No matter if it's popcorn you've ordered at the theaters or that you've cooked in the microwave, there always seems to be leftover kernels that didn't pop. Physicist and author of "Storm in a Teacup: The physics of everyday life," Helen Czerski, explains the science behind this mysterious phenomenon. The reason why popcorn pops is because an intense pressure builds up inside the kernel. As that pressure builds and cooks the starch inside, it eventually pops into a beautiful, salty treat. But when a kernel doesn't pop, that means there was a leak somewhere within the husk which allowed for that intense pressure to escape.
See more from Helen Czerski's book: https://www.amazon.com/Storm-Teacup-Physics-Everyday-Life/dp/0393248968
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