Create your free account or Sign in to continue. See Subscription Options. Go Paperless with Digital. Materials Adult helper Stove Pot with lid Vegetable oil Heat-resistant bowl with a lid Oven mitts Teaspoon Unpopped popcorn at least 70 kernels Sharp knife Three small cylindrical glasses Scale that can measure 0.
Ask an adult helper to carefully crack open the hull of all 20 kernels from one pile with a sharp knife. This is best done by making a deep cut into the softer white part at the tip of the kernel. The kernel should be kept whole not split into pieces but the hull should be cracked.
Set your oven to degrees F. Place one pile of 20 uncracked popcorn kernels into a heat-resistant bowl and put them in the oven for about 30 minutes. Use the oven mitts when you take them out. Let them cool down to room temperature afterward.
How do the kernels look when they come out of the oven? Did the appearance of the kernels change? Keep the last piles of kernels as they are. With the help of an adult put the pot on the stove and add two teaspoons of vegetable oil into the pot.
Turn on the stove and set it to high. Make sure you never work on the stove without adult supervision. Put three of the extra popcorn kernels not from your three piles into the pot, close the lid and wait until they pop. You can swirl the pot a little in between so the kernels don't get burned.
Procedure Once the three kernels have popped, remove them with a spoon and turn the heat down to medium. Add the pile of 20 regular, untreated, popcorn kernels into the pot and swirl it slightly to cover all the kernels with oil.
Tilt the lid on the pot so steam can escape but be careful not to let hot oil splash out of the pot. Wait a maximum of two minutes until all the kernels have popped or the popping has stopped. After two minutes take the pot from the stove and remove all 20 kernels. Put them aside for now—don't eat them yet! Be careful—you might need to wait for them to cool before you can count them. How many of the kernels have popped? What size are the flakes? Are they big or small? What color are they?
Are they dark, brown or yellow? Was the popping sound very loud? Take the pot from the stove and replenish the vegetable oil if necessary. It is made up of three components : the germ, endosperm, and pericarp also known as hull. Of the 4 most common types of corn —sweet, dent, flint, and popcorn—only popcorn pops. Popcorn differs from other types of corn in that its hull has just the right thickness to allow it to eventually burst open.
Each kernel of popcorn contains a small drop of water stored inside a circle of soft starch. Popcorn needs between The soft starch is surrounded by the kernel's hard outer surface. As the kernel heats up, the water begins to expand. My Cart Your Shopping Cart is currently empty. New Products New Products View our newest products for your classroom and lab.
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Lab Safety Information Keep your classroom or lab safe throughout the schoolyear with lots of helpful tips, hints, and safety techniques. View all Lab Safety Information. Product Support You have questions-we have answers. View all Product Support. Turns out, why popcorn pops is pretty fascinating. Before we dig into why popcorn pops, we need to know how popcorn is made. You can make popcorn in a pot on a stovetop , in the microwave, in a special popcorn popping machine, or, as was likely done centuries ago , on a fire.
No matter the method, the mechanism is pretty much the same in all: Heat the popcorn until it is hot enough to pop. Of course, there are some complicating factors. So you need a device that can handle both the heat and the expanding volume of the popcorn.
Corn is made up of various layers. The most important ones for us are shown below. The outer layer of corn is what we call the pericarp, or outer hull. The germ is what would form the start of a new plant if planted. Both the endosperm and germ contain moisture. Not just any corn is suitable for making into popcorn, only popcorn corn is!
When moisture evaporates, transforms from a liquid into a gas , it expands. The same mass of moisture will take up a lot more volume. It will keep all the moisture in. A popcorn kernel hull is so strong that it can actually hold on to pressures up to 10 bar!
This is a lot of pressure!
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