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- Xref: sparky sci.materials:676 sci.misc:1564
- Path: sparky!uunet!spool.mu.edu!vms.csd.mu.edu!5916RAHMANK
- From: 5916rahmank@vms.csd.mu.edu
- Newsgroups: sci.materials,sci.misc
- Subject: Re: Pop Corn Physics and Chemistry
- Date: Thu, 03 Sep 1992 16:42:29 GMT
- Organization: Marquette University - Computer Services
- Lines: 31
- Message-ID: <009600F5.A21B8B20@vms.csd.mu.edu>
- References: <m0mPFSn-000FNAC@wet.uucp>
- Reply-To: 5916rahmank@vms.csd.mu.edu
- NNTP-Posting-Host: vmsd.csd.mu.edu
-
- In article <m0mPFSn-000FNAC@wet.uucp>, wet!noah@well.sf.ca.us (Noah Spurrier) writes:
- >
- |>Anyone out there interested in some amateur physics and chem of pop corn?
- |>
- |>I am looking for any information or references to the physics and chemistry
- |>of pop corn. What is the velocity of the pop (i.e. How long does it take
- |>to go from kernel to pop corn?) What is the mechanism of the pop? What
- |>temperatures and pressures are formed inside the corn kernel in order for
- |>it to pop? Why does the material inside the kernel behave the way it does?
- |>Do any other grains behave this way? Do we get Rice puffs the same way we
- |>get poped corn?
- |>
- |>If you could site any books or journal articles then I would be especially
- |>happy.
- |>
- |>Reply post and send Email to
- |>noah@wet.UUCP
-
- It syou have a situation to perform an impedance
- spectroscopic experiment to follow the "popping mechanism" of the
- kernel. One of my advisors did experiments on the ripenning mechanism
- of banana fruits. I don't have reference handy but you might look
- under M. A. Seitz in the international journal for hybrid microelecronics
- in the 80s. I can envision that doing impedance spectroscopic expts.
- one can come up with an equivalent circuit model to understand the
- physical processes inside the kernel during popping...
- Just a thought.
-
- Anis Rahman
- Dept. of EECE (Materials group)
- Marquette University.
-