From The Brains Behind Brains On, this is The Moment of Um.

Moment of Um comes to you from APM Studios. I'm Mark Sanchez.

I'm here in the Brains-on-Labber Kitchen mixing up something real special.

Just a quick pinch of pink pineapple flavoring, a dash of dash of dash of dash of dash of dash

of d'ashy for a little umami and a sprinkling of, what was it? Oh, oh yeah, sprinkles.

And behold, my latest and greatest culinary invention,

Unpopable bubblegum.

I think I finally perfected the formula.

And if I'm right, I'll be able to blow and blow and blow, and the bubbles will never pop.

Now, for the moment of truth. Oh, crab apples! Not again.

Wow, I'm really coated in gummy goop this time.

Where did I go wrong?

Maybe I need to go back to the basics.

Think, Mark, think.

How do bubbles pop anyway?

Huh. Listener Clara was wondering the same thing.

Typically, when we talk about a drop or a bubble, we're talking about two different materials.

And so any time that we have air surrounded by water,

we would say that that would be a bubble.

My name is J.C. Bird, and I'm an associate professor

in mechanical engineering at Boston University.

And my particular area of focus is looking at interfacial fluid dynamics,

...