Investigating Popcorn. The properties of popcorn are examined in three articles in this issue: the JCE Featured Molecules looks at the chemistry of popcorn and the polymers of glucose; a laboratory uses the popping of individual popcorn kernels to help students develop graphing skills and an understanding of linear relationships; and the JCE Classroom Activity investigates microwave popcorn, the process of microwave-promoted popping, and the materials involved (water, vegetable oils, starch, and special packaging materials).
Our Secondary School editors work hard to distill all the JCE materials to produce a fraction of particular interest to high school teachers. We call it CLIC.
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