Chewoligists have concluded that the amount of sugar in the gum does not affect the overall diameter of the bubble.
Adding sugar to dish washing liquid will increase the amount of lather and bubbles.
There is sugar in Kellogg's rice bubbles. It is refined sugar- not natural sugar.
Adding salt to water and detergent will not make bubbles. Sugar doesn't effect the mixture, as we seemed to get bigger bubbles than just water and soap. This may also be due to the issue that the person we appointed to blow the water and soap mixture couldn't blow a big enough bubble. - Jelly We also found adding sugar to detergent water made bigger bubbles and it was the same person blowing all of the bubbles. -A
Yes. Dissolved sugar increase the boiling point.
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!
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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!
bubbles
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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!
Yes, because the yeast feeds on sugar. Fermentation cannot continue if there is not sugar as the yeast will not be able to convert it to alcohol and carbon dioxide.
Water with sugar in it freezes at a lower temperature. The more the sugar, the lower the freezing point of water.