Introduction
In this science experiment, we will determine how the effect of reduced pressure on the yield volume of popcorn by cooking corn kernels.
We hypothesized that the popcorn that would be cooked under reduced pressure would yield more volume than the popcorn at normal pressure.
Aim
To determine the effect of cooking corn kernels at reduced pressure on the volume of popcorn.
Theory
1. The fruits of corn are known as corn kernels.
2. The kernel is a source of starch and is used in cooking as a vegetable.
3. The parts of the kernel are the germ, pericarp, and endosperm.
Requirements
2. Kernel
3. Corn oil
4. Beaker
5. Notebook
6. Wok
Procedure
Step 1: Build an apparatus for reducing pressure.
Step 2: In this apparatus, pop the popcorn with the help of a vacuum cleaner and a wok.
Step 3: Pop the kernels at two different levels of pressure. Those pressures will be 101.35 kPa and 59.9 kPa.
Step 4: Cook 47.5 grams of kernels at 176 degrees celsius with 30 grams of corn oil for each trial.
Step 5: Remove the excess corn oil after cooking.
Step 6: Let the wok cool to room temperature between each trial.
Step 7: Turn off the heat and the vacuum once the kernels get popped.
Step 8: With the help of a beaker, measure the yield of popcorn.
Step 9: Remove the kernel that did not get popped in the trial.
Step 10: Count the number of unpopped kernels after each trail.
Step 11: At each level of pressure, perform five trials.
Step 12: Record your observations.
Observation
1. From the experiment, we observed that the kernel that was cooked by reducing pressure showed an increase in volume by 40% more than the popcorn that was cooked at the normal temperature.
2. The popcorn that got cooked under the normal pressure yielded 1152 cm^3.
3. The popcorn that got cooked under the reduced pressure yielded 1614 cm^3.
4. This means the difference between the volume of popcorn that got cooked at the normal pressure and reduced pressure was 462 cm^3.
5. We also observed that the popcorn that cooked at the normal pressure had more unpopped popcorn than the kernel that cooked at the reduced pressure.
6. We have not observed much difference in shape between the popcorn that got cooked at different pressures. But the kernel that popped under reduced pressure was fluffier and white.
Result
1. Our hypothesis is correct, in which we assumed that the popcorn would yield more volume under reduced pressure than the popcorn at room temperature.
2. The volume difference between the two popcorn was 462 cm^3.
Precaution
1. Take help from someone for building apparatus.
2. Operate the vacuum cleaner with the help of any family member.
3. Record your observation precisely.
Conclusion
In this experiment, we determined the effect of reduced pressure on the yield volume of popcorn.
VIVA Questions With Answers
Q.1 What was the aim of your experiment?
ANS. We aimed to determine the effect of the reduced pressure on the yield volume of popcorn on cooking corn kernels.
Q.2 What is the effect of reduced pressure on the volume of popcorn?
ANS. The kernels that got cooked under reduced pressure yielded more popcorn than the kernel cooked under normal pressure.
Q.3 How does the uncooked kernel depend on the pressure of the cooking corn kernel?
ANS. The kernel that cooked under normal pressure had more unpopped popcorn than the kernel that popped under reduced pressure.
Q.4 What was the effect of reduced pressure on the shape of popcorn?
ANS. The popcorn cooked under the reduced pressure was white and fluffier.
Saquib Siddiqui is a Mechanical Engineer with expertise in science projects and experiments. Saquib’s work focuses on integrating scientific concepts with practical applications, making complex ideas accessible and exciting for learners of all ages. In addition to his practical work, Saquib has authored several articles, research papers, and educational materials.
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