Comments on: We may have to drill

We may have to drill

Ron — Thu, 21 Apr 2005 20:10:21 -0800

Research at Purdue University yields answers to one of the world's largest unsolved mysteries.

By: SeizeTheDay

SeizeTheDay — Thu, 21 Apr 2005 20:23:48 -0800

In the best popping kernels, the pericarp is composed of a stronger, more highly ordered crystalline arrangement of the cellulose molecules than the pericarp of the poorer performing varieties, according to Hamaker and crystallographer Rengaswami Chandrasekaran, one of the team members. In laboratory studies, the researchers demonstrated that these stronger crystalline structures tend to maximize moisture retention, leading to a more complete rupture and fewer unpopped kernels. Their conclusion is the exact opposite of what I assumed as I was reading the article. Interesting. Thanks.

By: amberglow

amberglow — Thu, 21 Apr 2005 21:04:59 -0800

Interesting, but kinda useless, i think--is it even a problem? And genetic engineering to make corn always pop is way overkill. Or is it a bid to get more research money from Redenbacher and PopSecret?

By: MiltonRandKalman

MiltonRandKalman — Thu, 21 Apr 2005 21:59:27 -0800

Somebody is looking to add a Ig Nobel prize to their collection. Perhaps they should do more work on the Guinness bubble problem or the wily ways of shower curtains. To think all these years I just assumed the left over 10% was because God hated me. Thank you Science, I'm freed from my simple folk dogma! You know where these questions come from, right? All of these scientists have 8-year-olds.

By: sid

sid — Thu, 21 Apr 2005 22:21:39 -0800

Way to burst my bubble, from your description I thought that this might be actually significant. At the same time, I imagine this will revitalize the stagnant popcorn industry.

By: Space Coyote

Space Coyote — Thu, 21 Apr 2005 22:53:46 -0800

i've never seen so many google ads for popcorn before.

By: gunthersghost

gunthersghost — Thu, 21 Apr 2005 23:14:37 -0800

I like the half-popped kernels. A little crunchy. A lot delicious.

By: Goofyy

Goofyy — Fri, 22 Apr 2005 01:27:53 -0800

Microwave popcorn? YUCK! Orville does not recommend microwave popcorn. The fact its sold in his name today doesn't matter.

By: thisisdrew

thisisdrew — Fri, 22 Apr 2005 07:16:20 -0800

Congratulations for posting something you heard on Paul Harvey. Way to go.

By: iwearredsocks

iwearredsocks — Fri, 22 Apr 2005 07:22:31 -0800

There's a better and cheaper way . . . I pop my corn on the stove, 1/3 cup in a dab of olive oil. Unpopped kernels: 5 or fewer, every time. It takes about 3.5 minutes. Just an example of my life-hack skills :)

By: Mercaptan

Mercaptan — Fri, 22 Apr 2005 07:29:26 -0800

iwearredsocks: Don't forget the frequent shaking to get the unpopped kernels to fall to the bottom and prevent popped kernals from burning. Stove-top popping is more fun, what with the louder explosions and old schoolness. I'm surprised they didn't mention kernel moisture content, as I'd imagine this would play an important role in getting things to blow up.

By: fenriq

fenriq — Fri, 22 Apr 2005 09:13:31 -0800

Phew, now they can move on to more important things like making sure chocolate chips are evenly distributed in cookies and creating a more uniform rice krispy. If you took a survey of life's small annoyances, surely those unpopped kernels at the bottom of the popcorn bag would rank high on the list. Um, I think they have drastically overestimated the importance of unpopped popcorn kernels. This wouldn't even make my list of annoyances. Now a microwave that doesn't scorch the corn is quite high on my list. I think it should be illegal to sell a microwave that doesn't fit a full sized bag of popcorn.

By: GoatCactus

GoatCactus — Sat, 23 Apr 2005 20:10:08 -0800

Microwaves? Stovetops? Doesn't anybody use hot air poppers anymore? I love mine so much, I think I'm going to name it. At this point, going back to the stovetop would be about as much fun as mining coal by hand.