Popcorn Microstructure
by Scimat
Title
Popcorn Microstructure
Artist
Scimat
Medium
Photograph - Photograph
Description
Popcorn microstructure by SEM. Corn pops well only if its moisture content is 11-14 percent. When the kernels are heated, the small amount of water gelatinizes their starch at minus 66 degrees Celcius. As heating continues, the water vaporizes and expands rapidly in volume. The kernels burst open and the endosperm expands in volume. The already cooked starch granules are dried out as the water vapor escapes. SEM shows fractured cell walls following the explosive expansion. Popped kernel cut with a knife. Enhanced SEM. Image width 556 micrometers. Magnification 180x if the image is printed 10 cm wide.
Uploaded
April 13th, 2016
Embed
Share
Comments
There are no comments for Popcorn Microstructure. Click here to post the first comment.