Science Can Be Sweet Too

Kids, and even some adults, love the fun and delicious candy that pops in your mouth. There is some science behind the sugary treats however. It starts with making a simple syrup of sugar and water with some color and fake flavor and heating it. When the water evaporates, it's gooey and pliable.To make it pop though, it takes 600 pounds per square inch of carbon dioxide pumped into it to create gas bubbles encapsulated into it. The pressure as it hardens causes it to break into tiny pieces. When it gets into the mouth, the warm saliva melts the sugar coating and the gas bubbles burst. The bubbles do this because poppy candy "sublimes" in that it goes directly from a liquid to a gas.

Sherbet, which is another name for a powdered candy that pops and is similar to Pixie sticks in the US is made with a bit of chemistry as well, combing icing sugar, citric acid and bicarbonate of soda. These ingredients together create the popping sensation as gas is expelled. Even science has it sweeter moments.