Analyzing and Reporting the Physics of Chewing Gum and Its Impact on Dental Health Using Differential Scanning Calorimetry (DSC) and Logger Pro

In this research, we report on physics, chemistry, materials science and dental health implications of chewing gum. A small amount of Juicy Fruit chewing gum was analyzed using Differential Scanning Calorimetry (DSC) to study the effects of heating and cooling. The gum was subjected to thermal cycles between 0°C and 100°C at different ramp rates. The results revealed distinct phase transitions as the gum was heated and cooled. Initially, the gum was a soft solid, but upon heating, it became sticky, stretchy and rubbery, indicating a glass transition from a soft solid to a rubbery solid. This transition is analogous to the softening of gum when chewed in the mouth. With further heating, a melting transition occurred, representing the melting of additives within the gum, similar to their behavior during extended chewing. Cooling revealed a partial crystallization process, indicating that the heated rubbery gum transitioned into a partially ordered, crystallized state. Overall, these findings demonstrate that gum undergoes three distinct transitions, both in DSC and during chewing: glass transition, melting and crystallization. A detailed analysis of the DSC data, conducted using Logger Pro, reveals thermal energy patterns comparable to those experienced during the heating and cooling processes in the human mouth. This thermal behavior extends beyond physics and chemistry, providing insights relevant to dental health. Specifically, it has implications for the prevention of cavities, reduction of gum disease, improvement of bad breath and mitigation of hypomineralization, where each transition in the gum plays a vital role.