Only popcorn kernels can pop, and the secret is water. Each kernel contains a small amount of water stored in a circle of soft starch inside the hard outer casing. When heated to around 450� F, the moisture turns to steam, creating pressure within. As the pressure builds, the casing eventually gives way, and the kernel explodes and pops, allowing the water to escape as steam and turning the kernel inside out
Popcorn would not be able to pop as good as it would be in room temperature. If you do the science experiment you could find out!
by the way you coserve it .
yes less popcorn will pop
Yes. I found that popping popcorn when it is very humid yields hardly popped kernels.
Not with a properly functioning iPod. Should the devices temperatures increase to the point where it can pop a popcorn kernel, there is a severe problem with the device, and it should be taken to an Apple store for repair. There are most likely popcorn popping apps, however, which simulate the popping of popcorn on your screen.
No you put in the microwave 2 mins hun :)
it affects them because they have to upgrade and new technology is popping up from everywhere like popcorn
I am not sure how caramel affects the popping of the corn but after some research, I have found that most recipes require the caramel after the popcorn has popped. That is how I make it.
crunchy and popping
Popping ability it related to the toughness of the outer hull of the popcorn and the moisture content of the kernel. The best popping brands have a thinner outer shell and a higher moisture content. They have been hybridized to produce these qualities.
Chemical change
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.
Salt will stick better to the wet.