Soda And Mentos Reaction Lab Report

Soda and Mentos Reaction:
Any kind of Soda and Mentos interaction will expedite a geyser of both carbon dioxide and foam.
Soda has a few properties, for instance, an sweetener or an artificial flavouring, but it’s main factor that contributes to the reaction is carbonated water. Carbonated water is basically water with Carbon Dioxide compressed within it, it causes the drink to be fizzy and bubbly. This contributes to the reaction because it the fizz and bubbles are gas, which tries to escape from the liquid, this is called nucleation site, and when nucleation sites interact with the top layer of a Mentos, (Gelatin and Gum Arabic), the fizz and bubbles immediately turn into foam, and rapidly escape from the bottle. Carbonated Water can be found in Club Soda, Sparkling Water, Seltzer Water, etc.
Gelatin is a transparent and flavourless food generated from collagen, protein found within the tissues of animals, and animal raw materials, tissue, flesh, bones, etc. This contributes to the reaction because it reduces the protein fibres into peptides, causing the Mentos to be lighter and more compressed. Gelatin can also be found in foods like Jelly or used in Photography. Gum Arabic is a mention of natural gum generated from Acacia Senegal - a tree grown in West Africa, and Vachellia Seyal - a tree grown in Egypt, Kenya and West Senegal, both Acacia Senegal and Vachellia Seyal are known to be the greatest sources of Gum Arabic. Gum Arabic is used to stabilize the chilled, sweetened and flavoured foods, which will assure the taste of a Mentos. Gum Arabic can be found in Food, Printing, Painting, etc. Gelatin and Gum Arabic cause the reaction to vary because they are both found within the coating of the Mentos, the coating of Mentos reduces the surface tension, as a result, there will be a rapid