Bubbles have always been fascinating to people because of their spherical shape and sensitive yet durable skin. We wanted to learn more about what holds these fragile structures together and why they pop. After studying foods and their nutrients like lipids, sugars, starches, and salt, we decided to see if adding these nutrients to the soap solution would affect the strength of the bubbles formed.

We hypothesized that the nutrient that will make the bubble last the longest is sugar. Since glycerin has been proven to make bubbles stronger, we predict that since glycerin is sweet, sugar will aid the elasticity of bubbles too.

The materials we used were a pan, a stra

Our results stated that salt was the nutrient that best helped bubbles last longer. Also, the results stated that olive oil made bubbles pop faster. Our results proved that our hypothesis was rejected. Sugar was not the nutrient that helped bubbles last longer.

We hypothesize that the nutrient that will make the bubble last the longest is sugar. Since glycerin has been proven to make bubbles stronger, we predict that since glycerin is sweet, sugar will aid the elasticity of bubbles too.

The procedure that we used to conduct the experiment was the following: first, you gather the materials. Then, you cut the straw in half and put the string through the straw to tie a knot. That will be the bubble maker. Use the beaker to measure 400 milliliters of water a

Some common words found in the essay are:
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Approximate Word count = 513
Approximate Pages = 2 (250 words per page double spaced)