The Science Behind Fizzy Candies
Have you ever popped a seemingly ordinary piece of hard candy into your mouth, only to be startled a few moments later by an intense, foaming burst of tangy fizz? Confectionery treats that deliver an unexpected bubbly sensation have fascinated candy enthusiasts for generations. While the sensation might feel like a magical trick played on your taste buds, it is an application of food science. In some effervescent candies, an acid-base reaction produces the fizz. Popping candy works differently: its hard sugar holds tiny pockets of pressurized carbon dioxide. When saliva dissolves the sugar, that gas escapes.
- confectionery:
- Relating to sweet foods, candies, or sugary treats.
- immobile:
- Unable to move or be moved; fixed in place.
- solvent:
- A liquid substance capable of dissolving other materials.
- catalyst:
- A substance that causes or speeds up a chemical reaction without being consumed.
- effervescent:
- Giving off bubbles of gas; vivacious or bubbly.
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Preview questions from this passageShowHide
- 1Where is the dry reactive powder located in the acid-base candy described?
- 2What two primary chemical components make up the acid-base candy center?
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About this explanatory article passage for 8th Grade
“The Science Behind Fizzy Candies” is a explanatory article reading passage about Food Science, written for 8th Grade. It takes about 3 minutes to read (448 words) and comes with an interactive quiz and a printable worksheet with comprehension questions and an answer key.