🚀 go-pugleaf

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.