This might seem like a useless academic exercise, but bear with me, because I think there is some real-life application for those of us who are vacuum-sealing food in mylar bags. I am in the process of moving part of my preps to a different part of my property, and tonight as I was pulling the lid off of one of my 5-gallon buckets that I'd forgotten to label, I discovered 4 2.5-pound bags of Hershey's Kisses that I'd bought a couple months ago and had stuck in a bucket until I had time to vacuum-seal them. So I got my vacuum-sealer ready and pulled out a couple of the 10-by-14-inch mylar bags that I use for smaller batches of food items, I poured two bags of Kisses into each mylar bag and went through the process that I normally go through to vacuum-seal stuff. And at first I was a bit surprised that it was so hard to contain the 5 pounds of Kisses in one of the bags since I usually have no trouble vacuum-sealing 5 pounds of anything else in that same size of bag, but then it occurred to me--there's a lot more empty space in a 5-pound bag of Hershey's Kisses than there is in a 5-pound bag of rice or beans (unless you have alien-sized beans or rice grains), plus chocolate is less dense than beans or rice, so the bag with more empty space is less compact and might pose more problems trying to fit everything in a certain-size bag. If, like me, you're accustomed to putting the same weight or volume of different items in the same size bag, you might not get the same success rate if you're trying to vacuum-seal very different items depending on the size of the pieces. I'm not as worried about chocolate going "bad" (if that's possible) from a lack of a vacuum-seal as I would be about other items that are more susceptible to spoilage because of air, but for those of us who are vacuum-sealing food preps in bags, this might be a good lesson for us to learn.