A1. Literature Review The researcher found two previous studies that tested multiple brands of microwave popcorn to determine which brand produced the most popped or fewest un-popped kernels. According to Anglin, Parks, White, & Young (2001), Act II microwave popcorn had the most popped popcorn. The other study (Boyd, 2006) determined that Act II microwave popcorn had the fewest un-popped popcorn. Based on this information, the researcher will use Act II microwave popcorn to help in determining which storage method is best to use.
A. Project Design Plan Problem Statement: Does generic store brand microwave popcorn have more or less popped kernels than name brand microwave popcorn? Microwave popcorn is a snack that most consumers have in their home. This experiment will help determine which brand of microwave popcorn is better in value of popped kernels versus un-popped kernels. In the experiment four brands of microwave popcorn will be tested; Orville Redenbacher, Act II, Pop Secret, and the generic store brand (Kroger).
Int Task 3 Un-popped Popcorn Kernels A. Project Plan I will be conducting an experiment to determine which brand of microwave popcorn leaves the least amount of un-popped popcorn kernels. Problem Statement I will separate the popped kernels from the up-popped kernels and count the un-popped kernels in each bag of microwave popcorn. The independent variable will be the different brands of microwave popcorn. The dependant variable will be the amount of un-popped kernels left over.
It comes in two major varieties buttered and unbuttered but comes in many different flavors, salty, caramel, white cheddar etc. The evidence of popcorn is been found in Peru as early as 4700 BC. In 16th and 17th century the Native Americans brought the popcorn with them to America. Now there are many brands that market microwave popcorns, they come in boxes with individual paper packages wrapped in plastic, to pop the popcorn the plastic is removed and the paper bag containing the corn is kept in the microwave for certain time to pop up the kernel. Since popcorn is one of the top snacks consumed in America it is important to know which brand popcorns pops the most, considering the fact that there are expensive brands and inexpensive brand and its the perception that expensive brand popcorns will pop the most.
Make sure you make comparisons for the same brand name, packaged differently (e.g. small versus large box). Oil | Mazola Corn Oil40 Oz $3.79 | Mazola Corn Oil64 Oz $7.99 | Sugar | Domino2 lb. $2.19 | Domino5 lb. $4.39 | Flour | Pillsbury All Purpose 2 lb.
*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.
Depending on the type and thickness of the bread, and on how brown or crunchy you want it, set the knob higher or lower. If you are unsure, put on a low setting and if necessary after, repeat at a higher setting. * Toasters, especially cheap ones, are often unreliable in the "darkness" knob department. Many people complain that even at the highest setting, you need to toast multiple times. It's best to start it light to make sure you don't burn the toast, then increase if you need to toast it a second time.
To add on, yeast is one of the many important ingredients used in baking. This enzyme converts sugar (glucose) to carbon dioxide and ethanol which causes foaming. The foaming liquid travels into the air pockets and lets loose carbon dioxide and alcohol making the dough rise and hold high. The alcohol let off contributes to the bread’s own flavor. For example, when baker’s make dough for bread, they use yeast to make the dough rise and become bigger, fluffier and softer.
The Active dried yeast is a type of original all-natural yeast that has been used by generations of bread bakers. The yeast activity may decrease if it comes into direct contact with salt or sugar. When all ingredients are mixed together, the yeast will converts simple sugars into carbon dioxide, alcohol and water. The CO2 expands in the dough to produce gaseous bubbles. All these bubbles cause the bread to rise.
White whole-wheat bread is made with white wheat, which lacks bran color. It also has a milder flavor and softer texture. In contrast, regular whole-wheat bread is made with red wheat, which is darker in color. It has a slightly bitter taste and a coarser texture. So even though both types of bread are made with whole grains, they have a different color, taste and texture.