5 Easy Science Fair Projects That Anyone Can Pull Off! + Popcorn
Custom Popcorn Trend Report & Custom Popcorn Market Research
Popcorn Kernel Diagram
Popcorn! (infographic)
14 Popcorn
VIDEO
Trying Viral Rice Paper Popcorn Hack🤯 #shorts
Popcorn Problems! Patlamış mısır tezgahına ne oldu #popcorn #wednesday #funny
Paper popcorn 🍿😀.#craft #viral #song #popcorn #papercraft #viral
Tissue Paper Popcorn #diy #craft #shorts
rate my paper popcorn
Diy Paper Popcorn #diy #diycrafts #shortsindia #craftideas
COMMENTS
Popcorn
Popcorn is a special kind of flint maize that was selected by Indians in early Western civilizations. The popped grain is used as an ingredient for infant and other foods ( Rooney and Serna-Saldivar, 2003 ). Expansion volume and the number of unpopped kernels are the most critical factors determining the popcorn quality ( Song et al., 1991 ).
Antioxidants
Popcorn, one of the most popular snack foods in the world, is known for being a high fiber, healthy food. Our research has found that commercial popcorn also contains significant amounts of the class of antioxidants known as phenolic acids. The total antioxidant capacity of raw and popped popcorn extract has been quantified using the Folin-Ciocalteu and FRAP assays.
Explore the "POP" in popcorn
Extra: Test to find the ideal popcorn popping temperature. Set your oven to 180-190 degrees C (355-375 degrees F) and put a heat-resistant bowl with a lid with 20 regular popcorn kernels ...
Analysis of Popcorn (Zea Mays L. var. Everta) for Antioxidant Capacity
Our research has found that commercial popcorn also contains significant amounts of the class of antioxidants known as phenolic acids. The total antioxidant capacity of raw and popped popcorn extract has been quantified using the Folin-Ciocalteu and FRAP assays. The polyphenols were found exclusively in the pericarp of the kernel completely ...
Popcorn: critical temperature, jump and sound
Popcorn bursts open, jumps and emits a 'pop' sound in some hundredths of a second. The physical origin of these three observations remains unclear in the literature. We show that the critical temperature 180°C at which almost all of popcorn pops is consistent with an elementary pressure vessel scenario. We observe that popcorn jumps with a ...
(PDF) Revisiting an Old Friend: The Gastrointestinal Benefits of
This paper is a comprehensive review of the history of popcorn, from its first reported consumption to the present, and its health benefits, focusing on its gastrointestinal health. Shelf life of ...
Improved taste and texture in novel popcorn varieties compared to
Research at Ohio State University also involved a sensory analysis of seasonings, salt, and oil effects to popcorn acceptability at this time, and popcorn odorants and flavor violates were further studied before the 21st century (Buttery, Ling, & Stern, 1997; Plimpton, 1984; Schieberle, 1991).
Popcorn is more satiating than potato chips in normal-weight adults
Background Strategies that may increase compliance to reduced energy intakes are needed to reduce the health burden of obesity. Conflicting evidence exists regarding the effects of snacking on satiety and energy intake. Methods This study compared short-term satiety from two common snack foods, low fat popcorn or potato chips. Using a counterbalanced within-subject design, 35 normal weight non ...
Unveiling the characteristics of popcorn by genome re ...
Popcorn (Zea mays everta Sturt.) can explode popcorn flake for snack food when heated. In this study, a popcorn inbred line, N04 with small grain weight, and a dent corn Dan232 with large grain weight were re-sequenced and compared with the B73 reference genome, respectively. The genome variation information between N04 and Dan232 was obtained, including 0.95 million SNPS, 0.44 million INS and ...
(PDF) Performance of popcorn introductions for agronomic characters
Popcorn 33-1-Y, large pearl shaped, Popcorn 40-Y and Popcorn 34-Y were high yielding with a potential of above 2.0 t ha−1. These materials were found to be fairly resistant to major foliar ...
Sensory and nutritional evaluation of popcorn kernels with yellow
The objective of this study was to evaluate the effects of pericarp color and expansion process on the sensorial and nutritional quality of popcorn kernels. Popcorn kernels with red, white or yellow pericarps underwent expansion using one of these methods: in a pan with oil, in a microwave with oil, in a microwave without oil, in an electric popcorn popper with oil, or in an electric popcorn ...
Quality Performance, Proximate Composition and Sensory ...
Popcorn hybrids contained on an average approximately 12.6% palmitic, 2.0% stearic, 25.5% oleic, 58.4% linoleic and 1.5% linolenic acids, respectively4. This research study’s main objective is to develop flavoured instant popcorn product and increase the consumer interest as snack food.
Chocolate-Coated Popcorn: A Healthy and Functional Snack
Yellow and purple popcorn grains had 1.19 and 1.58 mg of gallic acid / g sample, respectively and significant increase was figured out in the total phenolic availability after popping in pan with ...
