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- Author:
-
Mary R. Hebrank
- Subject:
- Mathematics and Statistics, Science and Technology
- Institution Name:
- Engineering K-Ph.D. Program, Duke University
- Collection:
-
TeachEngineering
- Grade Level:
- Primary, Secondary
- Abstract:
Most of the flavoring in gum is due to the sugar or other sweetener it contains. As gum is chewed, the sugar dissolves and is swallowed. After a piece of gum loses its flavor, it can be left to dry at room temperature and then the difference between its initial (unchewed) mass and its chewed mass can be used to calculate the percentage of sugar in the gum. This demonstration experiment is used to generate new questions about gums and their ingredients, and students can then design and execute new experiments based on their own questions.
- Languages:
- English
- Material Type:
- Activities and Labs, Lesson Plans
- Media Format:
- Graphics/Photos, Text/HTML
- Conditions of Use:
-
Read the fine print
Resources may be used on a nonprofit, non-commercial basis by educators, without any fee or cost to access, link to and use, or in any manner alter, revise, copy, edit, translate or digitize.
- Copyright Holder:
- Duke University
No restrictions on your remixing, redistributing, or making derivative works.
Give credit to the author, as required.
Your remixing, redistributing, or making derivatives works comes with some
restrictions, including how it is shared.
Your redistributing comes with some restrictions. Do not remix or make
derivative works.
Copyrighted materials, available under Fair Use and the TEACH Act for US-based
educators, or other custom arrangements. Go to the resource provider to see
their individual restrictions.
How Much Sugar is in Bubble Gum?
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