Q 01/05

What is the scientific name of the corn variety that pops?

A) Zea mays indentata

B) Zea mays saccharata

C) Zea mays amylacea

D) Zea mays everta

Answer · why

D) Zea mays everta

Popcorn is Zea mays everta, technically a type of flint corn; the other names belong to dent corn (indentata), sweet corn (saccharata) and flour corn ...

Q 02/05

Popcorn is one of how many major types of corn?

A) Six

B) Three

C) Four

D) Nine

Answer · why

A) Six

Six major types are recognised: dent, flint, flour, sweet, pod and popcorn. Dent corn fills American silos; sweet corn is what you eat off the cob.

Q 03/05

What moisture level, by weight, makes kernels expand the most?

A) About 4 to 5 percent

B) About 14 to 15 percent

C) About 25 to 30 percent

D) About 40 to 45 percent

Answer · why

B) About 14 to 15 percent

About 14 to 15 percent moisture by weight gives the best expansion; freshly harvested corn is too wet and pops chewy, while over-dried kernels simply ...

Q 04/05

Roughly what internal pressure does a kernel reach just before its hull ruptures?

A) 300 psi

B) 500 psi

C) 135 psi

D) 1,000 psi

Answer · why

C) 135 psi

The hull holds steam to about 135 psi before it ruptures, more than quadruple the pressure in a car tire, all behind a shell a fraction of a millimete...

Q 05/05

At roughly what temperature does a kernel pop?

A) 450°F (232°C)

B) 600°F (316°C)

C) 750°F (399°C)

D) 356°F (180°C)

Answer · why

D) 356°F (180°C)

A kernel pops at about 356°F (180°C), when the water inside has flashed to high-pressure steam that bursts the hull and puffs the starch.