Investigate how moisture inside a popcorn kernel affects
popping success, appearance, and the pressure needed to
burst the kernel.
100 kernels per treatment
Randomized group data
No login required
Investigation Question
How does kernel moisture affect popcorn popping?
Your group will test three batches of 100 kernels.
The treatments are the same for everyone, but your
exact measurements and popping results will vary
slightly from other groups.
Dried
250°F for 30 min
Normal
Untreated kernels
Soaked
Water for 4+ hours
STEP 1
Make a prediction
Which treatment will produce the greatest number
of popped kernels?
Not submitted
STEP 2
Run the three treatments
Measure moisture first. Then heat each
100-kernel sample and observe what happens.
LAB RUN
—
Dried Kernels
Heated at 250°F for 30 minutes before testing
Waiting
Moisture
—
estimated %
Popped
—
of 100
Unpopped
—
kernels
HEAT
Measure the sample to begin.
Normal Kernels
Untreated popcorn kernels from the original sample
Waiting
Moisture
—
estimated %
Popped
—
of 100
Unpopped
—
kernels
HEAT
Measure the sample to begin.
Soaked Kernels
Submerged in water for more than 4 hours before testing
Waiting
Moisture
—
estimated %
Popped
—
of 100
Unpopped
—
kernels
HEAT
Measure the sample to begin.
STEP 3
Record your group's data
Your results appear as each treatment finishes.
0 of 3 complete
Treatment
Moisture (%)
Popped / 100
Unpopped
Appearance
Dried
—
—
—
—
Normal
—
—
—
—
Soaked
—
—
—
—
Look for a pattern:
Which treatment produced the most successful pops?
Which produced the best-looking popcorn?
Complete all three pop tests to unlock peer comparison.
STEP 4
Compare with peer groups
Enter results from four other groups.
Then calculate each treatment's average yourself.
Group
Dried
popped / 100
Normal
popped / 100
Soaked
popped / 100
Your group
—
—
—
Peer 1
Peer 2
Peer 3
Peer 4
Calculate the mean
Add the five group results for each treatment
and divide by 5.
Complete all three treatments to unlock
the particle explanation.
STEP 5
What happened inside the kernel?
Connect your evidence to water, heating, and pressure.
Hard outer shell
Starch
Water
Internal pressure
LOW
Dried
Too little internal water means less steam can form,
so many kernels never build enough pressure to burst.
Normal
Moisture near the ideal range produces enough steam
pressure for a strong rupture and fluffy expansion.
Soaked
Extra moisture can still allow popping, but overly
wet kernels tend to produce rougher, denser, or
chewier popcorn.
FINAL THINKING
Use your evidence
Your group should now be able to explain why the treatment
with the most water was not necessarily the treatment
with the best popping performance.
What was the independent variable?
What evidence supports your claim?
Why did groups get slightly different results?
What moisture range appears most successful?
