M'lial I'lds ••!'(, I," ill l'„i, Corn. 203 



Ihc vnlimic (.r llic |>.ii)pcd corn slK.wii in lMi<.lo;,'r:ii)li I Im-Iow. When 

 p(i|.|"''l ill l:ii<l il "11^ fuiiml lli:il |>op|>i"« sliiflcd :it IVW V iinil prn- 

 <c(mIc<I nipidly when .-i tcniiK'nitnrc i.f :',S()° V liiul Itccn rcaclH'd. If less 

 lime than ."! minutes was (•oiisuinod in jioppinj; llic vitiuiuc would lie lossened 

 liccausc many kciiiels would he only partly i>(»i>iK'd while if a greater time 

 was used the ctuii would he dried out too mueh and nood popping made 

 impossilde. 



Effect of Moif<tin( nn I'd/iitiiu/. 

 An attempt was made to suhjeet a series of samples of the same corn to 

 extremes of moisture and dryness and Hhmi test their ability to i>op. The 

 results (if these tests are j,'iveii in the tahli' helow. 



Tabic J Shuwiiig Ihc liclulioit oj llic Muisliirc to fojipiiKj of Corn 



It 



It will he noted from Table l' that the moisture content is not a prime 

 factor in iioppini: of corn except wlu'U extreme linnls are reached. 



There is a difference in the appearance after it is popjHMl and tb<' way of 

 poppin.s: between hijih and low moistnre corns. The former gives a muffled 

 sound when popping whereas the latter i)()ps with a loud sharp report and 

 emits very little fragrance compared to the former. The photographs 2 and 

 :'. will serve to show the moisture effect on pojiping and the appearance of the 

 popped gi'aius. 



Effect of IlitjJi (1)1(1 Loir I'rotciii on I'oiipiii!/. 



It was surmised that the great differences noted in popping might he due 

 somewhat to the horny protein layer surrounding the starch in some 

 samples, hence the protein contents of tlie samples were obtained, but this 

 clue was found false as shown in Graph I. in which the protein, moisture 

 and percent of pop are graphically ilhistrated and no relation seems to be 

 apparent between the percent of iwpping and the protein content. 



Mieroscoiiicdl (ind Clieiiiicdl Studies. 



In order to study the changes going on within the cells it was thought 

 worth while to make some photomicrographs of a cross section of the pop 

 corn grains both before and after being iMijtped. These differences are 

 shown in photomicrograph 1, L'. 3 and 4. It will l)e n()ticed that the coll 

 walls and the contents of the cells are very greatly expanded and more 

 clearly defined in the popiK'd corn than in the unpopped indicating exten- 

 sive UKtlecular rearrangement in the cellular structure. 



The chemical analysis seems to indicate that the most pronounced change 



