We were making Kefir in class today, a fermented alcoholic milk drink. We made jelly beads from sodium alginate trapping yeast and an enzyme in the gel bead. We dripped the sodium alginate into calcium chloride, strained the beads and then added them to milk to start the fermentation process. They make this drink in hot countries where it is hard to keep milk fresh.
1 comment:
Cool!
-Nathan P7
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