Interview 4 Science Fair Project: Popcorn

[htamke]

I am doing a science fair project on the affect oil type and quantity has on popped volume of popcorn, as well as the number of unpopped kernals.* I am required to have at least one interview in my works cited, and my science teacher directed me here. I have searched all over the internet for a direct answer on the affect oil type and quantity has on popcorn at all, but I am disturbed that I cannot find an answer. If you could try to provide an answer to this, or at least direct me to an Internet source, book, or periodical that can answer my question, I would be very much obliged.
Also, for when I list you in my Works Cited, I would like for you to list any credentials, degrees, or anything that would certify you as experienced in the area of physics or any field pertaining to popcorn. Also, I would be extremely grateful if you could also answer the following questions:

Why are you an expert in this area of science?

Is there a specific name for the science of popcorn?

When did you first start to learn about this topic?

What are some important things you learned about this topic?

Can knowledge about this topic be applied to everyday life? If so, how?

Thank you very much for your time, and the attention you have given to my questions.

[deleted-41736]

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[deleted-71417]

Hi,

I don’ think The oil matters all that much in determining how much volume popcorn produces. The more important variable is the moisture content of the popcorn. You may want to read this wikipedia article on popcorn:

http://en.wikipedia.org/wiki/Popcorn

http://www.hort.purdue.edu/newcrop/AFCM/popcorn.html

The optimum moisture content is about 13.5%. Higher or lower moisture contemt will lead to lower poping volumes.

Why are you an expert in this area of science?
I am not an expert in this. I am a chemist.

Is there a specific name for the science of popcorn?
Try popcornology.

When did you first start to learn about this topic?
Today.

What are some important things you learned about this topic?
Moisture content is the most important factor in determining popped volume.
You don’t need oil to pop corn. It can be popped in hot air.

Can knowledge about this topic be applied to everyday life? If so, how?
Yes, every time you make popcorn.


Hope this helps.

Best regards,


Barrett L. Tomlinson