Popcorn questions. (10 questions)?

Question

I dont get it.. Popcorn so fasinating.

1. How the heck can a small object grow 20 times it size in a fraction of a second.

2. Does popcorn remain the same weight? or does it increase when popp'ed?

3. What kind of chemical react when heat is enforced?

4. If you ate, say, 500 unpopped corn oneday and then ate the same ammount of popped corn the next day, which would fill you up the most.

5. Does a unpopp'ed corn have more nutriants than popp'ed corn.

6. How come some popcorn kernals dont pop. The just fail to react. Why?

7. What changes the core of a kernal from yellow to white, when it pops?

8. Why does the kernal have to be dry to pop?

9. Can the popping process be slowed down enough to be seen by eye?

10. Why does it make a sound when popped?

Please help i will aprieate it.

Answer 1

WOW, lots of interesting questions. I am a chemist. For the first question: The kernal grows that way because the kernal actually explodes open almost like expanding foam does when building a house. Second question: The popcorn would decrease in weight because within the kernal before popping open is a drop of water from the drying process, this water escapes after popping, thus decreasing its weight. Third question: It isn't really a chemical reaction taking place, its making the molecules within the kernal be more agitated which will in turn cause heat, when things heat up they expand, the kernal is dried so that the shell becomes hard so that when enough pressure builds up inside the kernal, it explodes open. Fourth question: Again, because the weight of the popped corn is less than that of the un-popped kernal, the un-popped kernals would fill you up more. Fifth question: The un-popped kernal may have slightly more nutrients because it is un-popped. Sixth question: Some don't pop because the water within the kernal found a way to escape, this will cause the kernal an inability to expand and explode open. Seventh question: The expanding of a substance from its original size will cause it to loose some colour, if you look closely, the popcorn actually has a small yellow colour. Again, expanding foam is yellow and goes to a light yellow when expanded. Eighth question: The kernal has to dry because doing this allows for the shell to harden, the shell hardens because all the water evaporates off the shell giving a hard shell. Ninth question: Not really, if you slow down the amount of heat being given, the popcorn may not pop at all, if you look down the popcorn maker, you can sometimes see them opening up a little or changing color a bit. Tenth question: It makes a sound because of the explosion it does when it pops. Same as a pipe bomb, the pressure gives off a sound when exploded. Hope this helps.

Wee-Man.

Answer 2

When popcorn pops, it's not a reaction per se. It is the quick expansion of water and whatever gas is trapped inside the popcorn kernel. The expansion is so rapid, it makes a pop (pressure wave). This rapid heating up of the gases and water create a pressure which pops the kernel. The kernel explodes and that's why it increaes in size. I am not positive, but i believe the popped corn is slightly lighter than the unpopped kernel because the weight of the water and gasses are removed. Size wise, the popped corn would fill you up more than unpopped kernels, but nutrition wise (calories and nutrients) they would be identical. I don't think that one can completely digest unpopped kernels, though. Some kernels don't pop because there is no trapped water and gasses in the kernel or the temperature isn't high enough to cause rapid expansion of what little water and gasses are present. I image with strobe photography (like what was pioneered at MIT) you can slow down the popping so that you can see what is happening. The kernel has to be dry because then the water outside the kernel will heat up and expand rather than the water and gases inside. As the water evaporates from the outside surface of he kernel, it will cool the kernel. I have no clue why popped kernels change color, but I believe that when you look at a popped kernel, you are actually seeing the inside of the unpopped kernel and that's why it is a different color. That would mean that if you cut an unpopped kernel in half, it would be white inside.

Answer 3

1. By simply adding voids. It is like plastic, when you add air to plastic you get Styrofoam.

2. It actually decreases its weight because when it is heated and the kernel opens it releases water vapor.

3. It is actuall a mechanical operation by making the water in the kernel turn to steam hence expanding and popping the kernel.

4. The popped corn of course. The extra volume of the expanded corn would make you feel fuller.

5. Yes, the kernel losses nutrients as it pops.

6. Not enough moisture in the kernel or a slow leek preventing the kernel from exploding open or popping.

7. The inside of the kernel is already white.

8. To make the outside case of the kernel hard enough to keep the water from escaping slowly.

9. No. Explosions are not slow.

10. Air pressure escaping really fast forces air waves surrounding it to move causing sound to reach your ear.

Answer 4

1. Take a look at yourself. You're litterally millions of times bigger than your zygote.
2. For all technical purposes, everything constantly changes weight with dust, foreign atoms, ect.
3. The pop in popcorn is caused by water and heat. No chemical reaction involved.
4. They would fill you up the same, but the 500 kernals would be harder to digest, and therefore would stay in your stomach longer.
5. No.
6. Not enough heat. EVERYTHING pops with heat. Even fire and light.
7. The exposure to air, and the removal of steam
8. I've never heard of it being wet to pop, so I wouldn't know.
9. Nope
10. Sudden movement and expansion of air, I imagine. Like lightning. That, or the reaction of water boiling.

Answer 5

1) It expands

2) The mass decreases as moisture is expelled

3) its Endothermic

4) The popped ones as they will also soak up water

5) Depends. Some nutrients may be lost while some which were undigestable may become easier to digest.

6) Insufficient heat or moisture.

7) Moisture is expelled

8) Too much moisture prevents expansion

9) Reaction will become infeasible

10) Fast expansion.