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 labeled 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#l . 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 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 deed 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 seconds.
Hence, if one were to pick out the strongest solution, the table sugar mixture would be the best. Conclusion: The previous hypothesis that, bubble quality improves with the addition of sugar, has been proven true. To improve this experiment, an increase in amount of the table salt and sugar should be made. This will create a more drastic and clear difference. Also, a bigger area of space would allow the bubbles to freely move and give more accurate times on their survival.
Another hypothesis regarding bubble making is that adding both, salt and sugar, to dish soap will boost the bubble quality. By taking in both strong qualities of the sugar solution’s strength and the salt’s size, this solution will be better than both the salt and sugar mixtures alone. In order to do this, one teaspoon of each ingredient, salt and sugar, should be added to a two- thirds cup of water. Stir well, and blow with adjustments to speed and strength, with a straw.
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