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This document outlines a laboratory procedure for determining the percentage-by-mass of water in popcorn through a practical experiment involving weighing unpopped and popped kernels.
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How to fill out Experiment: Popcorn: Water in a Mixture

01
Gather all necessary materials: popcorn kernels, water, a clear container or jar, and a lid or cover.
02
Measure a specific amount of popcorn kernels, typically 1/4 to 1/2 cup.
03
Add the measured popcorn kernels to the clear container.
04
Measure the same amount of water as the popcorn kernels, for example, if using 1/4 cup of popcorn, add 1/4 cup of water.
05
Pour the water over the popcorn kernels in the container.
06
Close the container with a lid or cover to prevent evaporation.
07
Allow the mixture to sit for a specific period, typically 15-30 minutes, to observe changes.
08
After the time has passed, open the container and observe any changes in the kernels, such as swelling or color change.

Who needs Experiment: Popcorn: Water in a Mixture?

01
Students learning about mixtures and chemical reactions in science.
02
Teachers looking for simple and engaging experiments for classroom demonstrations.
03
Parents seeking fun and educational activities to do with their children at home.
04
Science fair participants in need of an innovative project to showcase.
05
Anyone interested in conducting basic science experiments related to food and cooking.
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People Also Ask about

The popcorn “dances” because of a chemical reaction between the baking soda and the vinegar: When the baking soda (a base) and the vinegar (an acid) combine, they disappear and instead create two new things called sodium acetate (a kind of salt crystal) and carbon dioxide (a gas.)
The pressure inside the grain will reach 135 pounds per square inch before finally bursting the hull open. As it explodes, steam inside the kernel is released. The soft starch inside the popcorn becomes inflated and spills out, cooling immediately and forming into the odd shape we know and love.
directions In a microwave OK bowl or dish, place a paper towel at the bottom. Place popcorn in bottom. Add water. Cover with another paper towel and plate, leaving a small gap for steam to escape. Microwave on high 5-7 minutes, depending on strength of microwave. Keep your nose alert for possible burning.
The popcorn “dances” because of a chemical reaction between the baking soda and the vinegar: When the baking soda (a base) and the vinegar (an acid) combine, they disappear and instead create two new things called sodium acetate (a kind of salt crystal) and carbon dioxide (a gas.)
As the kernel heats up, the water expands, building pressure against the hard starch surface. Eventually, this outer layer gives way, causing the popcorn to explode. As it explodes, the soft starch inside the popcorn becomes inflated and bursts, turning the kernel inside out.
After conducting the experiment, the data shows that the greater the amount of oil, the more popcorn kernels that fully pop. This statement is supported by the fact that only 50 kernels fully popped when no oil was used, 85 kernels fully popped when 5 mL of oil were used and 200 fully popped when 15 mL of oil was used.
The extra moisture added to the kernels helps produce larger and fluffier popcorn.

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Experiment: Popcorn: Water in a Mixture is an experimental study that examines the interactions between popcorn kernels and water, focusing on how water content affects the popping process and the physical properties of the popped corn.
Individuals conducting the experiment, such as students, researchers, or educators, are typically required to file their findings and observations in conjunction with the relevant academic or research institution's protocols.
To fill out the experiment, participants should record their methodology, data collected during the experiment, observations, results, and conclusions drawn from the experiment, following any provided guidelines or templates.
The purpose of this experiment is to understand the relationship between moisture content in popcorn and its ability to pop, as well as to investigate the chemical and physical changes that occur during the popping process.
Information that must be reported includes the materials used, procedure followed, data collected (such as moisture levels and popping rates), observations during the experiment, and any conclusions or interpretations made based on the results.
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