The Physics of Popcorn

 

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When popcorn is heating up, there is a lot going on inside the kernel.  In addition to exciting the moisture, the heat also turns the starch (what most of the kernel consists of) inside into a bubbling gelatinous fluid.  When the the kernel pops, and this gel-like starch is exposed to the cold air, it quickly forms the fluffy white characteristic that popped popcorn has.