Abstract
What's another way in which popcorn is referred to as?
Popcorn
Popcorn, also known as popping corn, is a type of corn (maize, "Zea mays var. everta") that expands from the kernel and puffs up when heated. Popcorn is able to pop because, like amaranth grain, sorghum, quinoa, and millet, its kernels have a hard moisture-sealed hull and a dense starchy interior. Pressure builds inside the kernel, and a small explosion (or "pop") is the end result. Some strains of corn are now cultivated specifically as popping corns. There are various techniques for popping corn. Along with prepackaged popcorn, which is generally intended to be prepared in a microwave oven, there are small home appliances for popping corn. These methods require the use of minimally processed popping corn. A larger-scale, commercial popcorn machine was invented by Charles Cretors in the late 19th century. Unpopped popcorn is considered nonperishable and will last indefinitely if stored in ideal conditions. Depending on how it is prepared and cooked, some consider popcorn to be a health food, while others caution against it for a variety of reasons. Popcorn can also have non-food applications, ranging from holiday decorations to packaging materials.