HUH?
Pop corn *pops* because the hard shell allows heated internal water to
create enough steam pressure to explosively rupture the shell ....like
throwing a can of peas into a campfire.
It's natures little steam bomb. A poorly designed locomotive boiler.
The moisture content of pop corn is very closely checked for that reason.
If it's too dry or too wet inside, it won't pop. [Too dry, not enough
steam..too wet, weak shell ]
I thought everyone knew that as being obvious.
It takes a high energy input rate to make that much internal steam pressure
fast enough.
Not high enough temperature / fast enough and the steam that *is* generated
[if any] doesn't make enough pressure, softens the shell and the kernel
just cooks and dries out without popping.
The oils used transmit BTUs evenly to the kernels, thus faster, when
stove top popping corn.
Eggs cook with very little energy input, so if an egg won't cook, popcorn
doesn't have a *prayer* of popping.
..and if you input enough energy into a whole egg fast enough, it'll pop
too. [Put one in your microwave some time..never tried deep frying one in
smoking hot oil and I don't believe I will. ]
Ode
At 02:00 PM 6/10/2008 -0400, you wrote:
http://www.telegraph.co.uk/news/newstopics/howaboutthat/2100340/Mobile-phone-popcorn-'hoax'-hits-YouTube.html
Interesting article in UK about these videos. Their explanation of why it
is impossible completely misses the mark though. I see nothing in the
videos to indicate the corn is getting hot at all, thus discussing the
energy to heat it up being insufficient is irrelevant.
Marshall
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