A "chemical spaghetti" experiment using calcium lactate and sodium alginate creates a gel-like, spaghetti-shaped structure by mixing a sodium alginate solution with a calcium lactate solution, where the calcium ions from the lactate cross-link the alginate polymer chains, forming a soft gel that appears like noodles when extruded into the calcium solution; essentially, the chemical reaction between the two substances results in a visible "spaghetti" formation due to the gelation process. 

Chemical definitions:

• Sodium alginate:

  A natural polymer extracted from seaweed, it dissolves in water to form a viscous solution. 
• Calcium lactate:

  When added to the sodium alginate solution, the calcium ions (Ca2+) in the lactate react with the alginate chains, forming cross-links that create a gel network. 
• Cross-linking:

  This process, where the calcium ions bind to multiple alginate chains, is the key to the gel formation, allowing the liquid to be encapsulated within the gel structure. 

How to perform the experiment:

• Prepare the solutions:

  Dissolve sodium alginate in water to create a viscous solution. Separately, dissolve calcium lactate in water.
• Extrusion:

  Using a syringe or pipette, slowly squeeze the sodium alginate solution into the calcium lactate solution.
• Observation:

  As the alginate drops enter the calcium solution, they will quickly form a gel-like "spaghetti" strand due to the cross-linking reaction. 

Important factors:

• Concentration: The concentration of both sodium alginate and calcium lactate solutions affects the texture and appearance of the "spaghetti". 
• pH level: The pH of the solutions can also influence the gelation process. 
• Applications: This chemistry is utilized in molecular gastronomy to create unique food textures like "caviar" by encapsulating liquids within small gel spheres.