Food Spherification Research Paper

I. Science Fair Question

How does the addition of sodium citrate and changing pH affect the ability of foods to undergo spherification?

II. Background Research

Did you ever hear the term molecular gastronomy? This research paper is going to talk about spherification. Terms that will be discussed in this paper will include molecular gastronomy, spherification, chemical reactions, and solutions.

Molecular gastronomy is the area of food science that explores how to make spheres, as well as other ways ingredients in our food are physically and chemically changed when we prepare to cook it (Rowland). Molecular gastronomy looks how the molecules in our food change (Rowland). When you use molecular gastronomy, the elements you use are all natural

All liquids have either acidic or basic traits. For example, water can be called an acid or a base in different solutions. A solution becomes acidic when a hydrogen ion is given (Studios). Acids give protons and take electrons. Acids can be weak or strong, depending on how well they separate in water. Strong acids separate perfectly, but weak acids barely separate in a water solution. When an acid and a base join together, they form something called a neutralization reaction. It can be tricky to tell acids and bases apart by looking at them, so instead, you can tell them apart by tasting or touching them. Only scientists should test them because they could give you a bad chemical burn. Acids usually taste sour and feel very dry (Learn Key Acids and Bases Definitions). When and acid disintegrates in water, the amount of hydrogen ions and hydroxide ions move in opposite ways. So the solution has more hydrogen ions than hydroxide ions, forming an acidic solution (Acids, Bases, and the pH

A solution becomes basic when a hydrogen ion is released (Studios). Bases are the opposite of acids because they give electrons and take protons. They can be weak or strong, just like acids, depending on how well they separate in water. Strong bases separate perfectly, but weak bases barely separate at all in a water solution. Bases usually feel slippery and soapy and taste bitter (Learn Key Acids and Bases Definitions). When a base disintegrates in water, the amount of hydrogen ions and hydroxide ions move in opposite ways. Because the base takes more hydrogen ions, the solution has more hydroxide ions than hydroxide ions forming alkaline (Acids, Bases, and the pH