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As gum is chewed, the sugar dissolves and is swallowed. After a piece of gum loses its sweetness, it can be left to dry at room temperature and then the difference between its initial (unchewed) mass and its chewed mass can be used to calculate the percentage of sugar in the gum

INTO JAPANESE

ガムを噛むと、砂糖が溶けて飲み込まれます。ガムの一部が甘さを失った後、室温で乾燥させることができます。そして、その最初の（非噛み込み）質量と噛んだ質量の差を使用して、ガム中の糖の割合を計算できます

BACK INTO ENGLISH

When you chew the gum, the sugar melts and is swallowed. After some of the gum has lost its sweetness, it can be dried at room temperature. Then, using the difference between its initial (non-bite) mass and bite mass, you can calculate the percentage of sugar in the gum

INTO JAPANESE

ガムを噛むと、砂糖が溶けて飲み込まれます。ガムの一部が甘さを失った後、室温で乾燥させることができます。次に、その初期（非噛みつき）質量と噛み込み質量の差を使用して、ガム中の糖の割合を計算できます。

BACK INTO ENGLISH

When you chew the gum, the sugar melts and is swallowed. After some of the gum has lost its sweetness, it can be dried at room temperature. The difference between the initial (non-bite) mass and the bite mass can then be used to calculate the percentage of sugar in the gum.

INTO JAPANESE

ガムを噛むと、砂糖が溶けて飲み込まれます。ガムの一部が甘さを失った後、室温で乾燥させることができます。その後、初期（非咬合）質量と咬合質量の差を使用して、ガム中の糖の割合を計算できます。

BACK INTO ENGLISH

When you chew the gum, the sugar melts and is swallowed. After some of the gum has lost its sweetness, it can be dried at room temperature. The difference between the initial (non-occlusal) mass and the occlusal mass can then be used to calculate the percentage of sugar in the gum.

INTO JAPANESE

ガムを噛むと、砂糖が溶けて飲み込まれます。ガムの一部が甘さを失った後、室温で乾燥させることができます。その後、初期（非咬合）質量と咬合質量の差を使用して、ガム中の糖の割合を計算できます。

BACK INTO ENGLISH

When you chew the gum, the sugar melts and is swallowed. After some of the gum has lost its sweetness, it can be dried at room temperature. The difference between the initial (non-occlusal) mass and the occlusal mass can then be used to calculate the percentage of sugar in the gum.