十万个为什么·科学阅读30篇（2）
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What Makes Popcorn Kernels Explode Into Fluffy Snacks?
爆米花的玉米粒为什么会‘爆炸’成蓬松零食？
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Popcorn kernels contain a small amount of water sealed inside a hard, moisture-proof hull.爆米花粒内部含有少量水分，被密封在坚硬、防潮的外壳中。
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When heated above 100°C, the water turns to steam and builds pressure inside the kernel.当加热至100°C以上时，水分变成蒸汽，在粒内积聚压力。
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The starch inside softens and becomes gel-like under heat and moisture, ready to expand.内部淀粉受热和水分作用变软，呈凝胶状，为膨胀做好准备。
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At about 175°C and 9–10 atmospheres of pressure, the hull ruptures violently.当温度达约175°C、压力达9–10个大气压时，外壳剧烈破裂。
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Steam rushes out, causing the hot starch to inflate, cool instantly, and solidify into foam.蒸汽急速喷出，使高温淀粉迅速膨胀、瞬间冷却并固化成泡沫状。
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Each kernel pops at its own moment, depending on moisture content and heating rate.每颗玉米粒依其含水量和受热速度，在各自时刻爆开。
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Too little water means weak explosion; too much leads to chewy, dense popcorn.水分过少导致爆裂无力；过多则使爆米花韧而密实。
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The ‘pop’ sound comes from the rapid release of pressurized steam, not the hull breaking.‘砰’声源于高压蒸汽的急速释放，而非外壳破裂本身。
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Commercial poppers control temperature and airflow to maximize fluffy, evenly cooked results.商用爆米花机通过精准控温与气流，确保蓬松均匀的成品。
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This simple kitchen physics demonstrates phase change, pressure, and material transformation vividly.这一厨房小实验生动展现了相变、压力与材料转化。