At the same time, the pressurized steam within the kernel expands and causes the starch to turn into fluffy popcorn. Since the experiment of popping kernels takes place in an open system, the steam from the kernel is able to escape. Therefore, the mass of the water that underwent phase change to gas is lost into the air or evaporated. This systematic error significantly affects the measured data because it causes the total mass of the popped kernels to be 18.83 % less than the total mass of the un-popped kernels. In order to obtain better results when repeating the experiment, the un-popped kernels should be placed within a closed system, such as a vacuum chamber, in which the steam from the kernels would not be able to
At the same time, the pressurized steam within the kernel expands and causes the starch to turn into fluffy popcorn. Since the experiment of popping kernels takes place in an open system, the steam from the kernel is able to escape. Therefore, the mass of the water that underwent phase change to gas is lost into the air or evaporated. This systematic error significantly affects the measured data because it causes the total mass of the popped kernels to be 18.83 % less than the total mass of the un-popped kernels. In order to obtain better results when repeating the experiment, the un-popped kernels should be placed within a closed system, such as a vacuum chamber, in which the steam from the kernels would not be able to