We Will Have Popcorn Superiority!

Purdue University researchers have discovered what makes unpopped popcorn not pop.

It's long been known that popcorn kernels must have a precise moisture level in their starchy center — about 15 percent — to explode. But Purdue University researchers found the key to a kernel's explosive success lies in the composition of its hull. It turns out there is an optimal hull structure that allows kernels to explode, and leaky hulls prevent the moisture pressure buildup needed for kernels to pop.

The unpopped kernal, or old maid in industry terms, will sit there if a leaky hull lets too much moisture escape. The findings could be good news for people who savor the snack and those who grow the 17 billion quarts of popcorn sold each year in the United States. My uncle has a few hundred acres, this might help him out.

Naturally this demonstrates further Purdue University superiority over Indiana University. Not that I'm bragging or anything.