chemlab 13 determine pressure in popcorn kernels answers

The ideal popcorn kernel contains about 14 percent moisture. This creates the fluffy white area of a popped kernel. The soft starch inside bursts out at about 40 times its original size, turning the kernel inside out.

The pressure from the steam causes the kernel to explode. When the kernel is heated to a high heat (400 degrees F), the water inside the kernel turns into steam. The soft, starchy material holds some water. A hard, glossy shell protects the outside of the seed. The embryo is surrounded by soft, starchy material that would give the embryo energy for growing into a plant. Like other seeds, inside it has a tiny plant embryo (a life form in its earliest phase). Pop SecretĪ popcorn kernel is actually a seed. Most of the world now gets its popcorn from Nebraska and Indiana. But the United States isn't just a land of popcorn lovers-it's also the land of popcorn. Today, the average American eats nearly 70 quarts of popcorn a year. When television took off in the 1950s, popcorn sales dropped for a while. Perhaps the favorite place to eat popcorn was at the movies. It was available in parks, from street vendors, and near theaters.ĭuring World War II, when sugar was rationed, Americans changed their snacking habits-they ate three times as much popcorn as they had before.

Popcorn was very popular in the United States from the late 19th century through the middle of the 20th century. Some made popcorn soup.Īfter learning about the fluffy food, colonists began enjoying the first puffed breakfast cereal-a bowl of popcorn, served with cream or milk. Natives throughout the Americas also made a popcorn beer. A common way to eat popcorn at that time was to hold an oiled ear on a stick over the fire, then chew the popped kernels off it. Native Americans brought a bag of popped corn to the first Thanksgiving. When Cortes invaded Mexico, and when Columbus arrived in the West Indies, each saw natives eating popcorn, as well as using it in necklaces and headdresses. An Explosive DiscoveryĮuropeans learned about popcorn from Native Americans. Decorated popcorn poppers from around the same time have been found in Peru. On a 1,700-year-old painted funeral urn found in Mexico, a corn god is shown wearing a headdress of popcorn. Popcorn was probably an important part of life in the ancient Americas. In a cave in southern Utah, researchers found surprisingly fresh-looking 1,000-year-old popcorn. Sometimes, conditions can preserve ancient popcorn so perfectly that it still looks fluffy and white when the dust is blown off of it. In tombs in Peru, archaeologists found ancient kernels of popcorn that are so well preserved that they can still pop. It is thought to be about 5,600 years old. The oldest popcorn ever found was discovered in the 'Bat Cave' of central New Mexico. Popcorn probably grew first in Mexico, though it was also used in China and India hundreds of years before Columbus reached the Americas. Because this pollen is almost exactly the same as modern popcorn pollen, researchers believe that 'cave people' most likely had popcorn. Stone Age Snack?Īrchaeologists have found 80,000-year-old corn pollen below Mexico City. Tens of thousands of years before there were movies, there was popcorn. This makes enough for about 15 two-inch balls, but you can make them any size or shape you like! The popcorn balls may be stored in sandwich bags. Place balls on waxed paper to cool.Īfter the balls are cool, you may use warm corn syrup to stick gum drops or other candy decorations to the popcorn balls. Next, butter your hands and work quickly to form popcorn balls. Using a wooden spoon, gently stir the melted mixture into the popcorn. If you like, stir in a few drops of food coloring. When they are melted, take off the heat and allow the mixture to cool until it can be touched. Melt the butter and marshmallows in a stovetop pot, stirring constantly. 3 quarts plain popped corn (about 1/3 cup kernels).Updated Febru| Infoplease Staff History, science, and good snacky fun by Holly Hartman

Chemlab 13 determine pressure in popcorn kernels answers