The document discusses the three types of heat transfer involved in popping popcorn: conduction, convection, and radiation. It explains how each method heats the corn kernels to cause them to pop. The references provided include various links related to popcorn cooking and heat transfer.

1. POPCORN Cooking popcorn will help us learn about the three types of heat transfer

2. HOW does it POP? The corn is HEATED The water inside the corn kernel is HEATED causing it to turn inside out (or POP!)

3. “Popped” Corn

4. We can TRANSFER heat to the Popping Corn in 3 Ways: Stove top - CONDUCTION Popcorn popper - CONVECTION Microwave - RADIATION

5. On the Stove… (CONDUCTION) – which means there is DIRECT CONTACT

6. The stove heats the pan

7. The pan then heats the corn

9. With a Popcorn Popper CONVECTION – Heat moves from a GAS or FLUID Into FOOD!

11. The air (GAS) inside the popcorn maker is heated which heats the kernels

12. Radiation Is when heat is transferred through waves or rays – it DOES NOT require direct contact, e.g. Heat from the sun

13. The kernels are heated by radiation in the microwave.

15. HEAT turns the kernel inside out into the popcorn we enjoy..!

16. POPCORN!!!!

17. References http://www.trekearth.com/gallery/Middle_East/Turkey/photo554203.htm http://www.cookware.org/tools_1.phphttp://www.foodwithlegs.com/?p=1389 http://www.physics.arizona.edu/~thews/reu/Convection.bmp http://adventuresinthekitchen.blogspot.com/2009/10/hot-air-popcorn-maker.html http://www.wyckoffschools.org/eisenhower/teachers/chen/images/3-14.jpg http://withonebreath.wordpress.com/2008/11/21/bpa-leaches-from-safe-products/ http://kdbush.files.wordpress.com/2008/08/apg_micro_popcorn_070516_mn.jpg http://farm3.static.flickr.com/2712/4236043866_132f608f30.jpg http://indianapublicmedia.org/amomentofscience/files/2009/07/popcorn2.jpg http://farm1.static.flickr.com/175/481755025_70d3af5dba.jpg?v=0