Robinson, Veronices Beasley Academic Center

Objectives 1) Students will learn what causes popcorn to pop. 2) Students will compare the volume of popped and unpopped corn. 3) Students will compare the weight of popped and unpopped corn. 4) Students will measure the distance the popcorn will pop. 5) Students will experiment to find the proper oil temperature for perfect popcorn. 6) Students will research other methods of popping popcorn; discuss these methods and problems that might be encountered. Equipment and Materials popcorn different kinds popcorn popper yardstick or meter stick balance bowl or pan per popper worksheet Recommended Strategies Introduce the unit on grains. Emphasize that some experiments will be performed using different kinds of popcorn. Divide into groups and go to assigned work stations. Complete the objectives on the worksheets. Each group will record its findings on the chalkboard as the worksheet is completed. The class will discuss all results. Prepare a transparency of the inside of a popcorn seed; discuss the labeled parts. Prepare a transparency that consists of interesting facts about popcorn; discuss with the class. Bibliography Gardner, Robert. Kitchen Chemistry. New York: Julian Messner, 1982.
de Paola, Tomie. The Popcorn Book. New York: Holiday House, 1978.
Rahn, Joan Elma. Grocery Store Botany. New York: Atheneum, 1974.
Selsam, Millicent. Popcorn. New York: William Morrow and Company, 1976.
The Popcorn Institute. 111 E. Wacker Dr., Chicago, IL 60601, 312/644-6610
Wyler, Rose. Science Fun With Peanuts and Popcorn. New York: Julian Messner, 1986.

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