Question

Topic for writing
Imagine an adventure of a piece of popcorn that falls out of the container at a cinema hall refreshment stand and is desperate to get back into the box. The moviegoer heads to her seat with the rest of the popcorn. What happens next



Number of words: write 250 to 300 max​

Answer 1

Explanation:

There are many corn varieties that can differ significantly from popcorn, which are not just dried kernels of the sweet corn we eat. Popcorn is actually a special variety of corn, and it is the only one that pops. The key to popcorn is the unique design of its kernels. Most importantly, its kernel consists of a very hard, mostly nonporous outer shell called pericarp. Inside the kernel there is not only the seed for a new corn plant but also water and soft starch granules that serve as a food source for the seed during germ sprouting. Although popcorn has been around for thousands of years, scientists only recently resolved the mystery behind the popping sound and the detailed mechanisms of how the popcorn bursts.

Answer 2

$\huge\frak\red{Answer}$

There are many corn varieties that can differ significantly from popcorn, which are not just dried kernels of the sweet corn we eat. Popcorn is actually a special variety of corn, and it is the only one that pops. The key to popcorn is the unique design of its kernels. Most importantly, its kernel consists of a very hard, mostly nonporous outer shell called pericarp. Inside the kernel there is not only the seed for a new corn plant but also water and soft starch granules that serve as a food source for the seed during germ sprouting. Although popcorn has been around for thousands of years, scientists only recently resolved the mystery behind the popping sound and the detailed mechanisms of how the popcorn bursts.

The reason why popcorn pops is the water trapped inside its kernel. If the kernel is heated to a high enough temperature, this water will transform into steam. Due to the hard and mostly nonporous shell, the steam has nowhere to go, resulting in a buildup of pressure inside the kernel. Once the pressure gets high enough and the temperature reaches about 180 degrees Celsius (355 degrees Fahrenheit), the kernel hull bursts and the popcorn is turned inside out. The characteristic popcorn consistency and white-yellowish foamy appearance results from the starch inside the popcorn kernel. With high temperatures, the starch gelatinizes and then expands with the rapid burst of the kernel. Once it cools down, the solidified flake we know as popcorn is formed. The characteristic popping sound does not originate from the cracking of the hull as originally thought but results from the vapor release after the kernel has cracked.

There are many different methods of preparing the perfect popcorn, including making different popcorn shapes, but all efforts fail if the kernels do not meet specific requirements: The ideal popcorn kernel has an optimal moisture content of about 14 percent and is popped at a temperature of about 180 degrees C. A common way to assess popcorn quality is its “popping yield,” which you can calculate by counting how many kernels pop versus how many remain unpopped when the kernels are heated. You can also evaluate popcorn quality by measuring kernel expansion, which means how big the popped popcorn flakes get. Check out the quality of your popcorn kernels in this activity and get ready to make some popping noise!