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What creates the mechanical potential energy in a kernel of popcorn?
The mechanical potential energy in a kernel of popcorn is created by the buildup of pressure inside the kernel as it is heated. When the temperature rises, the moisture inside the kernel turns into steam, causing the pressure to increase. Once the pressure exceeds the kernel's structural integrity, it rapidly expands, releasing the stored potential energy and leading to the popping sound and fluffy texture of the popcorn.
How does Popcorn looks?
crunchy and popping
Is popping popcorn a physical?
Chemical change
Where can I find commercial popcorn popper machines?
There are various sites available that sell commercial popcorn popper machines. For all your popcorn popping needs visit www.popcornsupply.com or you can try this site for a guide to buying popcorn popping machines www.concessionstands.com.
What are the advantages of wet popping vs air popping popcorn?
Salt will stick better to the wet.
What can you do to prevent popcorn from popping?
Keep it away from heat.
Over popping popcorn does it burn?
Yes it burns if you over pop the popcorn, you will usually smell it
Does moisture content affect popcorn popping effectiveness?
Yes. I found that popping popcorn when it is very humid yields hardly popped kernels.
Who is the founder of popcorn?
Popcorn was discovered one very hot day when the corn just started popping!
How does the boyles law and Charles law relat to popcorn?
The kinetic and potential energy stored in the corn.
How does the popping of a popcorn kernal affect the environment?
by the way you coserve it .
What are two physical properties and two chemical properties of a bag of microwave popcorn before popping and after?
Before popping, two physical properties are the size and weight of the popcorn bag. After popping, two physical properties are the volume and texture of the popped popcorn. Before popping, two chemical properties are the presence of unreacted popcorn kernels and the composition of the flavoring chemicals. After popping, two chemical properties are the release of aroma compounds and the browning reaction due to Maillard reaction.
