Stretchability relates to bubble size based on the consistency of the product. Gum A had a thick consistency, therefore it was harder to blow bubbles. Gum B was very thin, so maintaining a bubble was difficult.

  1. Temperature of surroundings
  2. amount of time spent chewing/ how the product was chewed
  3. amount of air blown into the bubble
  4. handling of the gum: how it was opened, held…
  5. external force applied

Qualitative aspects included the colour of the gum, size, taste, and thickness.Quantitive aspects included the size of the bubbles blown, how many trials were needed, and timing.

We measured the diameter of each bubble, and we also measured how far the gum could stretch before breaking.