Percent Composition

1. Percent Composition Bubblegum Lab

2. Lab Materials • 1 piece of chewing gum • Electronic Balance

3. Lab Information Purpose Abstract • To calculate and compare the percent composition by mass of sugar in bubble gum. • All commercial food producers must list all ingredients found in their food products on the retail packaging for the foods. These ingredients must be listed in order of decreasing concentration by mass but they do not have to list the actual quantities. • Chewing gum is composed mostly of sugar. The most convenient way to remove sugar from gum is to chew it. During chewing the sugar is dissolved by saliva and is swallowed, leaving an insoluble rubber in the mouth.

4. Procedure • 1. Check to make sure that the balance is tared. (Read exactly zero when there is nothing on the pan.) • 2. Determine the mass of the piece of gum and the wrapper while it is still packaged. Record this mass within 0.01g and record it in the data table. • 3. Unwrap the gum and start chewing it. You will chew the gum for at least 10 minutes to remove as much sugar as possible.

5. Note the start time…

6. Mass of the gum (not chewed) and the wrapper

7. 4. Weigh the wrapper to within 0.01g. Keep this piece of paper as weigh paper so that the bubble gum does not stick to the balance pan after you are done chewing. • 5. Take the gum out of your mouth once all the sugar has dissolved. Determine the mass of the chewed gum and the wrapper to within 0.01g and record this in the data table. • 6. Discard the gum. • 7. Perform all calculations.

8. Mass of the wrapper by itself

9. 10 minutes has passed…

10. Mass of the chewed gum and wrapper

11. Other data needed… • Number 7: • A: Class average: • 76% • B: Range of Class data: • 73-79. (Range would be 6) • Number 8: • Actual Data: 83%