Cara+M13

Cara M 2012 - 2013
 * THE STRETCHINESS OF DIFFERENT FLAVORS OF GUM **

The purpose of this study was to determine which flavors of gum are the stretchiest. Chewing gum is made of natural latex that is kneaded for hours to get the right texture and then is rolled flat so it can be cut into sticks and ready for chewing. Various flavors of chewed gum were soaked in different liquids to determine the stretchiness. It was determined that gum stretches further when just being chewed than when being soaked in liquids. The liquids tighten the elasticity of the gum therefore making it harder and less chewy.
 * ABSTRACT **

Some improvements to these experiments would be to make the ice water the same temperature every time gum was soaked in it. This way, the results will be closer because of a more precise temperature in the water. In order to expand the idea of this experiment, other liquids like juice and soda could be used to soak the gum in.
 * EXPERIMENTAL IMPROVEMENTS AND FUTURE EXPERIMENTS **

To read the complete ISP Paper for this assignment, click on the PDF file link below.

