Popcorn pops because of the natural moisture inside each kernel. When the internal water is heated above 100ºC, the liquid water changes to a gas, which takes up much more space than the liquid, so the kernel expands rapidly.The percentage of water in popcorn can be determined by the following equation.(x 100 = percentage of H2O in unpopped popcorn The popping process works best when the kernels are first coated with a small amount of vegetable oil. You must account for the presence of this oil when measuring masses.Using this procedure, a student recorded the data in the accompanying table.

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