Chewing Gum And Bubble Gum

October 16, 2008

Ingredients Used to Make a Chewing Gum

Filed under: bubble gum, Chewing Gum — Tags: , , , , , , — soccertips4u @ 7:40 am

Up until WWII, chewing gum was made of a substance called chicle mixed with flavorings. Chicle is a latex sap that comes from the sapodilla tree (native to Central America). In other words, chicle is a form of rubber. Just like rubber bands don’t dissolve when you chew them, neither does chicle. Chicle is a good bit softer than rubber bands and happens to soften more when it gets warm in your mouth. If you freeze chicle with ice, it gets very stiff — chicle hardens and softens over a pretty narrow temperature range.

kid blowing bubble

Gum bases are mixed with sugar and other flavorings to make chewing gum.

After WWII, chemists learned how to make artificial gum bases to replace chicle. These gum bases are essentially synthetic rubbers that have the same temperature profile as chicle. Gum bases (either natural or artificial) are mixed with sugar and other flavorings to make chewing gum. When you chew it, the rubber releases these flavorings into your mouth. ­


September 27, 2008

Learn Blowing Bubbles With Chewing Gum

Many cultures chew substances made from Mother Nature such as grasses, plants and resins. Chewing gum’s history actually dates back to the ancient Greeks, being their favorite hobby. However, it was a William Semple, not a Greek, who first patented chewing gum on 28 December 1869 and a Susan Montgomery who had blown the largest gum bubble ever at 23 inches in diameter. She is recorded in the Guinness World Record.

The most popular brands are not always the best for blowing bubbles. Companies like Bubble Yum and Bubbicilious have created soft, easy to chew, full of flavor, long lasting gum; great for those that want to chew gum, bad for those that want to blow bubbles. If you want to blow championship bubbles, go with a less popular brand like Double Bubble or Bazooka. They contain less sugar and are harder to chew, but offer superior strength for bubbles.

The trick is to use a small amount of gum. If after you have blown your bubble and still find gum in your mouth, it does not mean you need more gum. Just more practice. More gum does not make more bubble. Also, you can only use three pieces of gum to contest the world record.

To beat against the odds of blowing your gum bubbles to their full potential, try to practice indoors where it is easier to manage the wind and temperature. These two factors are crucial to your success. Too cold, the skin of your bubble will get thin and breaks easily; too hot, your bubble will collapse prematurely.

All bubble gum have sugar and artificial flavors in them for taste. However, these two ingredients are bad news for those who want to blow big bubbles. A trick is to masticate your gum until you work out most of the sugar and artificial flavoring, which in turn will create superior strength for your bubbles. The next step is to get your gum at the right consistency. It gets harder as it cools down after you have blown a bubble. Warm it up to become softer by chewing it further. At the correct consistency, you can effortlessly push your tongue through the gum and fill the pocket with air to blow your bubble.

If you want to blow the biggest bubbles possible, be careful and blow slowly. Use slow even breaths, this gives your gum time to stretch and grow, but also keeps even pressure on the gum to keep it from sagging. Don’t tighten your lips around the bubble like you just sucked on a lemon, this will force you to blow harder and pop your bubble. Instead keep your mouth open so you inflate the bubble through a larger hole.

A champion is not born without practice. Then again, in order to blow really big and impressive bubbles, you also need a strong jaw, tongue and diaphragm. You should try out all the tips mentioned above and see which combinations work best for you. It is more fun, which is the main thing, if you can practice and compete with your friends.

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