Will Popcorn Pop The Most Kernels

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

Statistical analysis was performed with results as follows: the mean, or average number of candies per bag, was 55.648. The standard deviation, a measure of variance, was 2.8689. This means that the number of candies per bag can vary up to three candies. A histogram, a graph showing how the frequency of the data was distributed, was done to determine the characteristics of the data. The histogram appeared to be skewed to the left (negatively skewed). This means the data was not uniform.

Nobody likes to get to the end of their popcorn bowl only to have most of the popcorn not popped. It is very frustrating to purchase popcorn and end up with a bowl of un-popped kernels. Well, this experiment is to determine which brand of popcorn yields the least amount of un-popped kernels?

Since sugar is composed of covalent bonds and therefore as we saw in part 2, takes much less time to melt, I think we didn’t observe bubbles because there was not as much as a reaction since it “melted” so much faster. Also, sugar does not change its composition when added to water, but salt does. Therefore, perhaps the sugar does not cause the screw to bubble much.

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.

*The seeds must be counted in order to determine if name brand popcorn pops better

Refer to the data on the corn kernel color frequency from Part III of the lab. (Remember there were four possible types for this part of the lab.)

Each brand was counted and recorded on the data sheet. I then took the amount of popped kernels and divided by the total kernels in each bag. After collecting the data from all three bags of each brand, I totaled all the popped kernels and divided by the total kernels overall for each brand which gave me the following results.

The purpose of this experiment was to find the amount and percent of water in a hydrated salt. Hydrated salt contains water molecules chemically bound to it while anhydrous salt is a substance that fire can readily remove the water molecules. Using the gravimetric analysis method, the sample salt was measured, heated, and was measured again after cooled down to room temperature; this procedure allowed the weight of water lost in the salt to be obtained. After two trials, the water in the salt was determined to have an average percent water of -35.04%. The null hypothesis, the heat will not affect the amount of water lost, was rejected ,however, the alternative hypothesis, the heat will allow for there to be water lost, was not supported.

After reading the lab instructions - but before starting the lab - record your best “educated guess” about what will happen in the experiment. What hypothesis can you generate about the effect of adding salt to water?

The group first measured the masses of the four bouncy balls and then measured how high the ball bounced, being dropped at 20 inches, in room temperature and recorded the data. Then heated up water in a 250mL beaker using a hot plate to about 85-90 degrees Celsius, put the bouncy ball in a smaller beaker and held it in the water for five minutes, making sure not to get the ball wet, repeat this procedure for all four bouncy balls. After the five minutes were up, the masses of the balls were measured and then tested the ball to see if when the ball was heated, it might affect the height of the bounce. The results were recorded. Next, a 250mL beaker was filled up with water about half way and then put ice in the water to make it cool down to 5-10 degrees Celsius. A bouncy ball was then put in a smaller beaker and held the small beaker with the ball inside the ice water for five minutes, doing this for all four bouncy balls. After the time was up, the group again measured the mass and tested the height of the bounce and recorded the results. When dropping the ball to measure the height of the bounce, the ball was dropped from 20 inches for each trial in all three

When water is heated in the microwave it looks like the water is undisturbed and no bubbles are on the surface. Although, when you come in contact with the water by stirring or adding an ingredient, it can cause the water to boil quickly.

Marshmallows are sweet treat, but do you really know what happens when they heated up? The marshmallow was originally made up from the plant called Althaea officinalis. It was sometimes mixed with sugars or other ingredients. The modern campfire marshmallow that we will be using in our experiment is made up of corn syrup, starch, sugar, gelatin, and water, which are very normal ingredients and in this paper we will explain how they react to differing heat sources. First, we will measure the marshmallows for their circumference and height, and we will record this in our data table along with scent, texture and color. Then, we will be putting marshmallows in the oven, microwave, over an open flame, and in boiling water. These trials will be completed

Mr.Redernbacher made his popcorn better by. Making popcorn lighter and fluffier, and Orville searched for varieties of popping corn that when popped proved to be lighter and fluffier than others and would not leave many un-popped kernals. Also to the top of that they introduced the first light microwave popcorn long before the health craze was full force.

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.