Popcorn popping

The popping from a downed power line probably occurs from sudden steam expansion due to heat from high current Oust as popcorn pops because of the concussion of steam released from moisture trapped inside the kernels). 

A Commercial Popcorn Popping Popcorn Popper. We are constructing a 1-liter popcorn popper to be operated in steady flow. First tests in this unit show that 1 liter/min of raw corn feed stream produces 28 liter/min of mixed exit stream. Independent tests show that when raw corn pops its volume goes from 1 to 31. With this information determine what fraction of raw corn is popped in the unit. 

Popcorn pops because of the natural moisture inside each kernel. When the internal water is heated above 100°C, the kernel expands rapidly and the liquid water changes to a gas, which takes up much more space than the liquid. 

Relating Cause and Effect A chemistry student decided to weigh a bag of microwave popcorn before and after popping it. Following the directions on the bag, she opened it immediately after microwaving it to let the steam escape and then weighed it. She noticed that the mass of the unpopped popcorn was 0.5 g more than the mass of the popped popcorn. Was matter destroyed when the popcorn popped Explain your answer. 

Persimmons, raw Pheasant, raw Pickles, dill Pie, apple Cherry Chocolate Pumpkin Pig s feet, pickled Pineapple, raw Pizza, frozen Plums, raw Popcorn, popped Pork, country style Potatoes, raw Potato chips Pretzels Prunes, dried Pumpkin, raw Quail, raw... 

Have you ever wondered what makes popcorn pop The popping is linked with the properties of gases. What happens when a gas is heated Charles s law tells us that if the pressure is held constant, the volume of the gas must increase as the temperature is increased. But what happens if the gas being heated is trapped at a constant volume We can see what happens by rearranging the ideal gas law PV = nRl) as follows ... 

Frederick C. Sauls, "Why Does Popcorn Pop An Introduction to the Scientific Method," ]. Chew. Educ, Vol. 86,1991,415 16. 

E. Lusas and L.W. Rooney (eds.). First edition. Technomic Pnblishing, Lancaster, PA. Metzger, D.D., Hsu, K.H., Ziegler, K.E., and Bern, C.J. 1989. Effect of moisture content on popcorn popping volume for oil and hot air popping. Cereal Chem. 66 247-248. Meuser, F., and Wiedmann, W. 1989. Extrusion plant design. Chapter 5 in Extrusion Cooking. C. Mercier, P. Linko and J.M. Harper (eds.). American Association of Cereal Chemists, St. Paul, MN. 

Song, A., and Eckhoff, S.R., Paulsen, M., and Litchfield, J.B. 1991. Effects of kernel size and genotype on popcorn popping volume and number of unpopped kernels. Cereal Chem. 71 464-467. 

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