1 Preliminary Research: When kernels get hot after being heated, they then expand and turn into popcorn. Popcorn is able to pop because the kernels have a hard-moisture sealed hull and a dense starchy interior. This interior and exterior part of the kernel allows pressure to build inside until it explodes and causes the “pop” sound. According to NASA, the moisture inside the kernel turns to steam at about 450 degrees F. At this temperature it pops and turns inside out and then you have your favorite popcorn snack. 2 Hypothesis: I think that Pop Weaver light butter popcorn will pop the most kernels.
“Hey there’s corn in my candy!” corn syrup is a sweet substance made from processed cornstarch. Corn syrup that is made in food and drinks is called “High-Fructose Corn Syrup” (HFCS). It is mostly used in soft drinks, and many foods and baked goods. Most people say sugar is a white powdery substance that we use to make our food sweet, but actually, it is more than that. Sugar is known as sucrose and it comes from two different plant sources.
But they believe the sandwich had become famous during World War II when peanut butter and jelly were on the GI’s ration menus. To make things more convenient, they just added the jelly to the peanut butter on their sandwich and they ate it and liked it. Now on to the sandwich at hand, First off, we must begin with the bones of this meal: the bread. Without the bread, there is only a pathetic, viscous puddle of peanut butter and fruit preserves. There are a few rules to remember when making the bread decision.
Specialty - type corns eaten directly include popcorn and sweet corn. Depending on its preparation, popcorn can be a healthy whole - grain snack food. Sweet corn contains recessive alleles that alter carbohydrate composition in the kernel endosperm. As opposed to other food corns utilized as grain, sweet corn is eaten immature as a vegetable either fresh or processed by freezing or canning.” Oh the many ways of the corn, but we
*Note that only one kernel of popcorn was used instead of several. RESULTS Table 1. % Water Composition of Popcorn Popcorn Type | % Water Composition | Pop Perfect | 0.087 | Food Club | 0.104 | Jolly Time | 0.05 | Orville Redenbacher | 0.081 | Act III* | 0.106 | * Indicates Popcorn brand studied Example Calculation 1. % water composition = Mk- Mp x 100 where Mk = mass of kernel Mk Mp = mass of popcorn % water composition= (.1115) - (.0993) x 100 = 10.6% (.1115) Table 2. Mixture Separation Results Popcorn Type | Mass of Stock (g) | Mass of Popcorn(g) | PopcornComp.
Corn Makes the World Go Around Corn Makes the World Go Around If you have ever thought about what you are going to eat for dinner how about some corn? You can have corn on the cob, canned kernel corn, creamed corn and even BBQ’d corn. I myself like corn, but have never wonder where it or my next meal originated from. In the book The Omnivore’s Dilemma Part I, Chapters 1, 2, and 3, Michael Pollan investigates just this subject. I too have wondered through supermarkets with a confused look on my face about several of the products in the produce department.
He took us back in time when corn was the staple of the Mayans. His history lesson was lengthy as he spoke about the survival of corn and making us its caretaker. Corn is in almost every product and food we use and consume a fact that I was unaware of until I read this book. He wrote about hybrids, the experiments on corn and the evolution of corn and how the excess was being disposed of. Although it was lengthy and at times a bit wordy, he also mentioned the farmers views and how
The pumpkin filling is from the November 2008 issue of Fine Cooking. They say that this is the perfect pie, and I think they may be right. Why is this the BEST pie recipe you've got? The filling is undeniably delicious because of the heavy cream and the eggs. The many spices mixed with the cognac make this pie Thanksgiving worthy.
. American Agriculture The Story of Corn “To know the story of corn is to know the story of America.” (Fussell, 1992, pg,12 In The Story of Corn, Betty Fussell deems corn the most important food to spring from the loamy soil of the nation's breadbasket. I was impressed as I read about the myths, history, culture, and agriculture of America’s most valuable crop. Fussell’s story touches so many aspects of our culture, and she explains that corn is used in hundreds of products, from corn syrup to ethanol. During our online nutrition class discussion, we mentioned many of the ways corn is used.
The type of food that Mayan’ ate were what American’s eat now, or present day. Maize, or corn was the most important and nutritious food they ate. The Mayan culture of food was beans, squash, and maize. Ancient Maya ate rice, wheat, chicken, and pigs. After maize was dried it was ground up to make a flat, dry pancake, known as tortillas.