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Pressure in Popcorn

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Pressure in Popcorn Lab Report by Brady Pauken        In this experiment, we were attempting to measure the pressure that it takes to pop a popcorn kernel while heating it in oil over a burner. We measured the mass of the kernels, and with this we will be able to determine the pressure that was necessary to pop them. The popcorn pops because of water inside of the kernels that boils and then pops because of the pressure inside. Data Table: 5 mL of water- 32.34 grams 30 kernels used in total- 4 grams Water Displacement- 8 mL of water Displaced water of Kernels- 3 mL (8mL - 5mL) Weight before popping- 120.5 grams (beaker, oil, kernals) Final Weight- 118.5 grams End result- 20 popped kernels, 10 unpopped Procedure and Work: First I found the mass of H20 loss: 120.5 - 118.5 = 2 grams I then divided this by the mass of a mole of water: 2 / 18 = 0.11 mole H20 I then calculated that 3 mL of water is .003 L of water From our work in class, I...
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Limiting Reactant Lab

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Data Table: Grams of baking soda  Green - 1 Purp- 2.5 White- 4 Blue- 10.75 Circumfrence (cm) Green- 15.5 Purp- 26 White- 35 Blue- 40 Radius (cm) Green- 2.47 Purp- 4.14 White- 5.57 Blue- 6.37 Volume (cm^3) Green- 63.12 Purp- 297.23 White- 723.86 Blue- 1082.7 Analysis Questions: 1. What are the limiting and excess reagents for each flask? How did you determine this?        For the first 3 flasks, the limiting reactant was the baking soda. For the 4th flask, the vinegar was the limiting reactant. You can easily determine this by seeing if there is baking soda left in the flask. if there is, then the vinegar was all used up, so the reaction cannot continue. However, if there is no baking soda left this means that it was used up and is the limiting reactant. 2. How is the amount of product in a reaction affected by an insufficient quantity of any of the reactants (reagents)?        The amo...
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