Textbook Problem

The “Chemistry in Focus." segment Snacks Need Chemistry, Too! discusses why popcorn “pops." You can estimate the pressure inside a kernel of popcorn at the time of popping by using the Meat gas law. Basically, you determine the mass of water released when the popcorn pups by measuring the mass of the popcorn both before and after popping. Assume that the difference in mass is the mass of water vapor lost on popping. Assume that the popcorn pops at the temperature of the cooking oil $\left(\text{225 }°\text{C}\right)$and that the volume at" the “container" is the volume of the unpopped kernel. Although we are making several assumptions, we can at least get some idea of the magnitude 0f the pressure inside the kernel.

suming a total volume of $\text{2}.0\text{ mL}$for $\text{2}0$kernels and a mass of $0.\text{25}0\text{ g}$of water lost from them an popping, calculate the pressure inside the kernels just before they “pop."