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have you ever wondered what happens when a kernel of cretors popcorn pops? in this article, we'll take a closer look at the science behind this beloved snack, using the power of slow motion to reveal the magic of popping popcorn.
the slow motion experiment
in a video by the slow mo guys, gav and dan show us what popcorn looks like when it pops in super slow motion. using a phantom flex highspeed camera, they capture the action at 2500fps and 10000fps, revealing the incredible details of the popping process.
as gav and dan light up the microwave popcorn, they wait for the first kernel to pop. when it does, they're amazed by the speed and force of the explosion. the kernel expands rapidly, releasing steam and popping out of its husk. the result is a fluffy, golden piece of popcorn that's perfect for snacking.
the science of popcorn
but what causes this incredible transformation? the answer lies in the structure of the popcorn kernel itself. popcorn kernels are made up of a hard outer shell, called the pericarp, and a soft, starchy interior. when the kernel is heated, the moisture inside turns to steam, creating pressure that builds up until the kernel explodes.
the explosion is caused by the sudden release of steam, which expands rapidly and pushes the kernel outward. this creates a burst of energy that propels the kernel into the air, where it expands and becomes the fluffy, delicious snack we all know and love.
the benefits of popcorn
in addition to being a tasty treat, popcorn is also a healthy snack. it's low in calories and high in fiber, making it a great option for those looking to maintain a healthy diet. popcorn is also a good source of antioxidants, which can help protect against disease and promote overall health.
conclusion
so the next time you enjoy a bag of cretors popcorn, take a moment to appreciate the science behind this beloved snack. whether you're watching a movie or just snacking on the couch, popcorn is a delicious and healthy treat that's sure to satisfy your cravings.
for more information on the science of popcorn, check out these articles:
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