Bubble Gum Experiment Example

 

1. Problem:  How to discover which brand of bubble gum is the best.

 

2. Research:  Bubble gum has the following ingredients:

 

A. Bubblicious:          Sugar, Corn Syrup, Gum Base, Artificial and natural flavoring and softeners.  May contain Glycerin, Titanium dioxide (color), Red 40 Lake, Yellow 6 Lake, Blue 2 Lake, Blue 1 Lake, and Yellow 5 Lake.

 

Nutrition information: Serving size 8g, Calories 25, Carbohydrate 6 g, Sugars 6 g

 

Bubblicious is manufactured by:  Warner-Lambert Co.

                                                            Morris Plains, NJ 07950

 

B. Bubble Yum: Sugar, Gum Base, Corn Syrup, High Fructose Corn Syrup, Natural and Artificial flavor, Citric Acid and Tartaric Acids (for tartness), Artificial color (includes Red 40, Red 40 Lake, Blue 1 Lake, Blue 2 Lake, Yellow 6)

 

Nutrition information: Serving Size 8g, Calories 25, Carbohydrate 6 g, Sugars 5 g

 

Bubbly Yum is manufactured by:  Nabisco, Inc.

                                                            East Hanover, NJ 07936

 

Bubble gum has the following general properties:  sweet taste, pink color (usually), typical size is: 2.3 cm by 1.8 cm by 1.3 cm, volume is ~5.4 cc, mass is ~ 8 g, rectangular solid, elastic, can be stretched/chewed, opaque, dull non-metallic surface luster, no cleavage (is too elastic), man-made, mixture of chemicals and natural substances.

 

Research shows that some properties of the Bubble gum could possibly change when chewed (decomposed).

 

Purpose: The purpose of this experiment is to determine how the rate of decomposition (chewing) affects the mass of the bubble gum.

 

Variables:

 

 The independent variable in this experiment is the rate of decomposition (chewing) rate.  It will be determined by chewing the gum for different amounts of time.

 

The dependent variable is the mass.  It will be measured before and after the chewing to determine if or how it has changed.

 

 

Controls: Some of the controls for this experiment are:

            a. Same measuring devices—always use the same balance and clock

            b. Same person chewing the gum

            c. Same amount of time to chew for each set of trials

            d. Same temperature of gum before/after

            e. Always measure the gum with the same wrapper

            f. Same flavor of gum will be used

            g. Same age/moisture content of gum

 

 

Hypothesis:  In this experiment, I think that the decomposition (chewing process) will cause the mass to decrease due to loss of sugar.  I also think that the faster the decomposition rate (how fast the gum is chewed), the more mass will be lost.

 

 

Procedure:

 

            1. Measure the mass of gum on balance with wrapper on.

            2. Unwrap gum, and save the wrapper

            3. Have designated “chewer” person chew gum for the set amount of time:

                        1 minute, 2 minutes, and 5 minutes—check time with stopwatch

            4. Measure the mass of gum on balance again with wrapper on.

            5. Record all measurements in data chart.

            6. Repeat for each piece/brand of gum—5 trials for each to get average.

            7. Perform calculations (math) with data: difference, average, make graph.

 

 

Data:

 

Bubblicious

 

 

Trials

Mass before chewing(g)

Mass after chewing (g)

Difference in mass (g)

1

8

3.5

4.5

2

8

3.3

4.7

3

8

3.6

4.4

4

8

3.7

4.3

5

8

3.4

4.6

Average:

 

 

4.5

 

 

 

 

 

Bubble Yum

 

 

Trials

Mass before chewing(g)

Mass after chewing (g)

Difference in mass (g)

1

8

4.1

3.9

2

8

4

4

3

8

4.2

3.8

4

8

4.1

3.9

5

8

3.9

4.1

Average:

 

 

3.94