Natural, latex rubber is easy to pull apart because the long polymer molecules it contains (made from carbon and hydrogen atoms) are only weakly linked together. When natural rubber is cooked with sulfur, the sulfur atoms form extra cross-links (shown here as yellow bars) "bolting" the molecules together and making them much harder to pull apart. This process is called vulcanization and it makes the strong, durable, black rubber we see on things like car tires.
Rubber—the kind you get from a tree—starts off as white and runny latex. Even when it's set into a product, this latex-based, natural rubber is very squashy, pretty smelly, and not very useful. The kind of rubber you see in the world around you, in things like car and bicycle tires, is vulcanized: cooked with sulfur (and often other additives) to make it harder, stronger, and longer lasting.
So what's the difference between raw, latex rubber and cooked, vulcanized rubber? In its natural state, the molecules in rubber are long chains that are tangled up and only weakly linked together. It's relatively easy to pull them apart—and that's why latex rubber is so stretchy and elastic. When latex is vulcanized, the added sulfur atoms help to form extra bonds between the rubber molecules, which are known as cross-links. These work a bit like the trusses you see on a bridge, tying the molecules together and making them much harder to pull apart.