Gabriel+L

Gabe L 2011-2012
 * THE STUDY OF HOW USING DIFFERENT TYPES OF OIL AFFECTS POPCORN POPPING EFFICIENCY**

The purpose of this study was to determine if using different types of oil affected how quickly a kernel of popcorn popped. When popcorn is heated to 400 degrees Fahrenheit, the liquid moisture in the kernel will evaporate into gas causing it to pop. The pericarp is the covering of the kernel and it must be strong enough to withstand the pressure without cracking while the endosperm, which is the main section, must produce enough steam or gas to pop the kernel. In this experiment, individual kernels were placed separately in one teaspoon of heated canola oil, peanut oil and water, and the amount of time for the kernel to pop was measured. Kernels popped faster in peanut oil than in canola oil, on average. When a kernel was placed in water, no popping would occur.
 * ABSTRACT**

When popcorn kernels were heated in peanut oil, they are morel likely to pop faster than if they are popped in canola oil. If kernels are heated in water, they will not pop. When popcorn kernels do not spend any time in the microwave, they will pop faster when immediately cooked in canola oil. However the data showed that a kernel that cooked in the microwave for 15 sec popped faster than a kernel cooked for 5 or 10 sec. Popcorn kernels cooked in canola oil are fluffier and produce more popcorn in mL than peanut oil. There were no known errors in the experiment. The data was important because it gives good information about popcorn, such as which oil is better for popping and which one is more effective. It can also show what not to use when popping popcorn. The original hypothesis was not correct. Water did not pop the popcorn kernel as assumed in the hypothesis. A good follow up experiment would be to test the experiments done here with a different type of kernel.
 * CONCLUSION**