Chemistry Experiment: Bubble Blowing
Jamie Kim
Mrs. Shaw
Chemistry Honors
3 September 2014
Bubble Quality Lab
Hypothesis: Bubble quality is most positively affected by the mixture of sugar and dish detergent due to the sticky consistency of sugar when emerged in liquid.
Procedure: First of all, three cups were labelled according to their solution. Then, a teaspoon of dish soap and two-thirds of a cup of water was added and mixed to make cup#1. Next, a half teaspoon of table sugar was added to the same control solution and was named cup #2, as well as half a teaspoon of table salt to cup #3. After that, a straw was used to blow bubbles, by being dipped into each solution separately and blown through. Finally, data was recorded.
Control
Sugar
Salt
Appearance of Solution
- Colorless
- More translucent than control
- Cloudy
Bubble Size
- Generally small; occasionally medium
- Consistently medium-sized; bigger than control
- Medium to large
Ease of Bubble Blowing
- Easy to blow
- Must be gentle
- Moderately easy
- Some strength and speed needed
- Difficult
- Must be gentle and slow
*Relative Time Before Bubbles Popped
- 5-10 seconds
- 15-20 seconds
- 10-15 seconds
* Time started when bubble left straw and popped, under any circumstances, such as touching objects.
Analysis: The effects of adding table salt and sugar are positive, in comparison to the control. Both of the added ingredients made the overall bubble quality stronger. The mixture containing sugar was relatively easy to make and had the strongest hold, by refusing to pop for about 15-20 seconds. This is most likely because when sugar dissolves, it becomes sticky; therefore, it would make a tackier bond with the dish soap than the control. On the other hand, although very slow and gentle blows were needed to produce adequate bubbles with the salt solution, it was much stronger than the control; its relative time before the bubbles popped was about 10-15 seconds, whilst the control only lasted around 5-10
Mrs. Shaw
Chemistry Honors
3 September 2014
Bubble Quality Lab
Hypothesis: Bubble quality is most positively affected by the mixture of sugar and dish detergent due to the sticky consistency of sugar when emerged in liquid.
Procedure: First of all, three cups were labelled according to their solution. Then, a teaspoon of dish soap and two-thirds of a cup of water was added and mixed to make cup#1. Next, a half teaspoon of table sugar was added to the same control solution and was named cup #2, as well as half a teaspoon of table salt to cup #3. After that, a straw was used to blow bubbles, by being dipped into each solution separately and blown through. Finally, data was recorded.
Control
Sugar
Salt
Appearance of Solution
- Colorless
- More translucent than control
- Cloudy
Bubble Size
- Generally small; occasionally medium
- Consistently medium-sized; bigger than control
- Medium to large
Ease of Bubble Blowing
- Easy to blow
- Must be gentle
- Moderately easy
- Some strength and speed needed
- Difficult
- Must be gentle and slow
*Relative Time Before Bubbles Popped
- 5-10 seconds
- 15-20 seconds
- 10-15 seconds
* Time started when bubble left straw and popped, under any circumstances, such as touching objects.
Analysis: The effects of adding table salt and sugar are positive, in comparison to the control. Both of the added ingredients made the overall bubble quality stronger. The mixture containing sugar was relatively easy to make and had the strongest hold, by refusing to pop for about 15-20 seconds. This is most likely because when sugar dissolves, it becomes sticky; therefore, it would make a tackier bond with the dish soap than the control. On the other hand, although very slow and gentle blows were needed to produce adequate bubbles with the salt solution, it was much stronger than the control; its relative time before the bubbles popped was about 10-15 seconds, whilst the control only lasted around 5-10