They also examine the differences in popped volume and moisture content between various brands of popcorn to see if there is any significant relationship. Scientific Inquiry Students conduct an investigation to determine the popped volume and water content of several brands of popcorn.
Students gather and organize data.
Students use evidence from their investigation to propose explanations for why punctured kernels do not pop. They also determine the relationship between percentage of water in kernels and the volume of popped corn produced. Students use mathematics to calculate the mass of water lost from each brand of popcorn, and to calculate the percent water in each brand. Students could also be asked to graph the percent water of kernels versus the popped volume. A characteristic property of gas is that it occupies a much greater volume than the same amount of its liquid.