Top nav

James River Water Levels

Westham Gauge
Gauge Height: 3.80'
Flow: 1730 cfps

Trail Conditions: Richmond

@rvatrailreport

Todays Tides: Richmond Locks

High Tide: 11:00pm
Low Tide: 5:00am

Twitter Feed @RichmondOutside

Instagram Feed @RichmondOutside

Instagram
  • Cool newish sign at the north entrance to the Bellehellip
  • New hardware atop Belle Isle will at least make ithellip
  • Ralph White minced no words when it came to jrpshellip
  • Friend of the program rvatrees gets ready to climb ahellip
  • Saw evidence of the growing controversy surrounding laruspark on ahellip
  • The pawpaws are in along buttermilktrail They should ripen inhellip
  • If you dont follow jamesriverpark you should The incomparable sandysdadhellip
  • Wish I could have gotten closer to this fella tohellip
  • Riding the wissahickon in philly is a blast every timehellip
  • The richmondoutside road trip arrived on the potomacriver in timehellip
  • Repost from Richmond fly fishing guide knotthereelworld  Floating thehellip
  • Met a new friend on the pooploop recently Taciturn fellowhellip

Can an edible water bottle save the planet?


Scientists in London have unveiled a potentially game-changing invention in the form of a new edible water bottle. Led by Rodrigo García González (the inventor of the Hop! robo-suitcase), the team from Imperial College London believe they have found an alternative, known as Ooho, to the nearly 50 billion plastic bottles Americans use each year.

The process actually begins with the contents of the “bottle,” frozen in a sphere. That sphere is then dipped in a calcium chloride solution, which forms a gelatinous membrane around the frozen fluid not unlike the skin of an orange. The “bottle” is then dipped in a solution of brown algae extract to reinforce the structure. “The main point in manipulating the water as solid ice during the encapsulation is to make it possible to get bigger spheres and allow the calcium and algae to stay exclusively in the membrane,” González told Smithsonian Magazine.

The result, when all the frozen contents have melted, resembles a jellyfish or clear dumpling. The technique, known as spherification, has a strange history.Originally developed by Unilever as a drug-delivery system in the 1950s, it was transformed into a culinary craze by pioneering Spanish chef Ferran Adrià. Today, it’s used to create everything from fake caviar to the little juice balls in bubble tea. You can even spherify alcohol if you’re so inclined.

González and his team admit there are still a few kinks to work out, like the fact that the container can’t be closed once the membrane is pierced. Testers weren’t crazy about eating the jelly membrane, either. “The jelly texture around [the bottles] is something we are not used to yet. Not all of the reactions were positive,” he says. “Some people say that [the bottles] are like breast implants.”

See for yourself. Would you carry around a few of Oohos if it meant a drastic reduction in the number of plastic bottles polluting our environment?


Comments