When the grains of maize or Indian corn are gently roasted they burst with a pop, and turn inside out. They are then known as “pop-corn.” The popping is due to the evaporation of the oil contained in the kernel. Ordinary wheat does not pop so readily, because the outer portion of the kernel is more porous, and thus permits the escape of the oil as it evaporates. In the case of pop-corn a great pressure is developed in the kernel by the confined oil, which is present in greater quantity so that the kernel is suddenly exploded and reversed.
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Wairarapa Times-Age, 1 October 1941, Page 6
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100Untitled Wairarapa Times-Age, 1 October 1941, Page 6
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