Learning Goal: Students will do an investigation to determine the percentage composition of water in popcorn. They will test a brand name popcorn vs a generic store brand to determine if there really is a difference in the amount of water in brand vs. generic.
Rationale: This lab is designed to teach percent composition and general measurement, use of bunsen burner, and percent yield/composition formula.
Background: Popcorn “pops” because of the natural moisture inside each kernel. When the internal water is heated above 100oC, the kernel expands rapidly and the liquid water in the popcorn can be determined by the following equation:
x 100 = % Composition