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Water softening is the removal of calcium, magnesium, and certain other metal cations in hard water. The resulting soft water requires less soap for the same cleaning effort, as soap is not wasted bonding with calcium ions. Soft water also extends the lifetime of plumbing by reducing or eliminating scale build-up in pipes
Lime softening produces large volumes of a mixture of calcium carbonate and magnesium hydroxide in a very finely divided white precipitate which may also contain some organic matter flocculated out of the raw water. Processing or disposal of this sludge material may be an additional cost to the process. Drying and re-calcining the waste allows ...
[2] [3] When used as an ingredient in bubble tea, they are most commonly referred to as pearls or boba. The starch pearls are typically five to ten millimeters (0.2 to 0.4 inches) in diameter. By adding different ingredients, like water, sugar, or some other type of sweetener like honey, tapioca pearls can be made to vary in color and in texture.
Ever since the first wave of boba tea shops hit the U.S. in the 1990s, the popularity of the Taiwanese drink with floating tapioca balls sipped through oversized straws has been bursting ...
Now, Boba Guys is one of a growing number of companies that have helped bubble tea become a $2.6 billion business in the U.S. alone. According to Yelp, the number of boba cafes across the U.S. has ...
Pearls (boba) are made from tapioca starch. Most bubble tea stores buy packaged tapioca pearls in an uncooked stage. When the boba is uncooked and in the package, it is uncolored and hard. The boba does not turn chewy and dark until they are cooked and sugar is added to bring out its taste.
Boba tea shops have became the go-to after-school hangout for many, in addition to being a tween birthday party destination of choice. Below, tween boba fans explain their fascination with the drink.
Popping boba in bubble tea, being drunk through a straw. Popping boba, also called popping pearls, [1] is a type of boba used in bubble tea.Unlike traditional boba, which is tapioca-based, popping boba is made using the spherification process that relies on the reaction of sodium alginate and either calcium chloride or calcium lactate.
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