In my previous post (yes, the one about Playboy), I mentioned that it is sometimes good to challenge yourself on things you consider “facts” or where you assume something to be the way it is. It is a fun skeptical exercise that keeps you on your toes. Consider it the sort of skeptical antitheses of the Queen in Alice in Wonderland… unbelieving six things before breakfast.
Take for instance the carbonated candy that pops and fizzes when you put it in your mouth. In the States it started as “Pop Rocks,” but it has been marketed under several brands since the 1980s by General Foods (later Kraft Foods). This year it made an appearance in the chocolate eggs for Easter. I’ve eaten it before, mostly in the context of modern cooking (see my post on Cooking for Geeks) and I had always assumed it was some sort of weird chemical, reacting with the saliva in your mouth. My friend Helmut challenged me to find out if that was true and, if so, which chemical. As it turns out, it’s not some special industrial chemical, and although there is indeed chemistry involved, Pop Rocks mainly pop because of physics.