Calculate the average mass of water in one kernel by dividing the average loss of mass of a load after popping by the number of kernels in a load. Calculate the average volume of a kernel by dividing the volume of water displaced by a load by the number of kernels in a load. Calculate the volume of water displaced by a load. Calculate the number of kernels in a load by dividing the average mass of a load before popping by the average mass of a kernel. 4.Obtain the average mass of a kernel as the slope, in grams, of a graph of the mass of a container of unpopped kernels (y axis) by the number of kernels added to a cup ly axis). Calculate the average loss of mass of a load after popping. Calculate the average mass of a load after popping. Calculate the average mass of a load before popping 2. Data: Run 1 popper mass 265 g popper + X cup unpopped kernels 318 g popper + popped kernels 311 g unpopped kernels 10 Run 2 popper mass 265 g popper + X cup unpopped kernels 3 20 g popper + popped kernels 314 g unpopped kernels 7 Run 3 popper mass 265 g popper + X cup unpopped kernels 322 g popper + popped kernels 313 g unpopped kernels 4 Run 4 popper mass 265 g popper + cup unpopped kernels 3 20 g popper + popped kernels 313 g unpopped kernels o Run 5 popper mass 265 g popper + X cup unpopped kernels 322 g popper + popped kernels 314 g unpopped kernels 1 Volume of water in measuring cup: 120.0 mL Volume of water in measuring cup after the addition of %c kernels: 160.0 mL 2 When the temperature reached 25 ☌ the popper was weighed. The material was removed from the oven and the temperature was obtained. Popping runs: The popper was loaded according to specifications, weighed, and microwaved on full power for minutes and 10 seconds, at which time no more pops were heard. The displacement volume was taken to be the volume of a load. One load was added to a measuring cup containing water and the change in the water level was recorded. The slope of the least square best fit line was taken to be the mass per kernel. ![]() The number of kernels in one popper load were obtained by weighing a load, and then weighing 10 kernels, adding 10 more and weighing, adding 10 more and weighing, and so forth, graphing the mass v. ![]() It was found that running for 2 minutes and 10 seconds resulted in very few, sometimes no unpopped kernels, and no scorched pieces. There were unpopped kernels, so a 3 minute run was conducted, which resulted in burned material. Chef Rimer #TOPACUP - 1 CUPIGUP Ver K IN Determination of operating conditions: An initial run was made using full power and 2 minutes time. The popcorn was Safeway house brand (Signature Select) Yellow Corn Kernels. The scale was an Eat Smart Precision Pro Digital Kitchen Scale Model ESKS01. The temperature of the popped corn was monitored with an Etekcity infrared laser thermometer. The popping apparatus was a silicone popper by Chef Rimer. Materials and Methods: All runs were made in a microwave oven (LG model no, LMV1831ST /00), power output 1000 W. We tried to minimize the unpopped material, and make sure that none was burned, which would then have resulted in mass loss due to combustion. The contents quickly solidify as a white foamy material. ![]() The general model of popcorn's popping is that at high enough temperature, the contents of each kernel become liquefied under the intense heat and pressure, and the high pressure of water (steam) breaks open the kernel. Transcribed image text: Determination of the pressure inside a bursting kernel of popcorn We attempt to measure the amount of free water in popcorn, assuming the mass loss upon popping to be entirely due to loss of water, and use that and the calculated volume of a kernel, to calculate the pressure due to water gas at the supposed ideal popping temperature of 180 "C.
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