Why does a corn pops?

When the pressure inside a corn kernel exceeds a certain point, it bursts open with an audible "pop" sound. This is due to a combination of factors, including the presence of water inside the kernel, the starch content, and the heating process.

As a corn kernel is heated, the water inside it turns to steam. This steam pressure builds up as there is no way for it to escape. Eventually, the pressure reaches a point where it exceeds the strength of the kernel's outer shell, and the kernel explodes.

The starch content of corn kernels also plays a role in the popping process. Starch is a type of carbohydrate that is made up of glucose molecules. When starch is heated, the glucose molecules break down and release energy in the form of heat. This heat contributes to the pressure buildup inside the kernel.

The final factor that contributes to corn popping is the size and shape of the kernels. Corn kernels are relatively small, and they have a rounded shape. This means that they have a large surface area compared to their volume. This allows them to absorb heat quickly, which contributes to the rapid pressure buildup inside the kernel.

When all of these factors come together, a corn kernel will pop. The popping sound is the result of the kernel exploding and releasing the steam inside.