# PopCorn Experiment

## Hypothesis

White kernels pop more efficiently than yellow kernels.

Type of Popcorn

## Dependent Variable

Amount of Popcorn popped

## Materials

• A bag of buttered popcorn
• A bag of kettle corn or nonbuttered popcorn
• 2 Large bowls
• a microwave

## Steps

1. Make sure you have a chart to record your results ready.
2. Open each bag of popcorn and pour each bag into 1 bowl.
3. Count out 100 kernels from each bag of popcorn.
4. Only use the 100 kernels you previously counted and place those kernels in the bowls. Make sure you DO NOT mix the different kernel types.
5. Place both bowls into the microwave separately and heat the kernels until you no longer hear popping.
6. Let the popcorn cool. Then count the number of remaining kernels.
7. Record the amount of popcorn popped in the chart over 100.
8. Repeat steps 6 & 7 for the other bowl of popcorn.
9. Find the percent of popcorn popped for both the white and yellow popcorn. This is done by using the number of popcorn popped over the amount of popcorn total.
10. Repeat steps 1-9 at least two times to ensure accuracy.

## Conclusion

My data supports my hypothesis. White popcorn popped more efficiently than yellow popcorn. The kettle corn popped an average of 86 kernels out of 100, while the buttered popcorn only popped an average of 73 kernels out of 100. This may have happened because the butter may have effected the amount of kernels able to pop. The buttered popcorn has more artificial flavors whereas the kettle corn has more natural ingredients.