A tad of research...

Okay, so i've done a little bit of research on how popcorn pops.

Corn popping was originally discovered by Native Americans, but became popular as a snack food during the United States Great Depression, especially in movie theatres. Corn is able to pop because, each kernel of popcorn contains a certain amount of moisture and oil. Unlike most other grains, the outer hull of the popcorn kernel is both strong and impervious to moisture, and the starch inside consists almost entirely of a hard, dense type.This allows pressure to build inside the kernel until an explosive "pop" results. As the oil and the water are heated past the boiling point, they turn the moisture in the kernel into a superheated pressurized steam, contained within the moisture-proof hull. Under these conditions, the starch inside the kernel gelatinizes, softening and becoming pliable. The pressure continues to increase until the breaking point of the hull is reached: a pressure of about 135 psi (930 kPa) and a temperature of 180 °C (356 °F). The hull ruptures rapidly, causing a sudden drop in pressure inside the kernel and a corresponding rapid expansion of the steam, which expands the starch and proteins of the endosperm into airy foam. As the foam rapidly cools, the starch and protein polymers set into the familiar crispy puff.
This is all just a little bit of pre- research so I actually got it all from Wikipedia. I will do some more indepth research a bit later after i've actually done the practical.

There are a lot of techniques to pop corn but for my experiment, i will simply use the prepackaged microwaveable popcorn.

Oh and I'm not sure if this is Year 10 level, so Ms Zhang if you're reading this, please give me some feedback? Thanks so much (:

EYEPOPPING CORN

Ohmygod I'm so tired. But I have to finish this or I won't let myself sleep. (:
So I've decided to do my SRP on if different brands of popcorn leave different amounts of unpopped kernels when microwaved. Ms Zhang kept going on about how we should pick something we like doing and I love food and popcorn so yup. And I got my ideas from here.

EXPERIMENT
Aim: To find whether different brands of popcorn leave different amounts of unpopped kernels.

Hypothesis: Different brands of popcorn will leave different amounts of unpopped kernels.

Equipment: 3 different brands of popcorn packets (actually I don't even know if there are 3 different brands but i'll find out soon), a microwave,

Method:
1. Collect and set up the equipment.
2. Measure popcorn kernels before popping.
3. Place one brand of popcorn in the microwave and microwave for the required amount of time on the packet.
4. Count and measure the number of unpopped kernels for the brand and record results.
5. Repeat steps 2, 3 and 4 for the various other brands of popcorn.
6. Repeat experiment 5 times. (i just realised how much popcorn i'll have to buy)
7. Compare and analyse results.

Yeahh that's what i got up to so far. I'll be analysing how the popcorn actually pops and how the different brands are different from each other, history of popcorn, what the difference in volume is for the kernels and how the factors influence it etc. Wow it sounds kind of technical, I'm not sure if i can pull this off. i want popcorn.