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Orbitz Drink Beads:
Behind the Mystery of Neutral Buoyancy
By:
Krista Dorsey, Harmonee Dashiell
Mentor(s):
Jason Hower and Dr. Skip Rochefort
The objective is to re-create the
Orbitz drink, and to understand how the gel beads can achieve
neutral buoyancy.
The Experimental methods were to
determine the concentration of sugar in the Orbitz drink using
Karo corn syrup and water, measure the density measurement of
water, sugar-water, and Orbitz drink (without beads), Xanthan
solution and Xanthan sugar-water solution, make gel beads using
sodium alginate droplets in calcium chloride.Results:
The results were concluded that
the alcohol does not have effect on the gel beads, but shaking
the drink vigorously makes the beads sink to the bottom. This
simply re-places the gel beads, which are unable to rise. By
gently shaking the drink, the beads will again spread throughout
the drink.
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