Popcorn Lab
Popcorn Lab Report
Background:
Chemistry is the study of matter, its properties and the ability to change. This can be used to describe the process of popcorn and the change it undergoes to turn into the movie theater snack we know. The United States supplies most of the worldwide supply of popcorn available today, although the popcorn has to meet specific industry standards which can be tedious to do for the 50 million pounds of output per so sampling has to be used. Sampling is known as selecting a part of each larger batch of popcorn and then testing the water content (which should be around 13.5% to 14.5%) and to check for hull damage which lowers the market value to ensure proper popping, the density also plays a part in the popping that should occur.
Purpose:
To perform the quality control tests and competitive analysis in the popcorn industry, and see if the kernels meet industry standards.
Part A: Measurement of Density
Procedures:
Weigh 10 kernels of unpopped popcorn.
Find the volume of those kernels using water displacement in a 10-ml graduated cylinder.
Calculate density of sample(D=M/V).
Repeat 3 times using new a new sample of 10 kernels. Calculate average density of samples.
Trial#
1
2
3
Average
Mass of sample (g)
3.49
3.47
3.47
3.47
Volume before (mL)
7.6
7.3
6.4
7.1
Volume after (mL)
9.0
9.0
7.8
8.6
Volume of sample (mL)
1.4
1.7
1.4
1.5
Density (g/mL)
2.49
2.04
2.48
2.3
Sample Calculation Trail #2:
(D=M/V) D=3.47/1.7
D=2.04
Part B: Measurement of Kernel Damage
Procedures:
Measure out 10-15 g sample of unpopped kernels and place in beaker.
Add iodine solution to completely cover the kernels, swirl them in the solution.
After 2 minutes, pour off iodine solution and rinse kernels with water, pour off water.
Place kernels on paper towel and sort damaged from undamaged kernels.
Calculate % of damaged kernels.
# Kernels Damaged
0
Number of kernels total
35
% kernels damaged
0%
Background:
Chemistry is the study of matter, its properties and the ability to change. This can be used to describe the process of popcorn and the change it undergoes to turn into the movie theater snack we know. The United States supplies most of the worldwide supply of popcorn available today, although the popcorn has to meet specific industry standards which can be tedious to do for the 50 million pounds of output per so sampling has to be used. Sampling is known as selecting a part of each larger batch of popcorn and then testing the water content (which should be around 13.5% to 14.5%) and to check for hull damage which lowers the market value to ensure proper popping, the density also plays a part in the popping that should occur.
Purpose:
To perform the quality control tests and competitive analysis in the popcorn industry, and see if the kernels meet industry standards.
Part A: Measurement of Density
Procedures:
Weigh 10 kernels of unpopped popcorn.
Find the volume of those kernels using water displacement in a 10-ml graduated cylinder.
Calculate density of sample(D=M/V).
Repeat 3 times using new a new sample of 10 kernels. Calculate average density of samples.
Trial#
1
2
3
Average
Mass of sample (g)
3.49
3.47
3.47
3.47
Volume before (mL)
7.6
7.3
6.4
7.1
Volume after (mL)
9.0
9.0
7.8
8.6
Volume of sample (mL)
1.4
1.7
1.4
1.5
Density (g/mL)
2.49
2.04
2.48
2.3
Sample Calculation Trail #2:
(D=M/V) D=3.47/1.7
D=2.04
Part B: Measurement of Kernel Damage
Procedures:
Measure out 10-15 g sample of unpopped kernels and place in beaker.
Add iodine solution to completely cover the kernels, swirl them in the solution.
After 2 minutes, pour off iodine solution and rinse kernels with water, pour off water.
Place kernels on paper towel and sort damaged from undamaged kernels.
Calculate % of damaged kernels.
# Kernels Damaged
0
Number of kernels total
35
% kernels damaged
0%