Once you make it....you won't get that small seed back where as water can Evaporate and then Condense again, which is a Physical Change...so that is why popcorn is a Chemical Change
Chemical change
Two physical properties of a bag of microwave popcorn before popping are its mass and volume, which remain constant before and after popping. Two chemical properties that change after popping are the composition of the kernels, which undergo a chemical reaction to turn into fluffy popcorn, and the release of aroma compounds due to the Maillard reaction during popping.
The act of popcorn popping is a physical rather than chemical change. Air within the popcorn seed is heated, causing it to build up to higher pressure than the air outside. As a result of this, the air is explosively released to the area of lower pressure, in effect popping the popcorn.
The sound of popcorn popping is a series of rapid, popping noises as the kernels burst open and turn into fluffy popcorn.
physical change
yeah, because you can't make the popcorn seeds again.
The ideal temperature for popping popcorn is around 356-365 degrees Fahrenheit.
Microwave popcorn for about 2-3 minutes for optimal popping.
physical change
crunchy and popping
Melting butter for popcorn is a physical change because the butter undergoes a change in state from solid to liquid without any chemical composition changes.
The seeds get heated which puts pressure on the seeds and makes the popcorn