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Robinson, Veronices Beasley Academic Center
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
yardstick or meter stick
bowl or pan per popper
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.
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.