It depends on how long it had been soaked, if the beans aren't soggy, they may pop. The air in the pop corn seed needs to be there for it to be popped and properly cooked. :D
water freezes and expands popping the welsh plug
Kernels have a little bit of water inside of them that helps to make them pop. When the kernels begin to cook, the water inside of the kernels will turn into steam and expand the kernels.
A droplet of water. That's why it pops when it gets heated. The water boils, turns into steam, increases pressure inside the kernel, until it can't take it anymore and it pops! Also, popcorn dries out, and that is often the cause of the kernels not popping. So, if you can, you should store your popcorn in an airtight container and put a small amount of water inside and shake it up. The kernels will absorb the water and you'll have more success with popping.
Surface tension allows water to form a large drop on a penny before popping and spilling off.
have you ever seen an ear of corn? That is corn on the cob? As it grows on the plant? The cob grows from the base outwards. Kernels near the base have longer to grow than those nearer the constantly forming tip and are therefore larger.
Because the water is like skin to the outer of the balloon so there is no way of popping it from fire.
Popcorn pops because of the water content in the kernels. Heating the kernels, whether by microwave or by some other means, turns the water into steam, which expands and breaks the kernels. Admittedly, this is a small amount of water, but it doesn't take much steam, to pop a kernel.
If you heat sugar and water, it becomes caramel. When making kettle corn, you must mix salt, sugar, and water and heat it in a pan, tossing it with the kernels. This coats the kernels in the mixture.
I believe that water vapor changes to a gas before water condenses into clouds.
The microwave agitates the water inside of all of the corn kernels. The water turns to steam which expands and builds increasing pressure inside of the kernels until they pop (explode).
Water expands when frozen, so it pressurizes the kernels. This makes them easier to 'pop' when the water boils and tries to escape all at once.
It evaporates.