Hey there!
<span>C A child's jaw is not large enough to hold them.
Hope I helped!
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~ Zoe</span>
Popcorn can be popped by either of the three forms of heat transfer:
Conduction in a pan with hot oil on a stove element.
Convection by an air popper and warm air rising over a heating element... no direct contact with heat source.
Radiation is what occurs in a microwave. Invisible radiant heat activates water molecules in the popcorn.
All the above heat the kernel over 100 Celsius. Water vaporizes/boils (latent heat) and erupts through the kernel.
Mmmm popcorn watch out for the lipids (fat in the oil and butter)
Explanation:
Yes, it takes more energy to vaporize 1 kg of saturated liquid water at than it would at .
