'Percentage of Water In Popcorn Essay\r'

'The purpose of this research laboratory was to find the percentage of piddle in distributively sample of popcorn in rate to influence which brand of b star marrows: of import, gamma, or delta, all with different essences of body of water supply supply, formd the beat out-popping popcorn. The amount of water in the popcorn affects the quality of the popcorn. When the water inside the essence is het up(p) above one C�C, the water turns into gas which causes the pressure inside the nub to increase. The pressure of the gas expands the middle, which causes it to pop. Quality was judged on the home of the rate of the pops, the coat of the popcorn, and how easily the popcorn trended.\r\neach technique of popcorn was divided up into common chord piles in order to conduct tercet trials on each technique. A group of kernels was crowded and whence placed into a beaker, which was also flowerpoted. Then solely enough oil was poured into the beaker to cover th e bottom of the beaker with a thin film of oil. A piece of interbreed with tiny holes was placed over the beaker, and the beaker with the foil, oil, and kernels was massed.\r\nThe 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 withdraw from the Bunsen burner and set to cool. afterwards 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.\r\nMultiple trials were used in this experiment to increase the chances of accuracy and to determine which information is reliable. If there were non multiple trials, then there is no way of knowing whether the data serene by one trial is accurate or completely inaccurate.\r\nTo find the amount of water in each kernel, this formula was used:\r\nmass of unpopped popcorn †mass of popped popcorn �100 = % of water in unpopped popcorn\r\nmass of unpopped popcorn\r\nThe 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 substantial 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 composed of 16.7%, 15.7%, and 14.8% water, eon the delta kernels stockpile 19.4%, 17.0%, 19.0% water for trials 1, 2, and 3 respectively. (Refer to appendix for original data and calculations).\r\nSee Table 1 †shareage of piddle in Popcorn Beta, Gamma, and Delta\r\nThe data for beta was the just about pr ecise among the three different techniques. The data for delta fluctuated the to the highest degree and was the least precise. According to my data, the delta kernels had the highest percentage of water and the beta kernels had the lowest percentage of water. The gamma brand was in between the two. In my qualitative observations, I sight that the gamma kernels popped the fastest, smoothly, and produced the largest popcorn. I observed that the delta kernels produced the medium-sized popcorn, and the beta kernels tended to burn very easily and produced the smallest popcorn. Basically, the beta brand of kernels was the mop popping popcorn, magic spell the gamma brand of kernels produced the best popping popcorn. These results convey that too little water within kernels make bad popcorn, and too overmuch water produces just medium-sized popcorn. From the overall calculations and averages, it can be concluded that 15-16% water in a kernel produces the best popcorn.\r\nTo find the th eoretical amount of water in the popcorn, the most accurate data of the menage were added together and averaged. When compared to the class average, the average of my data was earlier accurate. To find the percent break, this formula was used:\r\n portion Error = ? theoretical measure out †actual value ? � 100\r\nTheoretical value\r\nMy percent error for beta, gamma, and delta kernels was 0.90%, 4.46%, and 13.5% respectively. (See calculations in appendix)\r\nSee Table 2 †Percent Error\r\nThis percent error could remove occurred while massing. Since there were several symmetryd used rather of just one, the masses could oblige differed. One balance was used for the kernels, while the beaker mass was found using a separate balance. The different balances could have bring down the accuracy of the masses. Another place where mass could have been inaccurate was when the popcorn was popped. Sometimes the popcorn was burned, while other times the popcorn was p opped perfectly. If the popcorn was burnt, the mass was lowered by the release of CO2. Also, the duration of the thaw of the popcorn was inconsistent. Since the popcorn of the same technique would until now pop at different rates, it is impossible to falsify the time of the heating. But the long the beaker is heated, the longer the oil inside is also heated and evaporating.\r\nSo the longer the beaker is heated, the more gas escapes and the lower the mass willing be, which will increase the percentage of water in the popcorn. Also, while the beakers were cooling off, some of the moisture could have been collected back in the beaker since the foil was not always taken off immediately. This would have added to the mass and lowered the percentage of water. To improve this lab, only one lab balance should be used during the faultless experiment. Also, more care should be exercised when popping popcorn so that the popcorn does not burn. This could be make by lowering the heat and s haking the popcorn inside the beaker. Also, the foil on the beaker should be removed immediately after heating.\r\nIn this lab, I notice that more water in a kernel does not necessarily mean that it will produce larger popcorn, as I had initially had predicted. Ultimately, establish on my data and the class average (theoretical value) 15-16% water in a kernel produces the best popcorn. I learned that the amount of water in the kernel affects the rate at which the kernel pops, more than it affects the size of the popped corn.\r\n'