Virtual Booth

This project aims to produce holdable water using the spherification technique. Spherification a process that forms spheres from liquids through a chemical reaction. The goal of this innovation is to develop an interactive and safe educational material to help people understand basic chemical reactions, while exploring its potential in creative culinary applications. Additionally, the project investigates the practical application of hydrospheres in athletic events, such as marathons, where they can serve as an innovative alternative for hydration.

To create these, a sodium alginate solution was mixed with water until it reached a smooth, slightly viscous consistency. Sodium alginate's versatility allows it to be combined with various liquids, including fruit juices (e.g., orange or strawberry), flavored drinks, milk, or even coffee. A separate solution of calcium lactate was then prepared. When the sodium alginate liquid is carefully dropped into the calcium lactate bath, it initiates a reaction that forms spheres with a thin gel membrane.

The process successfully produced round, smooth spheres capable of encasing liquid. These hydrospheres can be distributed to runners using hygienic methods, such as gloves or clean containers, for quick and convenient consumption. The results indicate that the texture of the sodium alginate solution and the immersion time are critical factors in ensuring successful formation. Ultimately, these hydrospheres are not only visually appealing but also serve as an engaging learning tool, a creative food product, and a sustainable, eco-friendly hydration alternative that reduces the need for single-use plastic bottles.