2007-02-27 03:59:58 · 8 answers · asked by Anonymous in Science & Mathematics ➔ Chemistry
Not sure, but I know it is not Snap or Crackle !!!!!!
2007-02-27 04:04:12 · answer #1 · answered by redcar_rebel 2 · 0⤊ 4⤋
The soft, starchy material holds some water. When the kernel is heated to a high heat (400 degrees F), the water inside the kernel turns into steam. The pressure from the steam causes the kernel to explode. The soft starch inside bursts out at about 40 times its original size, turning the kernel inside out. This creates the fluffy white area of a popped kernel.
The ideal popcorn kernel contains about 14 percent moisture. If the popcorn is much drier, it will not pop. Popcorn kernels should be kept in a tightly sealed jar so that they will not dry out.
2007-02-27 23:21:44 · answer #2 · answered by Cutie 4 · 0⤊ 0⤋
A popcorn kernel is actually a seed. At its center is a tiny plant embryo, a life form in its earliest phase. The embryo is surrounded by soft, starchy material that contains water. Surrounding the embryo is a hard shell. When the kernel is heated to about 400 degrees Fahrenheit, the water turns to steam. The pressure from the steam causes the kernel’s shell to explode and the starch to spill out..
You have to add the butter!!
2007-02-27 12:16:46 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Heat, causes the moisture in the kernal to turn into steam. The kernal olds the steam until the pressure is enough to burst the kernal, causing the classic "pop", forming popped popcorn.
2007-02-27 12:05:39 · answer #4 · answered by Radagast97 6 · 0⤊ 0⤋
The kernel has a fair amount of water in it. When heated, the water vaporizes, turning to steam which builds up pressure. Eventually, the seed pops.
2007-02-27 12:04:48 · answer #5 · answered by hcbiochem 7 · 1⤊ 0⤋
Heat expands the water inside the corn and corn explods(Pops).
That is Poped corn, known to us as popcorn.
2007-02-27 14:27:24 · answer #6 · answered by minootoo 7 · 0⤊ 0⤋
when you microwave popcorn, you are heating up the stuff inside each corn kernal. that means the molecules inside da corn are moving fasta and fasta. which means that heat is building up inside of the corn kernal. and since according to the universal gas law, (pressure times volume)= (moles times R (constant)times temperature. if temperature increases and volume and number of moles remain the same (which is the case) pressure must increase. the corn kernal can only hold so much pressure. so when enough pressure builds up, the kernal goes pop.
2007-02-27 12:07:29 · answer #7 · answered by applejacks 3 · 0⤊ 0⤋
hEAt!!
2007-02-27 12:03:37 · answer #8 · answered by Gabriel D 3 · 0⤊ 2⤋