Mohala+K

Mohala K. 2011-2012
 * THE STUDY OF HOW COOKING POPCORN IN DIFFERENT OILS AFFECTS HOW MANY KERNELS POP AND WHY**

The purpose of these experiments was to discover how cooking popcorn in different oils affects how many kernels pop and why. The atoms  in a liquid can slide around each other, making the liquid flow to form the shape of its container. In this experiment, popcorn was cooked in different types of oils and the kernels were counted to determine how many popped. It was determined that all of the oils popped a similar average amount of kernels. In the last few rounds, the popcorn popped quicker and more kernels popped, which led to the conclusion that the heat from the pot was a factor.
 * ABSTRACT **

The difference between the different types of oil was found to be very small. This data gives the world more ways to cook popcorn. Flaxseed oil popcorn would be good for the heart and olive oil popcorn would have an interesting flavor. The hypothesis that canola oil would pop the most popcorn was incorrect, as flaxseed oil popped the exact same average as canola. An experiment about whether oils refrigerated beforehand popped more popcorn than oils microwaved beforehand might be done in the future.
 * CONCLUSION **

