Convection Popcorn Lab

Have you ever wondered why popcorn pops? Magically, people put these small, brown kernels into the microwave for a few minutes, and the result is a delicious, white, fluffy snack! How did this happen? I was thinking this exact thought I made popcorn in science class. Here's how it happened... There was a small droplet of water in each kernel (specifically the endosperm) which expands and converts into water vapor when heated. This puts pressure on the endosperm which eventually enhance in size and fills with air. Because of the building pressure, the kernel’s pericarp pops, and the kernel flips inside out. Thus, the white starch known as popcorn is now visible. Here are some interesting facts you should know in order for a popcorn kernel to pop.
1.) There must be 13-14% of water in the kernel.
2.) The kernel's pericarp must be strong enough to endure the pressure until it is the "right time" to pop.
3.) The kernel will not explode if it has a damaged (cracked) pericarp, thus causing the moisture to escape.
4.) Temperature must exceed 300 degrees F Picture and information from

http://www.tellmewhyfacts.com/2006/11/why-does-popcorn-pop.html