Popcorn kernels have a very small amount of water inside of them. Use your knowledge of the gas laws to explain why heating the kernels makes them pop.

This phenomenon is best explained by the Gay-Lussac gas law. This law states that as the temperature of a gas increases, the pressure also increases. During the heating, the starch granules which contains water vapor expand well which then turns the kernel inside out with a corresponding fluffy white flake.

This is the how the process is made available.

The reason why corn kernels explode is due to the relationships between volume, pressure and temperature in the popcorn.

Explanation:

Gay-Lussac's gas law applies to popcorn.

This law says that at a constant volume the pressure increases with the change in temperature.

Inside the popcorn there are several parts:

- Large pericardium (Yellow outer part)

- The endocarp (Inside white part)

- And a center (that contains water)

When the water in the center is heated to a temperature of 175 ° C by means of the oil, the endocarp part does not withstand the pressure exerted, so it explodes, leaving it out and causing the pericardium to go in.