Science - Understanding Popcorn

Popcorn, isn't it just great? :)

The Fluffy little crunchy pieces, topped with butter, caramel, chocolate, white chocolate, or almost anything else. Perfect for a movie at home or at the theater. Orville Redenbacher's Microwaveable stuff. Oh, it just doesn't get much better. (Microwaveable popcorn trick below) But I want to explain exactly what happens to give you a fluffy popcorn kernel.

Most people think its just a little explosion which brings out the white puffy stuff. Essentially, that's true. But actually, (in a condensed form so I don't ramble forever) the little popcorn kernels hold tiny drops of water. When they are heated, the water vaporizes, turns into its gas form (water vapor), therefore applying more pressure to the shell of the kernel. Science 101, gas is less dense then solids and spreads out more. Since Pascal's Principle says that pressure in an object in equal on all sides no matter where the force is, it takes quite a while for the corn to pop. When it does, I guess you could call it an explosion...or starch. Starch is the white stuff you see when it pops. It is crammed up inside the kernel and when the shell breaks....PUFF! You get fluff!


Anyway, when you have those pieces of popcorn that don't pop, it means that the shell had a microscopic hole in it. So instead of the pressure building, enough of the water vapor escaped to prevent an explosion. Now for the Microwaveable popcorn trick for maximum coverage of popcorn.

It's simple. After listening to the pops (normally after 2 minutes) and taking the bag out, shake the bag before you open it! Shake it for twenty seconds and then open it. You will have almost every piece of popcorn covered in butter and it tastes so much better. Many people don't do this and are frustrated with the popcorn, but I mean, come on guys....this is a no-brainer.


That concludes our first "Science with Alex."
Tune in next time to learn about water craft and buoyancy.