Popping perfect popcorn
In a microwave oven, Karababa says, every 25 g of corn needs 1.5 g salt, 2 g of vegetable oil and a flavoursome 6 g of butter to get both the most expansion and the fewest unpopped kernels. The ...
Pop Corn
25g popping corn. Oil. 3 tbsp / 40g butter. Pinch of salt. Place enough oil into a large heavy based saucepan so that it just covers the bottom. Begin to heat the pan on a medium heat and add the popping corn. Next cover the pan with a tight fitting lid, when the popping starts shake the whole thing vigorously.
The Science of Popcorn
Popcorn is the only grain in the corn family that pops open when exposed to temperatures above 180° C. A popcorn kernel is composed of 3 parts: the pericarp, germ, and endosperm. See Fig. 1. The pericarp is the tough outer shell surrounding a popcorn kernel, and the key to what makes it pop. Inside the pericarp is the germ, or seed embryo.
Popcorn
Popcorn (also called popped corn, popcorns, or pop-corn) is a variety of corn kernel which expands and puffs up when heated; the same names also refer to the foodstuff produced by the expansion.. A popcorn kernel's strong hull contains the seed's hard, starchy shell endosperm with 14-20% moisture, which turns to steam as the kernel is heated. Pressure from the steam continues to build until ...
The Relation Between Final Popped Volume of Popcorn and Thermal
Popcorn was equilibrated to various water contents from 6.7 to 16.5 g/100 g d.b. over salt solutions ( aw 0.33-0.82), and popped by an air popper. Maximal popping volume occurred at a water content of 15.5 g/100 g d.b. ( aw =0.745 at room temperature) while the popping temperature dropped with increasing water content.
The effects of ingredients on popcorn popping characteristic
The optimum levels of ingredients for microwave popping were 4.4% salt, 5.9% vegetable oil, 0% sodium bicarbonate and 16.4% butter, this formulation giving an expansion volume of 33.1 mL g−1. In ...
Science Fair Projects
Popcorn is scientifically known as Zea mays everta. It's a type of maize, or corn, and is a member of the grass family. Popcorn is a whole grain and is made up of three components: the germ, endosperm, and pericarp (or hull) . Of the 4 most common types of corn —sweet, dent (also known as field), flint (also known as Indian corn), and ...
the science of microwave popcorn : The University of Akron, Ohio
Assessment: Discuss and record any changes in the popcorn or popcorn package. Microwave popcorn lesson procedures: Open a discussion involving unique technologies in the construction of the popcorn package (paper, plastic etc.). Proceed to procedure A in the popcorn lesson.
Research papers
Popcorn-derived porous carbon materials were fabricated through a simple self-template strategy including pre‑carbonization and chemical activation, as exhibited in Fig. 1. Firstly, popcorn was dried at 100 °C for 12 h. Then, the dried popcorn was pre‑carbonized at 400 °C, 600 °C or 800 °C in a muffle furnace and kept warm for 1 h.
The Best Brand Of Popcorn For Popping: A Science Experiment
When testing to see which brand pops the most kernels, PopSecret will be determined as the brand with the most kernels. Pop Secret had 27 kernels per bag, which was the fewest of the Popcorn Secret and Popcorn Secret with 28 kernels per bag. Jolly Time came in second place with 44 kernels, and the rest of the top five were rounded out by Justify.
IMAGES
VIDEO
COMMENTS
Popcorn is a special kind of flint maize that was selected by Indians in early Western civilizations. The popped grain is used as an ingredient for infant and other foods ( Rooney and Serna-Saldivar, 2003 ). Expansion volume and the number of unpopped kernels are the most critical factors determining the popcorn quality ( Song et al., 1991 ).
Popcorn, one of the most popular snack foods in the world, is known for being a high fiber, healthy food. Our research has found that commercial popcorn also contains significant amounts of the class of antioxidants known as phenolic acids. The total antioxidant capacity of raw and popped popcorn extract has been quantified using the Folin-Ciocalteu and FRAP assays.
Extra: Test to find the ideal popcorn popping temperature. Set your oven to 180-190 degrees C (355-375 degrees F) and put a heat-resistant bowl with a lid with 20 regular popcorn kernels ...
Our research has found that commercial popcorn also contains significant amounts of the class of antioxidants known as phenolic acids. The total antioxidant capacity of raw and popped popcorn extract has been quantified using the Folin-Ciocalteu and FRAP assays. The polyphenols were found exclusively in the pericarp of the kernel completely ...
Popcorn bursts open, jumps and emits a 'pop' sound in some hundredths of a second. The physical origin of these three observations remains unclear in the literature. We show that the critical temperature 180°C at which almost all of popcorn pops is consistent with an elementary pressure vessel scenario. We observe that popcorn jumps with a ...
This paper is a comprehensive review of the history of popcorn, from its first reported consumption to the present, and its health benefits, focusing on its gastrointestinal health. Shelf life of ...
