Ideas for future research. Some science fairs want you to discuss what additional research you might want to do based on what you learned.
The chemistry of popcorn: But perhaps not for long. Hamaker is part of a team of scientists at the school who have identified a key crystalline structure in popcorn that appears to determine its popping quality.
The finding could lead to a better microwave popcorn variety with fewer or no unpopped kernels, they say. Manufacturers have tried to reduce the number of unpopped kernels through trial and error breeding of the better performing corn kernels, but the problem persists, especially in microwave popcorn.
Now, science has come to the rescue. Hamaker and his associates analyzed 14 different genetic varieties of yellow popcorn and compared their microwave popping performance.
Using the same experimental conditions, they determined that the number of unpopped kernels ranged from 4 percent best to 47 percent worstdepending on the variety.
The researchers then analyzed the properties of the better performing kernels to determine which factors contributed to their outcome.
They found that the key factor that appears to influence popping quality is the chemical structure of the pericarp, or outer hull, which is composed partly of cellulose a polymer of glucose. During heating, the corn pericarp acts like a pressure cooker that locks moisture inside the corn kernel. The heated moisture leads to a pressure buildup until the kernel eventually ruptures and pops, essentially turning the kernel inside out and producing the fluffy white product that we eat.
In the best popping kernels, the pericarp is composed of a stronger, more highly ordered crystalline arrangement of the cellulose molecules than the pericarp of the poorer performing varieties, according to Hamaker and crystallographer Rengaswami Chandrasekaran, one of the team members.
In laboratory studies, the researchers demonstrated that these stronger crystalline structures tend to maximize moisture retention, leading to a more complete rupture and fewer unpopped kernels.
If researchers are successful, the new microwave popcorn could be available to consumers in 3 to 5 years, Hamaker predicts. Although the new popcorn will be slightly different chemically than conventional microwave popcorn, mainly from the presence of more cellulose, it will look and taste just like any other popcorn, he says.Feb 26, · Popping Fresh.
Science Project. Popping Fresh ( ratings) by Nancy Rogers Bosse.
Type. it becomes a gas and expands bursting out of its outer covering creating popcorn. Research Questions. Implementation of any Science Project Idea should be undertaken only in appropriate settings and with appropriate parental or other supervision /5(). Popcorn science fair project research paper 21 November American psycho film essay on requiem persuasive essay banning plastic bags power geometry and a progressive sense of place essays.
Research papers on inclusive education tell us a story from your life describing an experience essay 8 secrets of success essays. Background Research.
Popcorn is a type of maize which, unlike other types of corn, pops when heated in oil or dry. It was first found and used to pop by Native Americans thousands of years ago. The kind of popcorn most people pop in their microwaves is the species Zea mays L subsp mays. Based on my research and the results of my experiment, I believe that Orville Redenbacher brand popcorn sells a product containing the perfect thickness of hull and proper.
Science and Technology; Social Sciences and the Law and popcorn became one of few affordable luxuries. Meanwhile, back in the theater, the paper bucket replaced the bag as the container for popcorn because the rustling bags made too much noise.
millions of dollars are invested annually in this research. Smaller growers like Snappy. Essay Lined Paper Popcorn Science Fair Project Research Printable Si. By Walsh Callahan on February 21 Students who go in for higher studies will, in most likelihood encounter the need to write and submit a research paper.