WATER BUBBLES WILL REPLACE PLASTIC BOTTLES

Bubble consists of algae

The skin of the bubble is alginate salt extracted from algae. It's a polysaccharide, A carbohydrate of molecules in long, negatively charged chains. The salt includes sodium.

Thickener is added

The alginate salt is dissolved, and calcium chloride is added. The substance is a gelling agent, which is often used in cheesemaking to cause the product to be thicker.

Gel is produced

Calcium ions replace the sodium ions. Each ion binds to two alginate chains at the same time, linking the chains in a gel. The sodium ions combine with the chloride ions to form cooking salt.

Gel is broken down

The gel forms a bubble, which fills with water. The bubble is opened by taking a bite, after which the water inside can be sucked out. The alginate gel can be eaten or broken down naturally as quickly as fruit.