How Does Popcorn Play A Role In Changing A Popular Corn?

There are different ways to pop corn which eventually will lead to the same result. Corn is a substance than can be popped with the use of air and heat, or air, heat and oil. The healthier way to eat popcorn would be when there is no oil added to it. Intrigued to see how the popcorn can change shape and in a way can become up to 40-50 times greater to the size from its original matter led to this research to find out how heat plays a role in changing a corn into an all time favorite snack.There are five different types of corn, they are known as sweet, dent, flint,pod and popcorn. Popcorn out of all is the only one that pops. The kernel need to about around 13.4% or 14% of water for it to actually pop. The popcorn will only pop at a 177°C

All maize have the common morphological features, the form and structure of a plant or animal or any of its parts, to one another. Each corn differs in their form, size, shape and where they were cultivated. Popcorn is the only one that pops because of its starchy endosperm that expands and pops when heat is added. Like all other grains, corn consist of pericarp which is the protective outer covering of the corn, germ which is where the genetic information of the corn is located as well as enzymes and oil, endosperm consists of 82% dry weight it holds the starch and proteins such as zein, and tip cap which contains water and where nutrients is flowing. The percentage of pericarp is the almost the same in all of the kernel. The position of the pericarp on the kernel depends on its thickness. The pericarp is thicker at the bottom of the kernel rather than compared to the top. The pericarp is the last layer covering the kernel, it plays a major role when it pops. The germ does not play a major role in the kernel, after it pops it doesn’t change chemically nor physically, but rather just not make the popcorn have a spongy texture but rather crunchy. Corn contains two types of endosperm, one that is translucent whereas the other is opaque. The translucent endosperm contains closely attached polygonally shaped starch that

It is discovered that after the initial break of the pericarp there will not be any other pressure as strong. Popcorn pops when it heats up to the temperature that is heated to 177°C or higher, which inside the popcorn is equal to 135 psi, pounds per square inch which is also known as 9.2 atm. At 177°C the water inside the kernel is superheated which causes the pericarp to rupture and when it occurs it causes the kernel to expands out. The temperature at which you put in your popcorn into the pan is crucial, because the amount of popcorn that pops declines when the temperature is less than 177°C.When the Kernel is heated at less than 177°C the translucent endosperm, tissue that surrounds and nourishes the embryo in the angiosperm seed, on a microscopic level it shows the superheated water vaporizes into the hilum, a scar on a seed (as a bean) marking the point of attachment of the ovule, which causes the starch to expands into a thin line of gelatinized starch rather than expanding to form what we know as