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Analyze Chewing Gum

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Matthew Shumake

on 19 May 2014

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Transcript of Analyze Chewing Gum

By: Matthew Shumake and Austin Cosby
East Coweta High School
Mrs. Mohabir
Background Information
Analyze Chewing Gum
Are sweetening and flavoring added as a coating or mixed throughout chewing gum?
Problem
If we place gum in water, the water could drain out all or most of its sugar and sweet ingredients, then that would make the gum more healthy to chew and decrease its weight.

Independent Variable: Flavor of gum

Dependent Variable: Sweetening/Flavoring
Hypothesis
Chewing gum
Weighing paper
Balance
Tap water
250 mL Beaker
Stirring rod
Paper towels
Scissors
Window Screen
Materials
1) Unwrap two pieces of chewing gum. Place each piece of gum on a weighing paper. Measure and record each mass using a balance.
2) Add 150 mL of cold tap water to a 250 mL beaker. Place one piece of chewing gum in the water, and stir with a stirring rod for 2 minutes.
3) Pat the gum dry using paper towels. Measure and record the mass of the dried gum
4) Use the scissors to cut the second piece of gum into small pieces. Repeat step 3 using fresh water. Keep the pieces from clumping together.
5) Use a 10 cm x 10cm piece of window screen to strain the water from the gum. Pat the gum dry using paper towels. Measure and record the mass of the dried gum.

Procedure
Pictures
Graphs
Table
Abstract

The purpose of our experiment was to try to make gum healthier to chew by draining the sugary substances. In our experiment we used three different types of gum. We used Dubble Bubble, Hubba Bubba, and Five gum. For our procedure we had to unwrap two pieces of each chewing gum and place each piece on a weighing paper. Then we would measure and record each mass using a balance. Next, we would fill a 250 mL beaker with 150 mL of cold tap water. Once the beaker was filled with water, we would place one piece of gum in the water and stir it with a stirring rod for two minutes. After we stirred it for two minutes, we patted the gum dry using a paper towel and then measured and recorded the mass of the dried gum. For the second piece of the chewing gum, we would cut it in half with scissors and do the same procedure we did with the first piece of gum. Also while we were stirring the split pieces of gum, we had to make sure the gum would not clump together. After we stirred the split pieces of gum, we would measure and record the mass of the gum.

For all the pieces of gum, their weights decreased as a result from being placed in water and stirred. This was our original hypothesis from the start of the experiment. The reason why the gum lost weight was because when we placed it in water, the water acted as a colander and drained out the sugar coating. This experiment proves that sweetening and flavoring of gum is a coating.

Conclusion
The results of our experiment showed that every piece of gum we tested on lost weight. This showed us that the sweeting and flavoring of gum is used as a coating rather than being mixed throughout chewing gum. Our hypothesis was if we place gum in water, the water could drain out all or most of its sugar and sweet ingredients, then that would make the gum healthier to chew and decrease its weight. Our hypothesis was supported by the results we got from conducting the experiment because it showed a decrease in weight. The weight of the gum was decreased by the water because the water acted as a colander and drained out the sugar coating.
The average weight decrease for Dubble Bubble was .7 grams. For Hubba Bubba it was .1 grams. And finally, the average weight for 5-Gum was .1 grams. These events occurred because the water acted how it was predicted to act like, a colander. One thing we can improve on next time we conduct this experiment is keeping the gum separated when were stirring it in the beaker filled with water. One possible error that could have occurred is that when we were patting the gum dry, we probably didn’t completely dry it off and that may have resulted in the gum still having a little more weight in it. We have come to conclude that the sugar and sweeting in gum is coating rather than mixed through the gum.
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