Within the fireproof balloon experiment, we are testing which liquids will slow the process of a balloon burning the most. When a balloon filled with air is held over a flame, the balloon pops because there is no barrier to absorb the heat from the fire. However, with a liquid barrier, molecular expansion occurs within the liquid rather than the balloon so the liquid undergoes heat absorption in order to slow the balloon from popping. When the balloon is held over the flame, the liquid easily absorbs the heat. The heated water begins to rise, cool, and sink, which is called a convection current. The fireproof balloon experiment seems to defy logic by putting a flame to a balloon without popping it, but certain liquids- such as water- have a high heat capacity, which allows them to absorb the heat. According to, www.scienceworld.com, “Water has a heat capacity about four times that of air.” Water has a much higher heat capacity than air, which is one reason why the balloon does not immediately pop. The heat capacity of water is 4.18 kJ/g C, which is why we will be testing other liquids to see if the heat capacity can also be used to fireproof a balloon. The main reason why the balloon filled with water does not pop is due to the heat capacity of water being so high. The liquids we are testing have a lower heat capacity than water; This means that in theory water should keep the balloon from popping the longest. One liquid that we are testing is coke and it has the lowest heat capacity. According to www.endmemo.com, the specific heat of coke is 0.85 kJ/g C. This leads us to believe that the balloon with coke will pop the quickest. The liquid with the highest heat capacity is 4.18 kJ/kg/°C according to www.socratic.org . This means that water should keep the balloon from popping the longest. One of our liquids is corn syrup. According to www.corn.org corn syrup’s specific heat is .995 BTU and when converted is equivalent to 4.17 kJ/kg/°C. This means that corn syrup in a balloon should pop slightly before water since it is just slightly lower than water’s specific heat.