Poppin' Popcorn

By: Jack Dougherty, Jack Poupore, and Christopher Gentry

7B Science Fair

Introduction

        We tested how fast popcorn will pop with a hot air popper if the popcorn is soaked in water for different amounts of time versus not soaked at all. The different amounts of times will be as follows: not put in water at all, soaked one hour, soaked 12 hours, and soaked 24 hours. We will time how long each batch of kernels takes to pop and see which batch pops the fastest .Our hypothesis is that popcorn kernels that are soaked in water for 24 hours will pop faster then popcorn kernels soaked in water for 12 hours, one hour, and not soaked in water at all. We decided to do this experiment because we all like popcorn and are interested in learning why and how it pops.

Experiment

            Our experiment tested whether or not kernels would pop faster if they were soaked in water before getting heated. First, we put a ½ cup of popcorn kernels into four separate bowls. On February 29 at 7:00 p.m., we put water into the bowl marked 24 hours. Twelve hours later, at 7:00 a.m. on March 1, we put water into the bowl marked 12 hours. Then, another 11 hours later at 6:00 p.m., we put water into the bowl marked one hour. We also put some kernels into another bowl that we did not put water into. After soaking the kernels for the specified amount of times, we started our experiment. First, we put the half cup of kernels that were in the 24 hour bowl into the hot air popper. After we put the kernels into the hot air popper, we recorded the amount of time it took for most or all of the kernels to pop. Then, we put the ½ cup of kernels from the 12 hour bowl into the hot air popper. Again, we recorded the amount of time it took for most of the kernels to pop. Next, we put the half cup of kernels from the one hour bowl into the hot air popper. After, we wrote down the amount of time for all of the kernels to pop. Finally, we put half a cup of the non-wet kernels onto the hot air popper and timed how long it took to pop. The data is shown below.

Experiment Observations

Dry- Popped regularly at a normal rate. Was the best and biggest popcorn. Time to pop kernels: 2 minutes 24 seconds

Soaked for 1 hour- Expanded so much while in the water that the kernels did not all fit in the measuring cup. Bubbles started to appear.

Time to pop kernels: 3 minutes 18 seconds

Soaked for 12 hours- Expanded so much while in the water that the kernels did not all fit in the measuring cup. The kernels were very loud when popping (sounded like firecrackers). Intense popping. They did not pop as big as the non-wet kernels.

Time to pop kernels: 3 minutes 32 seconds

Soaked for 24 hours- Expanded so much while in the water that the kernels did not all fit in the measuring cup. The kernels did not pop as much as the 12 hour soaked kernels. The kernels also were not as loud when they popped as the 12 hour kernels.

Time to pop kernels: 3 minutes 59 seconds

Discussion 

Our experiment did not turn out as we planned. Our hypothesis was proven completely false. The kernels that were not put in water at all popped the fastest. The popcorn kernels soaked in water for one hour had the second fastest popping kernels. The kernels soaked in water for 12 and 24 hours popped the slowest. Also, we noticed that the longer the kernels were soaked in water, the smaller the popcorn was after they popped. Our hypothesis was incorrect and was the exact opposite of what we thought would happen.

            We had many interesting observations that we recorded before the experiment. About thirty minutes before the experiment, we observed that there were air bubbles coming out of the kernels that were in the 24, 12, and one hour bowls filled with water. This told us that water got into the kernel. The kernels soaked in water for 24 hours were bigger then the kernels in the water for 12 and one hour. Those were our interesting recordings before the experiment.

            Many fascinating things were recorded during the experiment. When we put the kernels soaked in water for one, 12, and 24 hours into the ½ cup to put into the hot air popper, not all of the kernels fit in the ½ cup because of the kernels expanding. The water that went into the kernels during the soaking hours made the kernels expand so much that 20 or 30 kernels did not fit into the ½ cup measurer. Also, when the kernels soaked in water for 12 and 24 hours went into the hot air popper, the popping was very intense and loud. Some of the kernels even flew out the hot air popper because of all the moisture in the kernel that expanded and popped. Those were the recorded observations we made during the experiment.

