Why popcorn pops

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Featured Video. Read More. Your Privacy Rights. To change or withdraw your consent choices for thespruceeats. This unique kind of corn originated in the Americas. When European explorers came to what is now North America, they saw Aztecs making headdresses out of popcorn and using it in festivities.

Some historians believe there may have even been popcorn served at the first Thanksgiving! Science can be so tasty sometimes. Mask Policy Update: Masks are required indoors for all visitors ages 2 and older. Currently logged out. Current Members Educators. Today's Hours : 10 am—5 pm. Indoor: 10 am—5 pm Outdoor: Closed for the season. Access Pass. All Exhibits. Indoor Exhibits Year-Round.

Outdoor Sports Experiences March-Nov. Future Exhibits. Live Theater Shows. Press Room. Annual Report. Official Partners. This is why popcorn jumps as it cooks. You are now leaving the popcorn. All About Popcorn. Our Story. Our Recipes. Ask Poppy. Power Pops. A popcorn kernel hull is so strong that it can actually hold on to pressures up to 10 bar! This is a lot of pressure! The popcorn pops! Because of the enormous pressure build up the sudden expansion of the gas will puff up the starches within the kernel.

Once the gas has escaped the popcorn cools down quickly. As a result, the starch turns solid again and holds onto its shape. The starch undergoes very rapid cooking and gelatinization. Not every corn will pop. You need the right variety and store it in the right way to make popcorn. Researchers have investigated the optimal properties of a corn kernel for popping and they found several important factors.

First of all, the water content. The corn should contain enough moisture to reach those high pressures upon heating. However, it should not contain so much water as to soften the outer hull, which would limit the pressure it can withstand.

It is important for the corn full to remain strong and relatively dry, to withstand those high pressures. Simultaneously, you need temperatures well above the boiling point of water to actually pop the corn.

As you can imagine, the strength of the outer hull of the corn kernel is very important. The hull should be strong enough to hold onto these high pressures, however, it should not be so strong that it never breaks.