Scientists Discover What Makes Popcorn Kernels Vault Once They Pop

A French physicist and aeronautical engineer have gotten into some weird science; the thermodynamic and acoustic properties of popcorn popping.
The basic journey of hard kernel to fluffy morsel is straightforward. Heat causes water inside the kernel's starchy interior to boil, building up pressure until the vapor bursts through the shell.
But with high-speed cameras in hand, this team discovered something new: starch inside heated kernels first forms a leglike appendage.

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