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Chewing Gum Experiment

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Introduction As a teenager inserts a familiar, gelatinous substance into his mouth, the elusive memories of childhood become perceptible once again. With an incomprehensible flavor, one may question the reason as to why organizations would desecrate this highly acclaimed children’s novelty, chewing gum, by substituting the primary ingredient, sugar, with substances adopting unintelligible names such as xylitol and sorbitol. To an unsuspecting individual, they are baffled to discover that this new-and-improved gum tastes virtually identical to the original product. These obscured ingredients are none other than sugar alcohols; while the application of them in sweets is controversial, it is insightful to know that they are organic compounds …show more content…

However, they are generally produced by hydrogenating sugars, which provides similarities in molecular structure though sugar alcohols do not have the same cyclohexane rings present within their formations, unlike carbohydrates such as glucose and lactose (“What Is Sugar Alcohol,” 2015, para. 4). An inquisitive mind may aspire to divulge what percentage of chewing gum is actually composed of sugar. Students within Serenity Smith’s chemistry class recently discovered how to deduce material composition and was subsequently assigned with this very task. By testing various brands of chewing gum, it is easily conjecturable that the makeup of sugar would account for different percentages among the different gums (Bubble Gum “A Real Sugar High,” n.a., p. 1). To fully comprehend this concept, it is essential to understand the fundamentals of sugar alcohols. With inconsistent structures, it is probable that the composition of sugar in chewing gum will contrast between ones that are sugar-based and others that …show more content…

This is completely relevant to the composition of sugar alcohols within gum, as separate options accommodate varying levels of sweetness. When compared to the approximate sweetness of sucrose, sorbitol retains around 60% of it, while xylitol possesses sweet flavor equivalent to that provided by general sugars (Calorie Control Council, n.d.). With this information in mind, the students will indubitably be able to develop logical conclusions about any

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The experiment conveys how the percent compositions of the sugar in the brand sticks of gum were different, even though the nutritional facts portrayed that the sugar content should have been the same. Based on the data, it is determined that Trident has a lower composition of sugar in the gum, in relation to Orbit. This is shown, as after 5 minutes of chewing the gum, the total mass of Trident dropped by .94 grams whereas the mass of Orbit gum dropped by 1.18 grams. The percent sugar composition in the Trident gum was 50% whereas Orbit had a sugar composition of

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More water would make the solution less concentrated, causing the water move from the less concentrated solution to the higher concentrated gummy bear (expanding cell) and vice versa. Consequently, we must use the same amount of amount in every solution to ensure a fair test. Color: Each color of gummy bears represents a different flavor. To achieve this, different levels of glucose are contained in the gummy bears and, therefore, to keep the test fair, we will be using the same color of gummy bears throughout the experiment.

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Author’s Purpose Essay In the non-fiction book, Sugar Changed the World by Marc Aronson and Marina Budhos the author's main purpose is to inform the reader. Throughout the book, the author’s view stays mainly objective, while informing the reader of the history of making, distributing, and consuming sugar. They use facts and quotes from reliable sources and people to support their information and inform the reader on how much sugar, really did, change the world.

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We are doing a gummy bear lab. Gummy bears come in different sizes, shapes, and colors. Gummy bears are squishy, chewy, and sticky, they are made of sugar which are glucose and glucose are carbohydrate. We predict that during this stage of lab the solute and solvent will go through the stages of hypertonic, hypotonic and isotonic. We get 4 gummy bears and 4 cups filled half way with different types of liquid, such as Salt-Water, Coffee-Creamer, Vinegar, and Soda.

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This attempts to explain that the gum is bursting with flavor and is why you should chose this over other types of fruit

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I never realized how gross wild strawberry and tangy citrus flavored Trident® Layers TM chewing gum tasted after 15 minutes. 58.6% of the mass of my sugar free piece of gum was lost after the experiment. Because the company had claimed that the gum contains no sugar, a type of sweetener must have been added instead. The flavor created by the sweeteners faded as the gum was chewed for a longer time. The sweetener had been absorbed and on its way to be digested little at a time.

