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@article{180161,
        author = {Lekhana H R and Pavan Kumar E M and Dr. Ajeeth kumar Srivastava},
        title = {The Edible Water Bubble By Spherification},
        journal = {International Journal of Innovative Research in Technology},
        year = {2025},
        volume = {12},
        number = {1},
        pages = {241-244},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=180161},
        abstract = {Plastic pollution is exploding in its full 
acceleration. Each day is becoming more and more 
vulnerable for the environment and the world's future. 
Edible plastic water balls can be made from Brown 
Seaweed, readily available in the ocean and easily 
grown. Sodium alginate forms a gel-like structure 
when reacted with calcium lactate or calcium chloride 
which can be used to make these water balls. The 
research design used for the study was quantitative 
experimental research while utilizing a purposive 
sampling technique. The statistical treatment used for 
this study was a T-test to determine the difference 
between the two groups of respondents. They were 
using a questionnaire as the research instrument. The 
researchers surveyed to identify the level of 
acceptability of the model in terms of construction 
materials, designs, procedures, and presentation.},
        keywords = {},
        month = {May},
        }