gum is a variant of the chewing gum that allows chewers to make bubbles with it.
It was invented in 1928 by Walter Diemer who searched for new recipes of the chewing gum. The new recipe Diemer has found made the gum more stretchable and less sticky, which allowed the mentioned effect. It was called Dubble Bubble for such an extraordinary ability to stretch.
College or university students whose task is to write a solid research paper on bubble gum have to show some creativity to prepare a really decent research paper because today it is very difficult to be authentic and original. They have to present well known facts, such as why bubble gum was originally pink, or what material is used to produce chewing gum the old days and what is used now, in totally new light and angle so that the audience have found their research project interesting and maybe even inspiring.
These complex task, however, blur the structure and the way of presentation required by the style of scientific writing, which the writers can easily consult free sample research papers on bubble gum, they can find in quantity on the Web. These free samples may be safely used as a guide on the proper procedure of scientific text writing and may be considered an example of research paper.
In early fifties bubble gum become incredibly popular. The trend was so strong that even lead actors and the first rank politicians could be noticed blowing bubbles in public. The completions on blowing the biggest bubble was also very popular.
After being tremendously popular for over five decades, bubble gum sales markedly declined over the past few years. The reasons for such a phenomenon are bad marketing and weakening of the “chewing” trend.
As opposed to the popular opinion that bubble gum taste is due to the unique recipe, this is the taste the pure gum with adding some components, used when making usual chewing gum, such as fruit extracts and various others not known to the wide public. It is known, however, that modern bubble gum consists first of all of masticatory basis (mainly synthetic polymers) sometimes with the add of material from juice of Sapodilla tree or from the soft resin of conifers. It also includes flavours, preservatives and other food additions.
Thus, the writers have to explore, investigate and correlate all these facts, add to them their own opinion on the matter and present it as a result of their study, new research revealing new nuances in this old and well know story.
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