Popcorn Experiment

Popcorn Experiment

This experiment will test 3 different brands of microwave popcorn on popped kernels to determine which is most cost effective. Which brand is the pops the best? The experiment will determine this by popping each bag of popcorn and counting how many kernels popped (p) and kernels un-popped (u) of each bag the formula ( □(p/u) ) will be applied to determine the ratio of popped to un-popped. The testable question is good for cost conservation as it will help determine which popcorn is the best value.

Literature Review

Related experiments have been performed by others and determined that the highest cost brand was also the highest yield in popped pieces. I have researched three different experiments that concluded brand name yields not only the best cost but the highest popability.

Ademiluyi, T., & Mepba, H. (2009). Effects of Engineering Properties on the Poppability of Nigerian Popcorn. International Journal of Food Engineering , 5, 1-19.

Ademiluyi & Mepba (2009) tested the properties of 3 different Nigerian popcorn hybrids and used a foreign import as a control. The study was able to show that preparation of the popcorn affected the popability of the samples. Through numerous control test groups the authors were able to determin which samples had higher popability under conditions of size, fiber content, moisture content, and sugars. The conclusion was Nigerian popcorn pops crisper and contains higher fiber content and was comparable to the foreign import.

Delap, K., Galli, B., Saum, J., & Skinner, K. (2003, January 12). Popcorn and College Students. Retrieved December 23, 2010, from Miami University: http://jrscience.wcp.muohio.edu/nsfall01/FinalArticles/PopcornandCollegeStudents.html

Delap, Galli, Saum, & Skinner (2003) performed an experiment using four brands of microwave popcorn; the experiment was to determine brand cost by means of popability. The authors hypothesized that reputation of brand was a determining factor of which brand will pop the most, stating Orville Redenbacher as the most reputable brand based on the companies knowledge of popcorn and the history of the company. Popping the popcorn in a microwave for the same lengths of time and counting the number of popped and unpopped kernels and recording the data, then determining the percentage of popped versus unpopped kernels to determine the end result. The conclusion was the initial hypothesis was correct and Orville Redenbacher was the highest percentage of popped kernels.

Matisic, K., & Wallner, A. (2010). Food & Libations. Retrieved December 24, 2010, from Anna & Kristina: http://annaandkristina.com/?action=d7_article_viewer_view_article&Join_ID=231185&template=tp-test-lab-view-article.htm7

According to Matisic and Wallner (2010) the method along with the brand of popcorn will determine popcorn popability. The authors tested five methods of popping along with five brands of popcorn. The authors wanted to determin which brand would pop the most for the cost but did not hypothesize as to which brand would result in the highest yield of popped pieces. The conclusion was Orville Redenbacher Gourment was not only the more economical choice but tasted better as well.

Experiment Design

In this experiment I will use three different brands of popcorn found at the local grocery store; Jolly Time, Pop Secret, and Fred Meyer brands. I have chosen original butter flavor for each brand to ensure the flavor does not affect popability. I will be popping 3 bags of each brand, use the sum of the 3 bags the amount of popped versus un-popped kernels and provide the most accurate results.

Materials

Three bags each of: Jolly Time, Pop Secret, and Fred Meyer brands original butter flavored microwave popping corn.

1100 watt Microwave

3 Bowls

9 Gallon size plastic bags

9 Quart size plastic bags

Steps

Microwave separately one bag of each brand for three and a half minutes on the high setting (Figure 1). Once popped dump the contents of each bag into the first bowl (Figure 2) then separate the popped from the un-popped kernels into the other two bowls (Figure 3). Popped kernels are defined as any kernel that has opened to more than twice its original size un-popped kernels are those left equal to or less than twice the size. Broken pieces of popped popcorn shouldn't be counted. Then count the contents of the popped bowl into a gallon bag marking the outside with the brand name and the count (Figure 5). Then count the contents of the un-popped bowl into a quart bag marking the outside with the brand name and count; recording the data onto a table repeating this process 9 times 3 for each of the 3 brands.

Reason for Design Plan

This design was chosen as it is the most efficient way in determining the popped versus un-popped kernels remaining in each bag. It will also provide the most accurate results as each bag is popped and then separated individually and bagged to prevent any cross contamination.

Data Collection

Data will be collected first in a data table showing the brand of popcorn and the results of each bag popped along with the average from the three bags. Once the initial data is collected the quantitative data measurement will be placed into a bar graph to allow a visual impact of the results.

Variables