So today I was eating popcorn and I was trying to figure out why corn kernels pop into popcorn. I mean, their appearance and textures are completely different! I ended up googling it (did you know googling is actually a word?!?) and this is what I found:
When the kernel is heated (to about 200 degrees Celsius) the small amount of water (13-14%) stored inside the starchy endosperm turns into vapour causing it to expand about 40 or 50 times its original size. As the steam expands it puts pressure against the hard starch in the endosperm causing it to become inflated. Eventually, this causes the pericarp of the kernel to give way causing it to explode (pop) as it flips inside out allowing the steam to escape and expose the soft white fluffy starch known as popcorn.
So, now you know!
Dayla
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