Each popcorn kernel contains a small amount of water stored in a circle of soft starch inside the hard outer casing. When heated to around 450° F, the moisture turns to steam, creating pressure within.
As the pressure builds, the casing eventually gives way, and the kernel explodes and pops, allowing the water to escape as steam and turning the kernel inside out.
Chemistry. We offer top-notch chemistry supplies and AP® Chemistry products,
backed by our ..... Mass of beaker, oil, and popped popcorn at room temperature.
Popcorn pops because each popcorn kernel is special. Here's a look at what
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Public Release: 14-Apr-2005 The chemistry of popcorn: It's all about 'pop-ability'
... crystalline structure in popcorn that appears to determine its popping quality.
The Science of Popcorn. People have been fascinated by popcorn for centuries.
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If it is below that number, the chances of the kernel popping decrease.