What makes popcorn pop?
Have you ever wondered what actually makes popcorn pop? It’s really simple … water! Well, actually pressure makes it pop, but the pressure comes from steam (water).
Here’s the deal. Inside each kernel of popcorn is a little bit of water. As you heat the popcorn, the water turns to steam. The steam has nowhere to go and once the pressure gets great enough it explodes (pops) the kernel. The process of heating cooks the kernel as well so it’s tasty. Now, not all corn can pop, at least pop up light, fluffy and crunchy. Varieties of corn are bred to have just the right amount of water left in the kernel after drying. Too little, no pop. Too much … hmm don’t know, but I don’t think I’d like to be around to find out!
For popping corn, I use a hand-crank, stove-top popper. Doesn’t take any longer than the microwave, and you can control the amount and kind of oil used. I use canola and as the popper has gotten seasoned I can use less and less oil. I also store my popcorn in the freezer for freshness. The fridge works too … I’ve done both and haven’t noticed a difference … oooh but a good experiment, eh?
And did you know that in colonial American popcorn was a breakfast cereal? Yeah long before the puffed/popped/sugared cereals of today, it was a morning starter. I tried this once … not so good. Got rather soggy.
The science of cooking and food is one of my favs so, expect so see more tidbits in the future. And, of course, questions are always welcome!
Tags: popcorn, food science, cooking science
20 Comments
popcorn for breakfast????
do you just add milk….i will take that one step further. i prefer my popcorn on top of ice cream. i discovered it by accident at the movies one night.
try it, you wont be disappointed.
well boy howdy! yea haw!!!!!! i recken thats a mighty good recipy partner!!!!!!!
as always,
rednec sally
Sorry, my mom knows how to spell. And her keyboard doesn’t have a sticky key that types “!” repeatedly.
try popcorn with hotsause
i like to eat my popcorn wit velveeta cheese all over in it with alpine touch and salad elegance with lots of butter and salt.
i like popcorn with butter and salt it is verry and the cinema’s popcorn is the best one i think!!! vivapopcorn!!!!!
mmmmmmmmmmmmmmmmmmmmmmmmmmmmm
i love a good hunk of popcorn
i like to eat my popcorn off you
love forever,
shelly
VROOM
Does anyone know if the amount of butter in the popcorn affects the amount of popped kernels? I’m doing an experiment and I need back up info.
Sounds like a good experiment. Though you might try popping with oil not butter … butter burns.
Why won’t popcorn pop in Water?? Doing science experiement and it does not pop in water?? Since it has moisture in the kernal and the pressure turns to steam, why won’t it POP?? Please help!
Jenny, I wouldn’t be much of a teacher or scientist if I didn’t throw back at you: What do you think? If you’re doing an experiment, what’s your hypothesis for the result you’re seeing?
Now, in partial answer to your question, I have an educated guess why, but I’d like to hear your thoughts.
To help you along, think about the processes that are involved. Popcorn pops because the water inside expands, turns into steam, and the pressure explodes the kernel (I made popcorn tonight in fact). What’s difference between having kernels in water vs air?
question:
what is the difference between cooked corn on the cob and popcorn. are they the same kernals? i.e. do u make popcorn from dried kernals and cooked corn from fresh, is the only difference the water content?
Hi Cathy, Popping corn is a different variety of corn. There is sweet corn (usually for people to eat), “cow corn” –starchier for animals, and pop corn just to name three!
Just like any food crop, corn has been cultivated for certain traits.
But, why stop with just the physics? Why not toss in some chemistry with the corn, too? For example, corn kernels treated with an alkali produce hominy:
http://en.wikipedia.org/wiki/Hominy
Or, you can grind corn to produce grits (Yommy!):
http://en.wikipedia.org/wiki/Grits
Dave
Yes and the process of treating corn with lime (the alkali used most often) makes the niacin available. There are some theories that St. Francis of Assisi’s visions were caused by niacin deficiency … eating too much corn without the lime treatment.
Hi!, from mexico city!!! try with raising (dry grape) covered with chocolate, it’s my favorite!!! and about the butter…melt it first and add to the popcorn already done …and try with some sauce of hot chili!!! here in mexico, a call exists Valentina,
best regards!!!
Hector those sound great. I like chili powder on my popcorn sometimes too!
Clarified butter has a higher smoke point. Can that be used to pop corn. Looking for a reciped for Food Science Class.
I have to write a lab report on an experiment we did in Physical Science and this help a lot! I already knew that pressure is what caused the pop, but I never knew that it was water that caused the pressure! In our experiment, we found out what percentage of an average kernal was water, and we all had just about the same results. My results were these: (we used 500 kernals)
Mass of popped corn: .5g
Number of left over kernals: 23
Mass of left over kernals: 1g
Mass of water in left over kernals: .4g
Percentage of water: 40%
Now, even though we found out how much water was in the kernal, we didn’t know why the kernal was there, and we are supposed to include why in our report. As I said before, this site was a life-saver. I had no clue and couldn’t find the answer anywhere until I found this site. So, I have to say this: Thank you!
this helped my with my science fair project ty