Popcorn Lab

532 Words2 Pages

II. Introduction a. Hot plate: The hot plate was used to heat up at popcorn to an adequate temperature. The temperature was set at 350 degrees Celsius. Hot hands: The hot hands were used to pick up the beakers that were containing popped popcorn without burning our hands. Beaker: The beaker was used as a container to hold the popcorn over the hot plate in order for the popcorn to pop. b. Popping popcorn: To pop the popcorn the kernels were first placed in the beaker. Then the beaker was placed over the hot plate that was set at 350 degrees Celsius. When the water inside of the popcorn heated up and turned into gas, the popcorn popped releasing the gas that was inside of the popcorn. Then the mass of the popcorn before it …show more content…

mass of water in 20 kernels: mass of beaker, oil, and 20 kernels (after) subtracted by mass of beaker and oil. 111.47g-108.32g=2.81g 4. Percentage of water in popcorn: mass of water in 20 kernels divided by the mass of 20 kernels multiplied by 100. 0.17g/2.81g=0.060(100)=6% V. Conclusion a. In this lab the main objective was finding the percentage of water in different type of popcorn. To find the percentage of water within the popcorn, the masses of the popcorn kernels before and after was used to calculate the total percentage. The percentage of water in the ShopRite brand 5%. The total percentage of water in the Jolly time brand was 15%. 1. Analysis Questions 1. The mass of the ShopRite brand kernels were 2.98g. The mass of the Jolly Time kernels were 1.92g. 2. The mass of the popped ShopRite brand were 2.81g. The mass of the popped Jolly Time brand was 1.62g. 3. The percentage if water lost for the ShopRite brand was 6%. The percentage of water lost for the Jolly time brand was 15%. 2. Conclusion questions 1. The percentage of water in the ShopRite brand was 2.81g. The percentage of water in the Jolly Time brand was 1.62g. 2. No. The ShopRite brand is different from the Jolly time

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