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Does the temperature matter when up pop popcorn as far as the number of kernal's that will pop?
Yes. As the temperature increases, the pressure inside the kernel increases, causing the popcorn to pop
What happens to popcorn kept in a heated area?
When popcorn is heated, the water inside the kernal begins to boil and eventually the pressure pops/explodes the kernal into a piece of popcorn.
Why do popcorn kernels actually pop?
The kernal's outer shell breaks when the germ inside the kernal turns water and heats into steam, the pressure bursts the kernal and the internal starch flares out making the white fluffy portion.
Why do popcorns take so long to pop that it suffers you?
It takes popcorn a while to pop because it takes time for the kernal to heat up enough to, well pop!
What effect does the amount of butter on the popcorn have on the amount of kernal's left?
if you mean in a bag if per packaged popcorn some times the butter can soke the kernals to a point where they will not pop
Why does old popcorn pop less kernals than new popcorn?
Popcorn pops because when u heat it up water inside the kernals evaporates and expands causing the kernal to explode. Old popcorn has less moisture inside of it causing less kernals to pop.
Is freezing popcorn good or bad?
Popcorn will keep nicely on the shelf for at least a year. Freezing it will dehydrate it which will not let it pop. Popcorn's cooking properties involve the internal moisture of the kernal, so freezing it would be bad.
What is inside an unpopped popcorn kernal?
moisture which makes the kernels turn into popcorn
Why does pop-corn pop?
because there is air in the popcorn kernal the heat pushes the popcorn in so it squeezes the air out and pops.
How does the popping of a popcorn kernal affect the environment?
by the way you coserve it .
What is a sentences for kernal?
We could smell the fresh scent of popcorn kernals.
When popcorn pops?
When the water inside the kernal turns to steam, the steam cannot escape through the kernal's hard shell, so the kernal explodes like a hand grenade. The liquid starch inside spews in all directions, and is instantly cooked by the steam into the puffy, delightful balls of goodness we all enjoy munching at the movies. Water boils at 212 degrees Fahrenheit or 100 degrees centigrade, so whatever brings the kernal up to that internal temperature without burning it will make the kernal pop.
