Percentage of Water In Popcorn

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Appendix

Lab 2:  Percentage of Water in Popcorn

        The purpose of this lab was to find the percentage of water in each sample of popcorn in order to determine which brand of kernels: beta, gamma, or delta, all with different amounts of water, produced the best-popping popcorn.  The amount of water in the popcorn affects the quality of the popcorn. When the water inside the kernel is heated above 100°C, the water turns into gas which causes the pressure inside the kernel to increase. The pressure of the gas expands the kernel, which causes it to pop. Quality was judged on the basis of the rate of the pops, the size of the popcorn, and how easily the popcorn burned.

        Each technique of popcorn was divided up into three piles in order to conduct three trials on each technique. A group of kernels was massed and then placed into a beaker, which was also massed. Then just enough oil was poured into the beaker to cover the bottom of the beaker with a thin film of oil. A piece of foil with tiny holes was placed over the beaker, and the beaker with the foil, oil, and kernels was massed. The kernels in the beaker were heated using a Bunsen burner. (See Figure 1 – Setup Diagram) While the kernels popped, the beaker was shaken in order to prevent the popped popcorn from burning and to shake the unpopped kernels to the bottom. Once all the kernels had popped, the beaker was removed from the Bunsen burner and set to cool. After it had cooled, the beaker with foil, oil, and kernels were massed again. The same steps were repeated for the rest of the samples and qualitative observations were made throughout the experiment.

        

Multiple trials were used in this experiment to increase the chances of accuracy and to determine which data is reliable. If there were not multiple trials, then there is no way of knowing whether the data collected by one trial is accurate or completely inaccurate.

        To find the amount of water in each kernel, this formula was used:

mass of unpopped popcorn – mass of popped popcorn ×100 =  % of water in unpopped popcorn

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                       mass of unpopped popcorn

The mass of the unpopped popcorn in the numerator was the mass of the kernels before they were popped added to the beaker, foil, and oil. The mass of the popped popcorn was the mass of the popped kernels added to the beaker, foil, and oil. The mass of unpopped popcorn in the denominator was the actual mass of the unpopped kernels massed alone. The beta kernels hold 11.1%, 11.3%, and 10.9% water for trials 1, 2, and 3 respectively. The gamma kernels are ...

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