Research at Ohio State University also involved a sensory analysis of seasonings, salt, and oil effects to popcorn acceptability at this time, and popcorn odorants and flavor violates were further studied before the 21st century (Buttery, Ling, & Stern, 1997; Plimpton, 1984; Schieberle, 1991).
Background Strategies that may increase compliance to reduced energy intakes are needed to reduce the health burden of obesity. Conflicting evidence exists regarding the effects of snacking on satiety and energy intake. Methods This study compared short-term satiety from two common snack foods, low fat popcorn or potato chips. Using a counterbalanced within-subject design, 35 normal weight non ...
Popcorn (Zea mays everta Sturt.) can explode popcorn flake for snack food when heated. In this study, a popcorn inbred line, N04 with small grain weight, and a dent corn Dan232 with large grain weight were re-sequenced and compared with the B73 reference genome, respectively. The genome variation information between N04 and Dan232 was obtained, including 0.95 million SNPS, 0.44 million INS and ...
Popcorn 33-1-Y, large pearl shaped, Popcorn 40-Y and Popcorn 34-Y were high yielding with a potential of above 2.0 t ha−1. These materials were found to be fairly resistant to major foliar ...
The objective of this study was to evaluate the effects of pericarp color and expansion process on the sensorial and nutritional quality of popcorn kernels. Popcorn kernels with red, white or yellow pericarps underwent expansion using one of these methods: in a pan with oil, in a microwave with oil, in a microwave without oil, in an electric popcorn popper with oil, or in an electric popcorn ...
Popcorn hybrids contained on an average approximately 12.6% palmitic, 2.0% stearic, 25.5% oleic, 58.4% linoleic and 1.5% linolenic acids, respectively4. This research study’s main objective is to develop flavoured instant popcorn product and increase the consumer interest as snack food.
Yellow and purple popcorn grains had 1.19 and 1.58 mg of gallic acid / g sample, respectively and significant increase was figured out in the total phenolic availability after popping in pan with ...
In a microwave oven, Karababa says, every 25 g of corn needs 1.5 g salt, 2 g of vegetable oil and a flavoursome 6 g of butter to get both the most expansion and the fewest unpopped kernels. The ...
25g popping corn. Oil. 3 tbsp / 40g butter. Pinch of salt. Place enough oil into a large heavy based saucepan so that it just covers the bottom. Begin to heat the pan on a medium heat and add the popping corn. Next cover the pan with a tight fitting lid, when the popping starts shake the whole thing vigorously.
Popcorn is the only grain in the corn family that pops open when exposed to temperatures above 180° C. A popcorn kernel is composed of 3 parts: the pericarp, germ, and endosperm. See Fig. 1. The pericarp is the tough outer shell surrounding a popcorn kernel, and the key to what makes it pop. Inside the pericarp is the germ, or seed embryo.
Popcorn (also called popped corn, popcorns, or pop-corn) is a variety of corn kernel which expands and puffs up when heated; the same names also refer to the foodstuff produced by the expansion.. A popcorn kernel's strong hull contains the seed's hard, starchy shell endosperm with 14-20% moisture, which turns to steam as the kernel is heated. Pressure from the steam continues to build until ...
Popcorn was equilibrated to various water contents from 6.7 to 16.5 g/100 g d.b. over salt solutions ( aw 0.33-0.82), and popped by an air popper. Maximal popping volume occurred at a water content of 15.5 g/100 g d.b. ( aw =0.745 at room temperature) while the popping temperature dropped with increasing water content.
The optimum levels of ingredients for microwave popping were 4.4% salt, 5.9% vegetable oil, 0% sodium bicarbonate and 16.4% butter, this formulation giving an expansion volume of 33.1 mL g−1. In ...
Popcorn is scientifically known as Zea mays everta. It's a type of maize, or corn, and is a member of the grass family. Popcorn is a whole grain and is made up of three components: the germ, endosperm, and pericarp (or hull) . Of the 4 most common types of corn —sweet, dent (also known as field), flint (also known as Indian corn), and ...
Assessment: Discuss and record any changes in the popcorn or popcorn package. Microwave popcorn lesson procedures: Open a discussion involving unique technologies in the construction of the popcorn package (paper, plastic etc.). Proceed to procedure A in the popcorn lesson.
Popcorn-derived porous carbon materials were fabricated through a simple self-template strategy including pre‑carbonization and chemical activation, as exhibited in Fig. 1. Firstly, popcorn was dried at 100 °C for 12 h. Then, the dried popcorn was pre‑carbonized at 400 °C, 600 °C or 800 °C in a muffle furnace and kept warm for 1 h.
When testing to see which brand pops the most kernels, PopSecret will be determined as the brand with the most kernels. Pop Secret had 27 kernels per bag, which was the fewest of the Popcorn Secret and Popcorn Secret with 28 kernels per bag. Jolly Time came in second place with 44 kernels, and the rest of the top five were rounded out by Justify.