The new conditions showed how the reaction depends on the size of the micropores in the candies, and made it more understandable at the micro level.
They found that air pressure alone could not explain the observations, leaving room for more precise variables to be derived that contribute to foaming. Combining data on air pressure fluctuations with measurements of mass lost during degassing, as well as comparisons between different candies, Kunzlemann and Johnson soon realized why Mentos was the best choice for this type of activity.
Their equations assume that these gas release centers are two to seven micrometers in diameter, which provides a balance and tradeoff between the size of the bubbles and the desired number of centers on the candy surface. The conclusion fits well with existing models explaining the reaction, as well as micrographic images of pores based on these models.
The data obtained will help teachers and popularizers of science working with children to better understand the mechanics of the process, which means it is better to explain it to their viewers and show them the world at the same time more complex and understandable, attracting new generations to unravel the secrets of physics and chemistry.