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American sweetgum (Liquidambar styraciflua), also known as American storax, [3] hazel pine, [4] bilsted, [5] redgum, [3] satin-walnut, [3] star-leaved gum, [5] alligatorwood, [3] gumball tree, [6] or simply sweetgum, [3] [7] is a deciduous tree in the genus Liquidambar native to warm temperate areas of eastern North America and tropical montane regions of Mexico and Central America.
Liquidambar, commonly called sweetgum [2] (star gum in the UK), [3] gum, [2] redgum, [2] satin-walnut, [2] styrax or American storax, [2] is the only genus in the flowering plant family Altingiaceae and has 15 species. [1] They were formerly often treated as a part of the Hamamelidaceae. They are native to southeast and east Asia, the eastern ...
Oriental sweet gum trees favour an elevation of between 0–400 m (0–1,312 ft), a mean annual rainfall of 1,000–1,200 mm (39–47 in) and a mean annual temperature of 18 °C (64 °F). The tree's optimal growth is on rich, deep and moist soils such as bogs, river banks and coastal areas, but it is also able to grow on slopes and dry soil.
The green ball-shaped fruits appear in early summer and remain on the tree until fall. The burs split open when ripe, revealing 1 to 4 edible nuts inside. ... Sweet gum is a native shade tree that ...
The flowers are insignificant, yellow/green in colour, and are followed by small gum-balls that persist on the tree until winter. The wood exudes a sweet-smelling resin when pierced, giving the tree its common name. [4]
Fewer than 20 years later, in 1907, Adams Sons and Company upstaged the original gum machine with a machine that dispensed balls of gum, or, what we call them, gumballs.
"The gum helps dislodge and loosen the food that was packed into the back molars during the meal. The chewing process reduces cavities by clearing out the grooves of the back teeth.”
Gobstoppers are made by slowly depositing layers onto a core, such as a pressed ball of sugar, a single seed of anise or a gumball. [3] [4] Gobstoppers are made in large, rotating, heated pans in a process known as "hot panning". The sweets take several weeks to manufacture, as the process of adding liquid sugar is repeated multiple times.
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