Generally, when the gum has more sugar (or you have only chewed it for a short period of time), it is easier to blow a bubble. The gum isn't as tough.
It would take less chewing to blow a big bubble.Because you are blowing not chewing.
Sugar free gum creates smaller bubbles because there is no surgar in it which means less gum to blow! :D
The more you chew bubblegum the larger potential bubbles can be. The longer you chew the gum the more liquid (saliva) is added thus making it softer and more pliable. But the real reason is because as you chew, you get rid of the sugar in the gum. Sugar weakens the bubbles allowing them to pop or deflate much more easily. The less sugar, the bigger bubbles!
Air pressure in bubble gum is made from exhaled carbon dioxide. The bubble traps the air just like the atmosphere would.
The more you chew bubblegum the larger potential bubbles can be. The longer you chew the gum the more liquid (saliva) is added thus making it softer and more pliable. But the real reason is because as you chew, you get rid of the sugar in the gum. Sugar weakens the bubbles allowing them to pop or deflate much more easily. The less sugar, the bigger bubbles!
it depends upon the level of water which produces the bubble. when there is less water,the bubble acts like a lens
A little dehydration makes bubble solutions stronger, as it is less diluted.
Yes it does. When you blow a bubble you increase the pressure inside of it. So now we have a sphere with more pressure inside than out. The inside pressure pushes the skin of the bubble outward and stretches it. This is very much like hanging a weight from a rubber band. The rubber band stretches, but only so much. The tension in the band increases the more it is stretched until the tension equals the weight. If you add more weight then the rubber band stretches more. The same for the bubble, the skin of the bubble stretches (bubble gets bigger) until the tension in the skin matches the pressure in the bubble. A different substance will stretch more or less. There are complicating factors: pressure decreases inside the bubble as it expands, responses are not linear blah blah blah. But the simple answer is that just like a rope will stretch less than a rubber band, so different bubble substances will expand differently to make different sized bubbles.
it depends greatly on the type of sugar. Brown sugar will be less than confectioner sugar, but raw sugar will be far less than helium sugar.
Choclate with less sugar is easy to melt and the more sugar you have the harder it is to melt.
fruit is higher but sugar but sugar is less
eat less sugar