How Does Popcorn Make It Better

I, too, was once a candy corn hater—and stupidly enough, I believed the only part that was tasty was the top layer of white, though I now know and realize that the candy is all one flavor and that I wasted hundreds of the poor candies as a kid. However, thanks to the amazing studies we call science, it’s figured

There are three major components to popcorn kernels: the germ or Embryo, Endosperm and the Pericarp this is the outer hull.

Sodium chloride does not have any odours, whereas camphor has a strong mint-like smell. It is found that ionic compounds usually do not have odours because they are solids and the particles are all held tightly which makes the gas nearly impossible to be released into air and make the smell, however, many molecular solids do have odours because their particles are not held very tightly and there is space between the particles. Vapor or gas can be produced and released into air which causes smell.

In the excerpt “Why the Fries Taste So Good” by Eric Schlosser, Schlosser deeply examines the process of one individual farmer and his process, not to mention takes it as far as going to the International Fragrance and Flavor facilities to see what truly does make the fries taste so good. He does a good job of hitting each individual appeal as a writer in order for us as readers to accept the information he’s handing out. Even in Ian Brailsford’s review of Schlosser’s excerpt, he finds little if any opposition whatsoever. At one point he even says, “By focusing on Ray Kroc’s empire McDonald’s – America’s biggest employer and real estate owner – Schlosser is covering well-travelled academic terrain” (Brailsford 118.)

There are many differing opinions on which popcorn has the least amount of un-popped kernels. Some think

Though many people will think there is a lot of bad in soda, technically it’s just carbonated water, which is basically “gas that’s called carbon dioxide that has been dissolved under high pressure” (sciencebuddies.org). When one opens a can of soda pop the carbon dioxide in it is released out causing the bubbles in the drink, and the best part for this project is that one can choose their own way to do it, yes they may have to follow what the recipe calls for but they can choose their favorite flavors and their own color for it like if they wanted to they could make a bacon flavored pop but it might not taste the best but the point would be that it would be their own idea.

The purpose of this project is to experiment if smell affects taste. In the hypothesis it is stated that when the nose is plugged the taste of a jellybean will

The brand of popcorn testing has proven to be inconsistent. Each major brand of popcorn claims to have the highest amount of popped kernels. We chose this method of experiment because we can control the variables of the experiment. By controlling the temperature we can determine which method will yield the most amount of popcorn instead of relying on which brand claims to have the most yield of popcorn or studies on brands. This experiment can be used on all brands as long as the brand name stays the same.

Upper school English teacher Ms. L.C. says her favorite smell is that of a melting popsicle in the summer. “I love the sweet fructose of the popsicle juice,” said L.C. “Especially the way it combines with the smell of the wooden stick.”

I counted, recorded and discarded any un-popped kernels and discarded any pieces that appeared to be broken off a popped kernel. A plastic spoon was used to carefully sort through the popcorn to minimize breakage.

Moisture is important when talking about the heat and temperature effects of popping popcorn. “ ….89% moisture.” Popcorn is made up of 89% of moisture, so heat has to bring 89% of moisture basically to boiling point, for it to pop completely. If the temperature

Walking down the Manhattan streets, it’s almost customary to smell the smoke of exhaust from thousands of cars. The smoke coming from Subway stations underneath the roads can get to your nostrils quicker than it can be seen. It almost makes you feel like if you are a big giant walking along houses under your feet that have smoke coming out of their chimneys. At the same time the smell of hotdogs stands, salted pretzel stands make you aware of their presence as your smell sensors go crazy, and start telling your brain to get some. You can try your best but the smell from Italian pizzerias will sure pull you in for a slice or two even if you are not a pizza lover. Then you have the fresh smell of different fruits coming from the fruit stands on the streets, reminding you that New York City even has choices for everyone even for healthy conscious ones.

It was about 5.30, me and my dad went to the theater. I was about 4 and that was my first movie. The movie that I watched was “wall-e”. I had bought some popcorn to enjoy my first movie. I ate almost ⅓ of the bag when my dad said that, I had eaten too much and I should wait until the movie starts. Feeling a little sick, I stopped. I couldn't help eating it. The juicy bottom of the bag had a warm plastic feeling to my cold legs. At the top there were thousands of yellow popcorn ,each covered in butter. Yum. Plus to wrap all that up there was a sweet aroma that traveled straight to my nose. Finally it was movie time! The horrible ads were over and I could dig in! *NOM*NOM!*. The movie started, I have never seen such a big screen and loud

The popcorn kernel performs a maneuver causing it to jump and somersault which dismantles previous theories of a rocket effect. Combining the video with acoustic recordings, the researchers identified the popping sound does not come from the hull fracturing but from the release of water vapor. The immediate change in pressure makes hollows inside the popcorn to vibrate and produce sound.

We have eight years of experience in providing popcorn kernels to major popcorn manufacturers. We supply popcorn to several national grocery store chains for their store-brand microwave popcorn. These grocery stores include: Kroger, Albertsons, and Randalls. We have grown consistently over our eight-year history, quadrupling sales in the last three years. Moreover, we hold a patent on No-Maid corn, a popcorn hybrid that we developed that has less than 1 old maid per every 1,000 kernels. While we have not transitioned to all No-Maid kernels, our mix of No-Maid and regular kernels allows us to consistently fall well below the industry average of old-maid kernels.