Thandi Buthelezi is Associate Professor of Chemistry at Western Kentucky University, Bowling Green, KY. 976 Solutions to Selected Practice Problems. 742 Substituted Hydrocarbons and Their Reactions. Except as permitted under the United States Copyright Act, no part of this publication may be reproduced or distributed in any form or by any means, or stored in a database retrieval system, without prior written permission of the publisher. To view a video demo of a flame test, visit .Ĭopyright © 2008 The McGraw-Hill Companies, Inc. Sodium produces an orange flame, strontium produces a red flame, and boron produces a bright green flame. At Popcorn for the People, popcorn is not only a delicious snack, it is the tool which helps to empower adults on the autism spectrum and with other developmental disabilities through empowerment! Every 3 bags of popcorn is equivalent to an hour of meaningful work for someone on the spectrum.About the Photo: Some chemicals produce flames of distinctive colors when burned. The most ideal popcorn popping temperature is between 400-460 degrees Fahrenheit.ġ5. Thus, popcorn growers dry the kernels until they reach an optimal moisture level which allows the popcorn to expand the most.ġ4. This leads to poor expansion and chewy pieces of popcorn additionally, high moisture content makes popcorn susceptible to mold when stored.
When freshly harvested, popcorn can pop, but not very well due to its high moisture content. This meal consisted of popcorn with milk and sweetener.ġ3. In the 1800s, Americans consumed popcorn as a breakfast cereal. Other high popcorn-producing states include Ohio, Illinois, and Missouri.ġ1. Nebraska grows the most popcorn, having over ¼ of the national production of popcorn. Sometimes popcorn isn’t used only for consumption! In some places in North America and on the Balkan peninsula, popcorn is threaded onto string and used as a wall or Christmas tree decoration.ġ0. Popcorn can be cooked with butter or oil, or it can be air popped.ĩ. These unpopped kernels are known in the popcorn industry as “old maids.”ħ. An Average american eats almost 70 quarts of popcorn every year, and Americans consume approximately 17.3 billion quarts of popcorn annually! That’s a lot of popcorn!Ĩ. These kernels do not pop because they don’t have enough moisture within them to create enough steam for the explosion. Sometimes, after popcorn has finished popping there are still unpopped kernels remaining. These kernels were carbon dated to be around 5,600 years old.Ħ.
The pressure from the heat placed on popcorn kernels causes a failure in the kernel’s skin, which results in the skin “popping”ĥ. The oldest known popcorn was found in New Mexico the discovery of small heads of corn and several individual popped kernels was made by Berbert Dick and Earle Smith in 1948. How do popcorns pop? The answer is simple: pressure. The shape of mushroom popcorn holds heavy flavors like Apple Caramel quite well.Ĥ.
The butterfly shape is best for powdery flavors such as white cheddar and buffalo, and the mushroom shape is most optimal for caramel flavors. There are two different shapes of popcorn: the butterfly and the mushroom. Popcorn kernels come from actual corn, but not the type you eat for dinner! Only one variety of maize creates the kernels which become the popcorn we all know and love: zea mays everta.ģ. Popcorn can grow to be 30 times its original size when it popsĢ. Popcorn is a delicious, healthy snack that many people love to enjoy! As gourmet popcorn creators, Popcorn for the People is no different! But there's a lot to our favorite snack that people don't know:ġ.