The kernels soaked in water for 24 and 12 hours took a long time to pop because the covering of the hull became too soft which did not provide the right environment for the kernel to “Pop”. Based on our research, the hull is very tough so the kernel cannot expand. When the pressure inside the kernel is high enough, the hull breaks and the middle of the kernel expands which releases trapped steam- it pops. If the hull is too soft, it cannot create the same popping “explosion.”

            If we were to do this experiment all over again, we would probably change a few of the variables from the first experiment. The first thing we would change is the type of kernels that were used for the first experiment. We would use Orville Redenbacher or Jolly Time kernels. Also, we might change the liquid that we soak the kernels in or the amount of time in the liquid. We would use apple juice, water, milk, and coke. These changed variables would definitely have different results from the first experiment. 

Conclusion

            In our experiment, the exact opposite of our hypothesis occurred. The regular non-wet kernels had the most popped kernels and least amount of time that most of the kernels took to pop. We expected the kernels soaked in water for 24 hours to pop the best because more water would get into the kernel and cause it to pop better.  However, the kernels soaked in water for 24 hours took the most time for the majority of the kernels to pop and had the least number of popped kernels. At first, we were confused by the results but found out that the kernels soaked in water for 24 hours did not pop fast because of the hull getting soft.  Although our experiment results did not agree with our hypothesis, it was an interesting and tasty science project.

Research: The History of Popcorn

Popcorn has been around for many years. Popcorn comes from corn that has been pealed off the cob and put into bags then is sent to stores. Popcorn has possibly been around for 80,000 years.

People believe that the first popcorn probably came from Mexico because that is where most corn was grown in the later years. In Mexico, archaeologists have found similar popcorn kernels in tombs which appear to be 5,600 years old which shows that popcorn must have been very important in people’s lives. In Mexico bat caves, people have found ears of corn to be more then 4,000 years old. When European explorers came to America, Native Americans introduced them to popcorn. When Cortes invaded Mexico he saw the natives eating and wearing popcorn as necklaces. The Native Americans also brought popcorn to the first thanksgiving. At that time, people would put ears of corn on sticks and put it over a fire, then they would eat it right off the stick. 

In the 16^th century, Aztec women were said to do popcorn dances. Aztecs even made ceremonies using “momochitl” which is popcorn as gifts to their gods. Peruvian Indians roasted corn kernels over a fire until they burst and called it “Pisa calla.”

In 1885 Charles Cretor created a large scale commercial popper - the ancestor of the machines found in today’s movie theaters. It was a steam powered popcorn roaster that made Mr. Cretor’s his fortune.  It debuted at the Columbian Exposition in 1893 and caused a lot of excitement.  It became the preferred tool of street vendors and grocery store owners because they could roll the wheeled wagons outdoor on nice days.

During World War II, sugar was sent over to the Americans who were fighting, so candy was not being made. Therefore, people started to buy more popcorn for a treat.

People eat popcorn as a snack, at the movies, and make popcorn balls. People like popcorn so much that an average American will eat 70 quarts of popcorn a year! There are even beers made out of popcorn in Mexico, and some people eat it popcorn in soups too.

The Kernel 

Popcorn does not magically pop when heated; there are many chemicals inside popcorn kernels that make popcorn kernels pop. The most important thing in a popcorn kernel is moisture. When the popcorn kernel is heated to 450 degrees, the moisture expands and causes the kernel to turn itself inside out. The next thing that makes a popcorn kernel pop is starch. The starch contains the water that makes a kernel pop. The last thing to a popcorn kernel’s explosion is its hard outer covering. There are other things in a popcorn kernel that help it pop, but water and starch are the most important things. Those are the things that make popcorn kernels explode.

            Popcorn is a very good treat that also is good for the eater. Popcorn has no sugar, no fat, barely has any calories, and is high in fiber. The American Dentist Association (ADA) says that popcorn is one of the best snacks someone can have. Popcorn can turn into a bad snack if extra ingredients such as more salt or butter are added to it. Popcorn also can be good for people medical wise. The National Cancer Institute (NCI) says that the fiber inside popcorn can help reduce the problems of some types of cancer. That is why popcorn is a very good snack.

Works Cited

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Vlaun, Scott. Pop and Parch Heirloom Corn. Mother Earth News, 2006.

"Popcorn". World Book 2001. Chicago: World Book Inc., 2001.

Gustaitis, Joseph. "The Explosive History of Popcorn". American History 1 October 2001: 32-34