P1 Who Needs a Stanley? Edible Water Bottles Lab

MS-PS1-2. Analyze and interpret data on the properties of substances before and after the substances interact to determine if a chemical reaction has occurred.

Exploring Chemical Reactions: Polymerization

Who Needs a Stanley?

In this lab, we will create edible water bottles!

CLAIM

Make your claim. Use complete sentences.

A polymerization chemical reaction is a process where small molecules called monomers chemically combine to form larger, chain-like molecules called polymers, essentially creating a long chain by linking multiple monomers together through covalent bonds

Chemical Reaction: What’s Actually Happening?

• Monomers: The starting building blocks that react to form the polymer. (imagine ONE lego brick)

• Polymer: The large molecule formed by connecting many monomers together. (imagine several Lego bricks connected together)

• Chain reaction: Many polymerization reactions happen as a chain reaction, where the initial reaction triggers a series of subsequent reactions, creating a long polymer chain.

Chemical Reaction: What’s Actually Happening?

Materials:

• 2 g sodium alginate (1/2 teaspoon)
• 4-5 g calcium lactate (@ 1 tsp) (premixed in your large white containers)
• 3 bowls:
• Bowl 1: 1 cup plain water
• Bowl 2: Large white bucket with premixed calcium lactate
• Bowl 3: plain water for “rinsing” your water bottle
• Deep spoon (white plastic measuring spoons in your lab kit)
• Mesh strainer (Slotted Spoon)
• Stirring sticks
• Food coloring or flavor powder

Materials in the water blob: “Alginate is derived from brown seaweed. Technically, it is a type of carbohydrate known to chemists as a polysaccharide. This molecule is also called a hydrocolloid, or a gum, because it has the ability to thicken or gel water. But unlike other hydrocolloids, such as gelatin or starch, alginate will thicken or gel a water-based liquid only in the presence of ions such as calcium. Sodium alginate is the sodium salt of alginate. “

There are two types of spherification: direct and reverse. The water blobs recipe is an example of direct spherification, where sodium alginate, a gelling solution, is mixed into your preferred liquid (this could be water or fruit juice). That mixture is then dropped into a solution, usually calcium chloride, to create a thin gel shell. We use calcium lactate instead of calcium chloride in this instance to create a more tender and eatable shell.”

Spherification: Food Science in Action “Spherification is a process with culinary roots. It’s popular in molecular gastronomy, where chefs take a liquid and form it into spheres which look and feel like caviar.

Steps to make ‘edible water bottles’:

1. Dissolve Sodium Alginate in Water: Add one gram (around ½ t) of sodium alginate to the bowl containing one cup of drinking water. Use the hand mixer or immersion blender to combine the two ingredients thoroughly. Once the sodium alginate is full dissolved, let the solution sit for 20 minutes to ensure there are no air bubbles.
2. Dissolve Calcium Lactate in Separate Bowl: This has been done for you.
3. Transfer Sodium Alginate to Calcium Lactate Bath: Take your curved spoon or ladle and scoop up the sodium alginate solution and gently place it into the calcium lactate bath. It will start to form a sphere immediately.
4. Stir the Solution: Once you see that the spheres have taken shape, gently stir the solution for about three minutes to help the gel fully form.
5. Water Blobs to Water Bowl: Take the mesh strainer and remove the water balls. Next, place them in the small bowl filled with regular water to stop the reaction.

Procedure

• Observe the substances closely.
• Think back to what we learned about signs of a chemical change.
• Facts only

Evidence

• Reason it out.
• How does your evidence make your claim true?

Reasoning

Put your Claim, Evidence and Reasoning Together in a Paragraph (at least 5 sentences).

CER Summary

DO TRY THIS AT HOME!

NEXT LEVEL!

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