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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

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14y ago
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8y ago

Popcorn popping is just a physical change, which means that the corn just changed its appearance but its still corn.

Popcorn "pops" when a tiny amount of water contained in the kernel is superheated and turns to steam. When enough pressure builds up inside the kernel, it ruptures, and some starch previously contained within the kernel fuses together as it cools to form a fluffy solid.

Because the driving force behind this change is water being converted to steam (a change of state), and nothing chemically new is made, this is a physical change.

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14y ago

the heat speeds up the molecules in the liquid inside the popcorn causing it to expand till the shell can no longer handle the pressure then it pops! originally from a kernel

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13y ago

No, it only heats the water on the inside of the popcorn so that it begins to vaporize and expand, causing it to "pop!"

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Q: Why is popping popcorn a physical change?
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Is popping popcorn a physical?

Chemical change


Is making popcorn a physical or a chemical change?

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.


What are two physical properties and two chemical properties of a bag of microwave popcorn before popping and after?

Physical properties of a bag of microwaveable popcorn are the mass of it, the color of it, the size of it, and the weight of it. Two chemical properties of a bag of microwavable popcorn are it changed from seeds to popcorn and it popped.


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Chemical - a physical change can be reversed , e.g Freezing water, melting chocolate. But something like popping corn is ireversible like baking a cake or boiling a egg. Hope this helps.


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