{"id":113,"date":"2016-10-04T15:13:09","date_gmt":"2016-10-04T14:13:09","guid":{"rendered":"https:\/\/blogs.ncl.ac.uk\/stem\/?p=113"},"modified":"2016-10-05T12:54:22","modified_gmt":"2016-10-05T11:54:22","slug":"trythistuesday-make-your-own-sherbet","status":"publish","type":"post","link":"https:\/\/blogs.ncl.ac.uk\/stem\/2016\/10\/04\/trythistuesday-make-your-own-sherbet\/","title":{"rendered":"#TryThisTuesday: Make your own Sherbet"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-126\" src=\"https:\/\/blogs.ncl.ac.uk\/stem\/files\/2016\/10\/sherbet.png\" alt=\"sherbet\" width=\"600\" height=\"150\" srcset=\"https:\/\/blogs.ncl.ac.uk\/stem\/files\/2016\/10\/sherbet.png 600w, https:\/\/blogs.ncl.ac.uk\/stem\/files\/2016\/10\/sherbet-300x75.png 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>This week we&#8217;re taking on the science of sweets! Here is a super easy way to make your own sherbet powder at home.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-115 size-medium\" src=\"https:\/\/blogs.ncl.ac.uk\/stem\/files\/2016\/10\/20161004_1435060-e1475589119768-300x269.jpg\" width=\"300\" height=\"269\" srcset=\"https:\/\/blogs.ncl.ac.uk\/stem\/files\/2016\/10\/20161004_1435060-e1475589119768-300x269.jpg 300w, https:\/\/blogs.ncl.ac.uk\/stem\/files\/2016\/10\/20161004_1435060-e1475589119768-768x689.jpg 768w, https:\/\/blogs.ncl.ac.uk\/stem\/files\/2016\/10\/20161004_1435060-e1475589119768-1024x919.jpg 1024w, https:\/\/blogs.ncl.ac.uk\/stem\/files\/2016\/10\/20161004_1435060-e1475589119768.jpg 1836w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>All you will need is:<\/p>\n<ul>\n<li>7 teaspoons of sugar (either caster sugar or icing sugar)<\/li>\n<li>1 teaspoon of bicarbonate of soda<\/li>\n<li>3 teaspoons of citric acid in powder form<\/li>\n<\/ul>\n<p>Mix your ingredients in a bowl and then take a small amount on a teaspoon and have a taste. It should fizz in your mouth.<\/p>\n<h3>Where does the fizz come from?<\/h3>\n<p>When you place the mixture on your tongue it reacts with the water in your mouth and produces carbon dioxide, this causes the fizzy feeling.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-116 size-full\" src=\"https:\/\/blogs.ncl.ac.uk\/stem\/files\/2016\/10\/sherbet-equation.png\" alt=\"sherbet-equation\" width=\"648\" height=\"138\" srcset=\"https:\/\/blogs.ncl.ac.uk\/stem\/files\/2016\/10\/sherbet-equation.png 648w, https:\/\/blogs.ncl.ac.uk\/stem\/files\/2016\/10\/sherbet-equation-300x64.png 300w\" sizes=\"auto, (max-width: 648px) 100vw, 648px\" \/><\/p>\n<p>The reaction occurs because \u00a0acids, like the citric acid used here, release charged hydrogen particles when added to water. These particles will attack an alkaline (the opposite of an acid) such as bicarbonate of soda. The reaction produces more stable molecules &#8211; water and carbon dioxide.<\/p>\n<p>If you pour water onto your mixture you should be able to see the reaction that&#8217;s happening in your mouth. You can actually feel the carbon dioxide gas being released if you hold your hand close to the surface.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" src=\"http:\/\/i.giphy.com\/4MALWjrIiO6Q.gif\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This week we&#8217;re taking on the science of sweets! Here is a super easy way to make your own sherbet powder at home. All you will need is: 7 teaspoons of sugar (either caster sugar or icing sugar) 1 teaspoon of bicarbonate of soda 3 teaspoons of citric acid in powder form Mix your ingredients &hellip; <a href=\"https:\/\/blogs.ncl.ac.uk\/stem\/2016\/10\/04\/trythistuesday-make-your-own-sherbet\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">#TryThisTuesday: Make your own Sherbet<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3103,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[59,62,63,64,60,65,61,38,29,21],"class_list":["post-113","post","type-post","status-publish","format-standard","hentry","category-try-this-tuesday","tag-chemistry","tag-food","tag-food-science","tag-recipe","tag-sherbet","tag-sugar","tag-sweets","tag-try-this-at-home","tag-try-this-tuesday","tag-trythistuesday"],"_links":{"self":[{"href":"https:\/\/blogs.ncl.ac.uk\/stem\/wp-json\/wp\/v2\/posts\/113","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.ncl.ac.uk\/stem\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.ncl.ac.uk\/stem\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.ncl.ac.uk\/stem\/wp-json\/wp\/v2\/users\/3103"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.ncl.ac.uk\/stem\/wp-json\/wp\/v2\/comments?post=113"}],"version-history":[{"count":3,"href":"https:\/\/blogs.ncl.ac.uk\/stem\/wp-json\/wp\/v2\/posts\/113\/revisions"}],"predecessor-version":[{"id":127,"href":"https:\/\/blogs.ncl.ac.uk\/stem\/wp-json\/wp\/v2\/posts\/113\/revisions\/127"}],"wp:attachment":[{"href":"https:\/\/blogs.ncl.ac.uk\/stem\/wp-json\/wp\/v2\/media?parent=113"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.ncl.ac.uk\/stem\/wp-json\/wp\/v2\/categories?post=113"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.ncl.ac.uk\/stem\/wp-json\/wp\/v2\/tags?post=113"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}