I remember when I did science fair a long time ago and this was still true. I managed to get a few levels to the state science fair, but that was as far as I ever got. It was all about the best humidity conditions for popping popcorn with the fewest un-popped kernels and maximum volume.
Some of the other projects that I saw were just amazing. Even if the parents didn't help many of the top projects involved thousands of dollars of equipment that most students had no access to.
And no, other than maybe $100 from my parents, they didn't help at all.
Understanding the effect of humidity on popcorn making sounds like a fascinating research project. Also one that I can honestly imagine a high school student undertaking. I would like to know how you controlled humidity, what your popcorn making apparatus was, what conclusions you drew, can it really make my popcorn better, so many questions.
It seems so sad that we're taking projects that would be real fun---like yours---and comparing them to projects that clearly required massive amounts of infrastructure and external expertise. Now, again, both kinds of projects have their place: one to let students do genuine science, and the other for students to get an exposure to university research labs.
Why again are we turning science fairs into competitions and handing out awards and using them to filter college admissions? How many science fair entries report on failed experiments or admit that they didn't obtain statistically significant results? The whole thing reeks of misplaced incentives.
I'd count out little dixie cups of 100 popcorn kernels each. Then I would weigh them and put them all in the laundry room, where the humidity was pretty constant for different time periods over a few months. I took another set of batches and heated them up in the oven for different periods of time. Then re-weigh to see how much moisture was lost from the kernels. Seeing that the amount of unpopped kernels and volume was pretty consistent between the fast drying and slow drying allowed me to predict what it might be like for years old popcorn by really drying out the kernels. I also did some batches in a high humidity environment using a box with a humidifier and seeing the weight gain from the moisture.
Everything was popped in an air popper to give everything that was going to pop the time to pop. Then count the unpopped kernels!
The overall conclusion is popcorn is probably good for up to a year, and you can do a lot better than the microwave bags if you buy loose popcorn. Generally more moisture helped, but there was a sweet spot range where there's enough moisture to have the steam make it pop big and open, but too much humidity made the casing soft and it would have just a kernel that was cracked but didn't pop.
The hardest part was coming up with a precision scale that could do two digits of precision. Basically everyone that used them then were either drug dealers or people who bought actual lab equipment.
Thank you for coming to my popcorn ted talk.
Oh and I forgot, this was when I was in 5th grade. Good times.
> Understanding the effect of humidity on popcorn making sounds like a fascinating research project.
It may also manifest in microwaves which "Popcorn" settings (well, when it's not a fraudulent feature) where monitoring moisture changes can help detect when a bad is done. (The fall-off in popping noises being another metric.)
Some of the other projects that I saw were just amazing. Even if the parents didn't help many of the top projects involved thousands of dollars of equipment that most students had no access to.
And no, other than maybe $100 from my parents, they didn't help at all.