The Chemistry of Popcorn<br />By: Natalie Mancuso<br />
Top 3 things that makes Popcorn ''Pop''<br />Moisture inside Kernel (Water)<br />Starch inside Kernel<br />The hard shell ...
Why Popcorn ''Pops''<br />When heated, the water with starch try to escape the hard shell of the kernel as steam<br />The ...
Why Popcorn ''Pops'' Con't<br />At about 356 degrees, the kernel is heated to the point where the pressure is too much and...
What Can Cause Unpopped Kernels?<br />The outer shell of the kernel is made out of cellulose (C6 H10 O5)<br />The weaker o...
Environmental Impact<br />America alone eats 16 billion quarts of popcorn every year<br />There only two way popcorn affec...
You See Popcorn All the Time!<br />While waiting in line at the movie theatre, no one ever thinks about the chemistry that...
Bibliography<br />Author- Anne Marie Helmenstine http://chemistry.about.com/od/foodcookingchemistry/f/how-popcorn-pops.htm...
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Popcornproject

Published on: Mar 4, 2016
Published in: Self Improvement      Business      
Source: www.slideshare.net


Transcripts - Popcornproject

  • 1. The Chemistry of Popcorn<br />By: Natalie Mancuso<br />
  • 2. Top 3 things that makes Popcorn ''Pop''<br />Moisture inside Kernel (Water)<br />Starch inside Kernel<br />The hard shell on the outside of the Kernel (Cellulose)<br />
  • 3. Why Popcorn ''Pops''<br />When heated, the water with starch try to escape the hard shell of the kernel as steam<br />The water particles, merely vibrating before, are now starting to move about, turning the water into steam<br />The steam and oil then alters the starch making the inside of the kernel softer<br />
  • 4. Why Popcorn ''Pops'' Con't<br />At about 356 degrees, the kernel is heated to the point where the pressure is too much and the kernel literally turns itself insideout<br />When the pressure escapes, it expands the protien and starch, making a foam(also known as the puffy stuff that makes popcorn recogniziable)<br />
  • 5. What Can Cause Unpopped Kernels?<br />The outer shell of the kernel is made out of cellulose (C6 H10 O5)<br />The weaker outer shells, have less ordered crystalline structures, causing the kernel to not pop<br />When a brand of popcorn has stronger shells, that means that you will get more popcorn that you can actually eat; this is due to the structures, cellulose, and the popcorn's endothermic ablilities<br />
  • 6. Environmental Impact<br />America alone eats 16 billion quarts of popcorn every year<br />There only two way popcorn affects the world ”environmentally”<br />The first is the bags they are microwaved in are harmful to the environment when littered<br />The second damages the workers lungs in factories. The big amounts of flavoring inhaled by workers, often causes lung problems.<br />The actualy process that takes place in popping popcorn, does not hurt the environment. So if any of you tree huggers out there were wondering, popcorn is completely safe for the environment; of course, unless you litter<br />
  • 7. You See Popcorn All the Time!<br />While waiting in line at the movie theatre, no one ever thinks about the chemistry that is in popcorn. As Mrs, Shepard said, ”Chemistry is all around us!”<br />
  • 8. Bibliography<br />Author- Anne Marie Helmenstine http://chemistry.about.com/od/foodcookingchemistry/f/how-popcorn-pops.htm<br />http://recipes.howstuffworks.com/question255.htm<br />http://www.sciencedaily.com/releases/2005/04/050415112829.htm<br />http://www.iscid.org/encyclopedia/Cellulose<br />http://www.kidzworld.com/article/547-how-popcorn-pops<br />Author- Sirman Sethi http://www.huffingtonpost.com/simran-sethi/life-cycle-kernels-of-wis_b_130549.html<br />

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