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The Ideal Gas Law: Stereotyping Popcorn

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Overall there are many factors that come into play when it comes to popping popcorn. The type of popcorn and the method used to cook the popcorn contribute to the amount of kernels popped in total, however the kernels being undamaged is the most important. The ideal gas law helps to understand that if there is not enough water trapped inside of the kernels, then the pressure threshold can never be reached. The heating over the hot plate increases the movement of the trapped molecules to a point where the volume has no other choice but to increase as well. In this lab not every kernel popped and this could be due to human error of the individuals conducting the lab or this could be due to the damaged kernels.

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