popcorn_lab

popcorn_lab - PERCENTAGE OF WATER IN POPCORN LAB Popcorn a...

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PERCENTAGE OF WATER IN POPCORN LAB Popcorn, a cereal grain like wheat or oats, is about 75% carbohydrate (starch) with smaller amounts of protein, fat, minerals, and water. The water plays a critical role in the popping process. When heated, the moisture inside the kernel turns into steam. The hard outer covering of the kernel acts like a seal, causing a build up of pressure inside the kernel. When the pressure gets high enough, the kernel explodes and the starch rapidly expands to create the fluffy “flower” or popcorn. To ensure maximum popping expansion, the corn is carefully cured (dried) until it reaches a certain percentage of water, which you will determine in this lab. PROCEDURE 1. Make a popcorn popper out of two foil bowls using one as a lid and fastening them together with 4 paperclips. 2. Add a small amount of oil. Measure the mass of popper and oil (including paperclips). 3.
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This note was uploaded on 11/09/2011 for the course CHEM 100 taught by Professor Sdfsdf during the Winter '08 term at BYU.

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popcorn_lab - PERCENTAGE OF WATER IN POPCORN LAB Popcorn a...

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