Chemistry Issues In-The-News Data Sheet
Name: Sierra Hogan
CATEGORY: Science Journal
(science journal, general science source, or general source)
Title of Article: Bubblegum Blowing
General Topic: Chewing, Blowing bubbles, and the chemical makeup of Bubblegum
Source: CHEM MATTERS
Link to the Article:
OR
Author: Gail B.C. Marsella
Issue Date: October 1994
Volume:
Page Number(s): 10-12
ARTICLE SYNOPSIS (minimum 1 paragraph [six sentences]) Explain the main points of the
article:
Chemists have been making bubblegum since the early 1900’s. For the sake of it, people
have been chewing on things like tree sap and whale blubber long before bubblegum. In order to
make bubblegum, there are measurements that need to be taken into consideration, such as: the
amount of rubber, different flavors, and the amount of sugar. Too much rubber will make the
bubblegum too firm and not enough rubber will break the thin film too easily when trying to
make a bubble. Chemists don’t want to upset parents so they make sure when bubbles are blown
they don’t exceed the size of a grapefruit. To help soften bubblegum, chemists make sure to
combine it with products that will soften when the saliva of the chewer is associated. To make
gum taste like fruit, products like limonene (an essential oil in fruit) are added and cannot
dissolve when it combines with saliva.
1. What did you learn from reading the article? (Minimum 3 sentences)
From reading this article I learned the chemical makeup of bubblegum. I learned that
rubber is essential in making the bubblegum stretch. Chemists add humectants (which are
chemicals that draw water) to make the gum base chewable. And that the measurements of
creating new types of bubblegum are based off of trial and error.
2. How is this article related to chemistry? (Minimum 3 sentences)
This article is related to chemistry because it explains that in order to mix water-soluble
and water-insoluble materials emulsifiers (chemicals that allow water-soluble and waterinsoluble materials to mix) must be added. It also explains that the chemicals in it must be
measured as exact as possible because with too much rubber, the bubblegum will not be
chewable and with not enough rubber the film will break too easily. The rest of the chemicals are
to control the size of the bubbles and either help the rubber stretch more or to add flavor.
3. Pick out two important points made by this article that you think other people should know
about. Why? (2 paragraphs, one for each point)
One important point made by the article is why the bubbles don’t get very big. The
largest bubble blown was almost 24 inches in diameter. But, chemists do not like to push away
parents so they restrict the size to no larger than that of a grapefruit. People should know this fact
so that they do not hurt themselves try too hard to make a bubble get bigger than their head and
to ensure messes stay within cleaning accessibility.
A second important point made by this article is how and what chemists do and use to
restrict the bubble’s size. Chemists use the air temperature. When the air is warmer, the gum is
more easily chewed. When the air temperature is colder, the gum becomes harder to chew. The
temperature in our mouths is warmer than the temperature outside our mouths and as a result, the
more times the bubblegum is blown the less elasticity there is in the bubblegum making it harder
and harder to chew. People should know this fact because, the next time they wonder why they
keep paying for more and more gum that easily loses it’s chewing ability and flavor, it is due to
blowing bubbles. Also, over-chewing hard things can result in pain of the jaw area.