In this Activity, students investigate microwave popcorn, the process of microwave-promoted popping, and the materials involved: water, vegetable oils, starch, and special packaging materials. This Activity supports discussion of thermal and electromagnetic energy, phase changes, intermolecular forces, patterns of solubility, and the structure of fats, oils and starches. Nutritional issues related to the biomolecules can also be addressed.
Marissa B. Sherman and Thomas A. Evans, J. Chem. Educ. 2006, 83, p416A.