Which Brand of Popcorn Pops Up the Most Corn?

Skittles are a hard shelled, fruit flavored candy loved by many today. Skittles first came into existence in Britain in 1974. They were introduced to the United States in 1979 but weren’t actually produced until 1982 where they are now a product of Wrigley. The Skittles catchphrase, “Taste the Rainbow” was came about in 1994. The Skittles Company has a variety of flavors from Sour Skittles, released in 2000; Bubble Gum Skittles, released in 2004; and Smoothie Fruit Mix, released in 2005. The Original Skittles consist of a strawberry flavor, an orange flavor, a lemon flavor, a green apple flavor, and a grape flavor. According to Wrigley, Skittles colors/flavors are all evenly distributed in each of their packs. So our question in hand was, is this claim actually true and if so, is the ratio of flavors in the regular sized (2.17 oz.) Skittles packs the same as the Fun Sized packs of Skittles? We chose do experiment with this because collectively as a group, we all love Skittles and from our understanding we initially assumed prior to conducting the experiment that Skittles had an equal number of flavors in each pack. There are five flavors in a pack, so that means that each pack should have 20% of each flavor. We decided that our null hypothesis would be H0:

Moisture is important when talking about the heat and temperature effects of popping popcorn. “ ….89% moisture.” Popcorn is made up of 89% of moisture, so heat has to bring 89% of moisture basically to boiling point, for it to pop completely. If the temperature

The data collected showed that as the Heating time increased the Falling time decreased in both the Mayple Syrup and the Honey. The Honey seemed to have a huge change in falling time as the heating time increased. There werent any outliers in the data; so therfore the results were pretty consistant. Other than the fact that the honey had a higher range in change for falling time than the Syrup; the results were very similar

Comment: To me, this idea has an odd appeal to me. Its so strange to me that one crop could provide an endless amount of product possibilities. For example, both chicken nuggets and cupcakes have a high amount of corn in it, yet they seem to have completely different tastes.

Matured popcorn kernels are made up of protein, oils, and carbohydrates. The percentage of each of these components varies from kernel to kernel based on its genetics and growing environment. Compared to normal corn, popcorn typically has similar starch and oil contents but higher protein content. Also, the starch found in popcorn tends to have lower gelatinization temperatures, peak temperatures, and pasting temperatures than normal corn starch. All of these differences allow the popcorn to pop to 30 times the volume of the original kernel (Sweley, Rose, Jackson, 2013). These percentages also vary depend on how the kernel is

Instead of serving plain popcorn at the next movie night, try a fun twist on a regular favorite. These three popcorn ideas will change boring microwaved popcorn to a dessert that will be asked for again and again.

Possible flaws in this experiment might’ve included not having an equal amount of children to adults, testers seeing which brands were which on the labeled boxes, or maybe not having exactly equal amounts of food in each test cup.

This is my M&M spreadsheet. The whole hypothesis which colors in M&M bag has the most and we collects our data by counting each color in each bag. The whole class came to a conclusion that there are more blue in M&M bags. This charts proves our hypothesis wrong. Overall, it was an interactive assignment.

Mr.Redernbacher made his popcorn better by. Making popcorn lighter and fluffier, and Orville searched for varieties of popping corn that when popped proved to be lighter and fluffier than others and would not leave many un-popped kernals. Also to the top of that they introduced the first light microwave popcorn long before the health craze was full force.

This project, while not an extremely significant one as far as impacting the populace, was completely born out of curiosity, and turned out to be an interesting study. This project is on skittles. People may be thinking, why skittles? This whole semester, statistics students have been solving problems about M&M’s and while that was interesting, skittles candy are more interesting. The main reason for choosing skittles over M&M’s or any other candy is that skittles have different colors. M&M’s do as well, but while both have different colors on the outside, each different color of skittles has its own unique flavor in the inside. The green color is lime flavored, the yellow is lemon, the purple is grape, the red is strawberry, and as conventional wisdom would say, the orange is orange. Throughout this study these terms will be interchangeable. This observational study asks the question, how are skittle colors distributed per package?

Indigenous to the Western hemisphere, corn has traveled all around the world being the center of religious practices, cuisine, and today drives food production, but the exact origin of this miracle vegetable is uncertain. Reported by National Geographic’s David Braun, corn was developed and cultivated somewhere in central Mexico over 8,700 years ago. Maize, another name for corn, was not found naturally in the wild, but came about due to the domestication of a variety of similar species from the ancient Native Americans. Corn derived from the teosinte plant, which is a wild grass containing kernels smaller than modern day corn. According to an article in The New York Times, during the 20th century few scientists could confirm the relation between teosinte and corn, but in the 1930’s, Dr. George W. Beadle conducted many genetic experiments with the two plants and discovered that they had very similar chromosomes. Beadle concluded that the two plants were members of the same species, with maize being the domesticated form of teosinte (Carroll).

Corn is one of the most demanded crop in America today, because of how it was domesticated, the benefits of it, and by the means of its growth.

We did our experiment using popcorn and bread. First we measured the mass of the pieces of bread and popcorn and we weighed their mass. We added 10cm of water into a test tube, measured the temperature. We heat the water with the help of the fire that caught on the food substance and we measured the temperature at the end when the food had completely burnt out. To find the energy released we used the formula, energy released = mass of water (g)*temperature rise *4.2/ mass of food sample (g)

Six different products were included in the experiment: Lay’s chips, Fresh Express bagged salad, Yoplait Greek Yogurt, Kelloggg’s Raisin Bran, Nilla wafers, Healthy Choice frozen mea (See Appendix 1). We scanned the front and back of packages of each product with a colored scanned machine to obtain the products pictures that were going to be used in the experiment (We compared the clarity of pictures taken by cameras with the ones that taken by scanning and found the scanned ones much clearer).

We have eight years of experience in providing popcorn kernels to major popcorn manufacturers. We supply popcorn to several national grocery store chains for their store-brand microwave popcorn. These grocery stores include: Kroger, Albertsons, and Randalls. We have grown consistently over our eight-year history, quadrupling sales in the last three years. Moreover, we hold a patent on No-Maid corn, a popcorn hybrid that we developed that has less than 1 old maid per every 1,000 kernels. While we have not transitioned to all No-Maid kernels, our mix of No-Maid and regular kernels allows us to consistently fall well below the industry average of old-maid kernels.