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When the 1970s introduced High Fructose Corn Syrup (HFCS), a cheap sweetener alternative to sucrose in a fructose-glucose liquid form (fifty five percent fructose, forty two percent glucose, and three percent saccharides), it brought extensive numbers of health problems with it (Bray, 2004 & Johnson, 2010 ). Prior to the 70’s, on average, sugar contributed to four percent of daily caloric intake, however over the past four and a half decades, this statistic has increased to whopping sixteen percent, leading some scientist to consider it an “addiction” as they observe the sugar substitute wreak havoc on humans’ bodies worldwide (Butler, 2011). Along with hooking those who indulge sweets to it, High Fructose Corn Syrup also leads to obesity:

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It was kept a closely guarded secret while the finished product was exported for a rich profit. In the mid-1950s a technique for producing a form of sugar syrup from corn starch was discovered. The product (now known as high fructose corn syrup) gradually replaced sucrose in the United States of America as the main form of sugar added to soft drinks and certain foods. It cannot be sold as crystals or table sugar because the mix of fructose and glucose exist in a syrup form. Although, it now accounts for almost half the consumption of sugar in the USA and somewhat less in Japan.

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There were a few people that actually accepted our offer and when we offered them chewed gum, they either laughed, walked away, or seemed grossed out by what we were doing. One person actually looked at is in disgust. They made it seem like we were violating a major law. The only surprising case we had was when a guy actually put his hand out to take the gum, only realize seconds later that we had taken the gum we were about to hand him, from our own mouths. Two changes that I would make to improve this study is increasing the amount of time to perform the experiment, because many people were

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There are many both oral and other health benefits correlated with chewing sugarless gum. Some of these oral benefits include fresher breath, protection from cavities, improvement of eating habits, increasing of salivary flow. Obviously, chewing sugar-free gum prohibits bacteria, causing better breath, stability from cavities, prevention of tooth decay, and stronger tooth enamel. Recent studies have demonstrated that chewing sugarless gum can restrict food cravings and assists in preventing the consumption of a large amount of food. Chewing gum also increases salivary flow by approximately 10 times, consequently fighting parched mouth and the issues related to it.

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While it still wasn't all that palatable, the sugar improved it in a subtle way. "This was a good idea..." " Yeah, I agree..." "It tastes like somebody didn't know how to make tea," I commented. "I wonder if there's a book on how to correctly make this Herbitas stuff..." She looked as if she were holding in a giggle when I said that. I didn't know why, but it looked like it was for a reason I didn't quite know about, like she was keeping something for herself.

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The results of the phenol-sulfuric acid analysis conducted in this experiment suggest that the data acquired was relatively precise but inaccurate with respect to the given carbohydrate concentrations of the soda and Gatorade samples. Using a standard curve generated from a glucose solution with a known concentration, the carbohydrate concentration of the samples was determined (in terms of glucose) and a low coefficient of variation was calculated. However, a high percent relative error was apparent in the analysis of both samples. This may have been due to the fact that the analysis was conducted assuming glucose was the carbohydrate of interest, while, in fact, a significant portion of the monosaccharides would have existed as fructose (a

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The magnitude of p-value indicates that linear terms of AF and SMP have significant effect at 5% level of significance (p <0.05) on cookie’s fiber content. Further quadratic effect of AF and interaction between ‘AF and SMP’ has significant effect at 5 % level of significance (p <0.05) on cookie’s fiber content. The magnitude of β coefficients revealed that the linear term of AF has the maximum negative effect (β= -0.22) whereas SMP (β= 0.03) showed a positive effect on cookie’s fiber content. The increase in fiber content with decrease in AF may be due to the increase in FTMF proportion in formulation which has high initial fiber content than AF.

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Under mentioned example will gives you some idea of mouth feel. • the crispiness of a Cape Cod brand potato chip from a newly-opened bag • the crunchiness of a just-picked Gala apple or Bosc pear • the freshness of fresh baked rye bread from the Nashoba Brook bakery • the resiliency of a piece of Twizzler strawberry licorice • the chewiness of Trident brand chewing gum • the firmness of Smucker 's cherry jam • the spread ability of ripe Brie cheese • the creaminess

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