Popping of Corn ae 
For successful popping, the heat must be applied rapidly enough 
to generate steam faster than it escapes, but slowly enough to permit 
hydrolysis of most of the starch before the explosion occurs. Best 
results are obtained when the heat is so applied that a temperature of 
175° to 200° C. is reached in 2.5 to 3 minutes. 
Indiana University. 
REFERENCES 
Carr, R. H. and Ripley, E. F. What puts ‘pop’? in pop corn? Proc. Ind. Acad. 
Sci. for 1920. pp. 261-269. 1921. 
Kraemer, Henry. The structure of the corn grain and its relation to popping. 
Science II. 17:688-684. 1908. 
Merrill, L. H. Effeets of popping upon the chemical composition of Indian corn. 
In Food of Man Studies. Maine. Agr. Expt. Sta. Bull. 158. pp. 219-238. 1908. 
Storer, F. H. Remarks on the ‘popping’ of Indian corn. Bussey Inst. Bull. 
3:74-79. 1904. 
Wilbert, M. 1. Why popcorn pops. Amer. Jour. Pharm. 
7 
5:77-79. 1903. 
