
Best video explanation I’ve seen!
this is good for my grade 7 science fair project. Thanks
Very informative. I learn something today. Thanks!
Sooooooo,this kid taught me wwwaaayyyyy better than my 8th grade physical science teacher....or my chem teacher for that matter😂😂😂,got my sub😏😉❤️❤️
This video is the one of the best I have seen 👍👍👍👍👍👍👍
really good video!!! love the diagrams!!!!
Beautifully explained the process and science
very well made and easy to understand video, keep it up!^^
I learned a lot from this video. Thanks.
who is this kid and how is she so good at voiceovers??
What a beautiful video, lovely voice!!!
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)
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.
Great explanation
Awesome video, I love it so much!
I'm definitely going to try this asap haha
You've done a great job! ❤
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!
this kids going places
This is incredible. Thank you for this
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
Mind Blown! ♥️
Thank you I am a science geek but did not understand it before this video
This help me a lot, thanks
i am going to use this for my school science fair project, and I think it will be interesting and yummy❤
Love it.
I love the little girl talk
Good job, keep gping
who watching this as they are drinking boba
I about to order
Wish I was...
Thanks
You're welcome!
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.
Love it!
❤🐇 thank you very much 🙏❤
Great job kiddo
Hello can I use tri sodium citrate, I couldn't find ones without 'tri'
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.
I wonder if you could use an Adjustable Pipettor gun to get the precise amount of squeeze per ball
How long can I store the food+sodium alginate mixture?
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 😊💖💖💖
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
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 😢
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?
👏
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.
wow
Sounds like something we would have done in 7th grade science class.
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.
So cool... So this can be consumed??
Yes, these are edible!
Did you know how long does it last?
Hello 😮
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.
“1 hour over night” - EXCUSE ME??? You sleep for one hour???
No she means for one hour or overnight
Can you help me how to juice popping boba
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
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
I ate this while watching this
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=TH-cam#materials
Thank you!
Give me exact mesurments. I need them for my bubble tea
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 long should i refridgerate before i start?
We recommend refrigerating the test foods for at least two hours before starting the experiment.
YEAH, SCIENCE
B....
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 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!
When we make this burst from inside but after 2 days it become solid from inside also
can i use water to make the ball?
How do I make a bigger sphere???
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
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 a cutie patootie❤️
how to I make big popping boba
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.
Nice
I didn’t put this my friend from school did so he could see the name of my account 😅😤
Is it edible?
Yes! It's quite fun to eat the foods you turn into spheres.
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.
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.
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
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.
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=TH-cam
@@Science.Buddies can you please explain it by yourself because i don't understand
How many grams is a cup
That’s a perfect scale to measure grams.