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My science project is going to be about the effects of storing popcorn kernels in extreme temperatures. From my research (both online and in encyclopedias) I've found out a lot about popcorn. Popcorn, like all six types of corn, is a cereal grain and originates from a wild grass. Its scientific name is Zea Mays Everta, and it is the only type of corn to actually pop when heated up to the right temperature. There are two types of popcorn kernels butterfly and mushroom. The butterfly popcorn kernel is usually large, light, and fluffy. It looks like it has wings. The mushroom type of kernel is more dense and compact, like a ball. Popcorn has been around for a long time. Before 1880, popping corn was often difficult and messy, losing much of the corn into the fire. Then several new devices were created for popping corn. In 1907 the first electric popcorn popper was invented. Popcorn today is popped in many different ways. People use skillets, air poppers, microwave ovens, pans, and even woks(used to cook oriental stir-fry dishes). Popcorn is made up of three main components, the endosperm, germ and the pericarp. The endosperm is made up of soft and hard starch granules. The endosperm is always white or yellow in color and is a carbohydrate. The function of the starch is to provide energy for the living part of the kernel. The hard, outer shell of the kernel is the pericarp, which is made of cellulose. The pericarp is usually white or yellow in color. Each kernel of popcorn contains a small drop of water stored inside the circle of soft starch.
Approximate Word count = 1052
Approximate Pages = 4.2
(250 words per page double spaced)
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