Scientists now know why popcorns pop | Science | The Guardian
"Their study concludes that rather than being due to the brittle kernels cracking open or ricocheting around the pan, the distinctive ‘pop’ is due to pressurised water vapour rapidly escaping from the interior. As the vapour is expelled, the cavity inside the kernel acts as an ‘acoustic resonator’ resulting in an audible pop. ‘Such a scenario has been applied to … the ‘pop’ of a champagne bottle cork,’ the authors write.
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