How do you calculate the percentage of water in popcorn?
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How do you calculate the percentage of water in popcorn?
The popped corn is then weighed. The mass of water driven off can be found by subtracting the mass of the popped corn from the mass of the unpopped corn. The percentage of water is found by dividing the mass of water by the mass of the sample of unpopped kernels and multiplying by 100.
When popcorn is heated until it pops the kernel pops because of an increase of inside the kernel?
Popcorn pops because it has moisture inside the kernel. Optimally, around 14%. As the kernel heats the water vapor expands until it bursts – creating popcorn.
Does the mass of popcorn change when popped?
The mass of the corn decreases slightly after popping. Popping corn contains a small amount of water. During the popping process this water turns to steam and escapes into the at- mosphere. In this way a small amount of mass is lost.
How do you find the volume of a popcorn kernel?
To pop the corn over heat, put a couple of tablespoons of oil in the pot or beaker, add corn and heat over medium heat. If you are using a microwave, you can measure the volume of the popcorn in a bag of microwave popcorn and assume the same volume is in a second bag of popcorn that you pop before class.
What is the composition of popcorn?
Air-popped popcorn (no salt or other additives) is 4% water, 78% carbohydrates (including 15% dietary fiber), 12% protein, and 4% fat (table).
What is the mass of a popcorn kernel?
Popcorn The average mass of a kernel of popcorn is 0.125 g.
What makes popcorn pop science experiment?
– When the baking soda and vinegar combine, they react to form carbon dioxide (CO2) gas. The gas forms bubbles in the water, which circle around the corn kernels. The bubbles then lift the kernels up to the surface. When they get to the surface, they pop and the kernels sink again.
What is the science behind popcorn?
Due to the hard and mostly nonporous shell, the steam has nowhere to go, resulting in a buildup of pressure inside the kernel. Once the pressure gets high enough and the temperature reaches about 180 degrees Celsius (355 degrees Fahrenheit), the kernel hull bursts and the popcorn is turned inside out.
What is the chemical change in popcorn?
To summarize, making popcorn results in major changes to the physical shape, and the release of water, but there is no major change in chemical composition. It is no secret how to get the most popped corn from your kernels; you need just the right amount of water in the endosperm and a robust pericarp.
What is the density of a popcorn kernel?
1.304 to 1.224 g/cm3
The true density and bulk density decreased linearly from 1.304 to 1.224 g/cm3 and 0.771 to 0.703 g/cm3 respectively while porosity increased from 40.87% to 42.56%.
What is the popcorn effect chemistry?
Popcorn effect may refer to: The tendency of larger particles to bounce higher than smaller ones on high-frequency vibrating screens. The possibility of moisture causing defects in electronics; see: Moisture sensitivity level.
What are chemical properties of popcorn?
The popcorn hybrids contained 3.8–4.6% crude fat, 8.1–10.5% crude protein, 0.07–0.23% reducing sugars and 61.0–67.9% starch, in which 27.0–28.5% of the starch was amylose. Individual kernel volume (size of the kernel) was correlated with starch content (r=0.84).
What makes popcorn pop hypothesis?
Popcorn pops because each kernel has a tiny bit of water inside it. When the kernels are heated, the water inside heats up to the point where it exerts enough pressure to burst the kernel open.
What makes popcorn pop chemistry?
They found that the key factor that appears to influence popping quality is the chemical structure of the pericarp, or outer hull, which is composed partly of cellulose (a polymer of glucose). During heating, the corn pericarp acts like a pressure cooker that locks moisture inside the corn kernel.
What changes took place in the popcorn?
When popcorn is popped, liquid inside the kernel is changed to steam. Pressure from the steam builds up inside the kernel. When the pressure reached a critical stage the kernel pops turning itself inside out. This is a physical change.
What are the physical properties of popcorn?
The length, width, thickness, arithmetic mean diameter, and geometric mean diameter of popcorn kernels increased linearly with increase of moisture content. Sphericity, kernel volume, kernel surface, and thousand seed weight increased linearly with increase of moisture content.
What is the volume of popcorn?
Sample data
| Mass of 20 kernels + weighing boat | 4.26 g |
|---|---|
| Mass of weighing boat | 2.16 g |
| Mass of popcorn | 2.10 g |
| Volume of popcorn (5.0 mL water displaced to 6.5 mL) | 1.5 mL |
| Volume of popcorn in L | 0.0015 L |
What happens to the starch in popcorn?
When a kernel pops, this plant food known as starch, becomes the fluffy and tasty part we recognize as popcorn. Bring the Heat! When a popcorn kernel gets hot enough, the starch inside the seed melts. The water molecules in the starch move faster and faster, changing from liquid water to water vapor.
Why does popcorn pop experiment?
Is popcorn physical or chemical change?
physical change
When popcorn is popped, liquid inside the kernel is changed to steam. Pressure from the steam builds up inside the kernel. When the pressure reached a critical stage the kernel pops turning itself inside out. This is a physical change.
