The+Pop-ability+Of+Popcorn+In+Different+Oils

= TESTING THE POP ABILITY OF POPCORN IN DIFFERENT OILS = Niara W Cary Academy

ABSTRACT
The purpose of this experiment was to find out what oil cooks the best popcorn. The first part of the hypothesis was that the taste of the popcorn would adapt to the oil it was being cooked in. The second part stated that the size of the kernels would change dramatically when cooked in different oils. Lastly, the hypothesis stated that amount of kernels that popped would not change because all of the oils would be the same temperature. The first step of the experiment was to count out 50 kernels of popcorn, a tester kernel and 30 mL of oil. Next, the hot plate was turned on to level 7 and the tester kernel was put in as well. After the tester kernel popped, the 50 kernels were put in the oil and the timer began. After 2 minutes and 30 seconds the popcorn was taken off the hot plate. The kernels were counted, measured and tasted. The experiment was repeated three more times with the same oil and then done with different oil. The amounts of kernels popped per oil were all 100% except for soybean oil which popped 92% of the time. The taste of the popcorn did taste similar to that of the oils but some had stronger tastes than others. Lastly, the size of the kernels didn’t change dramatically between the oils. All of the final averaged sizes stayed in a range of about 2.5 to 3.5 centimeters.