When microwaving a bag of popcorn, why doesn’t the first kernel that is popped burn by the time the last kernel is popped?
In: Chemistry
Good question.
Microwaves heat up different things differently depending on how they absorb them. That’s why some containers are microwave safe and some will melt if you put them in.
Water absorbs microwaves really well, that’s what heats up when you microwave something mainly…that’s why it has a funky texture when it cools down. All the water is boiled out of it.
Kernels pop because they have moisture inside them and when it heats up it builds up pressure and that is what makes them pop. Once they pop they heat slower because the water is gone though. You can still burn them if you go too long though.
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