Brooke+L13


 * TESTING THE AMOUNT OF TIME EACH BRAND OF GUM TAKES TO RUN OUT OF FLAVOR **
 * Brooke L**
 * 2012-2013**

The purpose of the experiment was to test if the amount of sugar in gum affects the amount of time gum flavor runs out in. The hypothesis was that sugar does affect the flavor time because of the fact that when gum is chewed the sugar from the gum dissolves in the mouth. It was also hypothesized that the brand of gum Trident would take the longest because it was found to have the most sugar. The method of this experiment was that 3 people were lined up to test each type of gum. The people were told to stop the timer when the gum ran out of flavor. It was found that the amount of sugar in gum does affect the amount of time gum takes to run out. This was found because the gum brands with the most sugar took the longest to run out and the gum brands with the least took the least amount of time. When the gum was tested with sugar water the results changed because of the added sugar to the gum. It was hypothesized that the sugar added to the gum would make the gum take longer to run out. This was the case for some brands of gum but for others it made the time go down.
 * ABSTRACT **

**Experimental Improvements and Future Experiments **
A major discovery that was found was that gum can be reusable but it has to be mixed with the right materials to make it work. Another major discovery is that the amount of sugar in gum does affect the amount of time gum lasts. This is because when gum is chewed the sugar in gum dissolves in the mouth. The more sugar in the mouth the more time it takes for the gum to run out. An experimental for the main experiment is getting the same person to test one kind of gum instead of two or three people doing the same gum. This should have been done because people have different taste buds and had very different times. A future experiment could be freezing gum to test if freezing the gum affects the time that the gum runs out in.

To view my full ISP paper can be read on the PDF file below,

