Everyone loves a simple bowl of crisp, fluffy popcorn, but what we often overlook is how much science goes into getting the perfect pop. Behind every kernel lies a story of thermodynamics, gas laws and material failure, but how exactly does popcorn pop?
Each popcorn kernel has three main components that are layered on top of each other (Figure 1). First is the hard shell on the outside known as the pericarp, its cellulose-based structure making it tough, elastic and nearly impermeable. Inside that is the endosperm, a dense starchy interior that makes up the majority of the kernel. And lastly, but most importantly, there is some water trapped inside the endosperm. About 14% of the kernel’s mass is water and it is this that can turn the kernel into a tiny pressure cooker.
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