Question

Write one page (250 minimum, 300 maximum words), two paragraphs research paper (not an opinion paper): How would you maximize "pop- ability" of popcorn and how would you explain "chemistry of unpopped kernels?" Be specific. (4 points NO RESEARCH HAS TO BE DONE, 5 SENTENCES EACH PARAGRAPH

Answer 1

The key factor that appears to influence the popping quality is the pericap or outer hull which is composed partly of cellulose. The corn pericap acts as a a preassure cooker that locks the moisture inside tge corn kernel. When heated the moisture leads to pressure buildup until kernel eventually ruptures and pops. The more stronger the pericap the best will be the pop-ability of the corn kernels. Selective breeding and chemical modification of the corn kernels to produce tge desired structure and genetic engineering of the corn plant will help in maximizing the pop-ability of tge corn kernels.

unpopped kernels are due to the week corn ppericap of the ccorn kernel which will not be able to held the moisture to create the pressure for the corn kernel to pop.