{"id":3871,"date":"2015-02-10T19:02:39","date_gmt":"2015-02-11T00:02:39","guid":{"rendered":"http:\/\/sciencemediacentre.ca\/site\/?p=3871"},"modified":"2015-02-10T16:41:19","modified_gmt":"2015-02-10T21:41:19","slug":"pop-music","status":"publish","type":"post","link":"http:\/\/sciencemediacentre.ca\/site\/pop-music\/","title":{"rendered":"Pop music"},"content":{"rendered":"<p style=\"text-align: center;\"><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/CXDstfD9eJ0?rel=0\" width=\"420\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><br \/>\n<span style=\"font-size: xx-small;\">A video of a popcorn kernel bursting recorded by a high speed camera. <\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">(Video credit: The Schmitz family, uploaded to YouTube by <span style=\"text-decoration: underline;\"><a href=\"https:\/\/www.youtube.com\/channel\/UC0pFFOwzm2x5G4CAPKS6x2A\" target=\"_blank\">Andrew Bridges<\/a><\/span><\/span>)<\/p>\n<p>The physics of popping corn just got its own scientific pop. Researchers have discovered that the &#8216;pop&#8217; sound is created by the release of water vapour.<\/p>\n<p>French researchers have found that the temperature that popcorn bursts open is 180\u00b0C. When it does the popcorn jumps on what might be called a \u2018leg\u2019 of starch \u00a0in a fashion similar to a gymnast\u2019s jump. Finally the \u2018pop\u2019 sound one hears is caused by the release of water vapour. This study answers to questions that were unclear in the scientific literature.<\/p>\n<p><span style=\"text-decoration: underline;\">Original research paper<\/span>\u00a0published in the\u00a0<em>Journal of the Royal Society Interface\u00a0<\/em>on\u00a0<strong>February 10<\/strong><span class=\"aBn\" tabindex=\"0\" data-term=\"goog_453723367\"><span class=\"aQJ\"><strong>, 2015<\/strong>.<\/span><\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><em><strong>Names and affiliations of selected\u00a0authors<\/strong><\/em><\/span><\/p>\n<h4>Alexandre Ponomarenko, Grenoble University, France<\/h4>\n<p>&nbsp;<\/p>\n<p>Feature image from <a href=\"https:\/\/www.flickr.com\/photos\/johnlinwood\/676256278\/in\/photolist-nnWK37-nJsr8x-68BBFw-4QNwD4-bDKsjW-qSfnPC-22KZr1-3czpc9-5KPjeG-82oEXk-qmoJds-5t3gr8-4pV92P-4HWDXm-4HSpuX-jNwWsR-pUEqBC-q3LuKe-d2BmRE-6WTpaV-d2Bkk5-6pfUBj-61GKp2-6Ln66V-azRGf-7nYjYY-5VNWAj-9sDgzB-aGTVUr-9dr5rv-4QNwci-9TvWWx-71F9Xt-nqhJrF-2YbP-2cecF-8ptmxz-5umDBW-6c5mas-s4oaK-6fqDZk-qw4rZh-4HWDYN-6jPWzW-8nkQqJ-6iuJ8M-XkmY-9dr5Le-8uZXFw-8JGBH3\" target=\"_blank\">John Linwood<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A video of a popcorn kernel bursting recorded by a high speed camera. (Video credit: The Schmitz family, uploaded to YouTube by Andrew Bridges) The physics of popping corn just got its own scientific pop. Researchers have discovered that the &#8216;pop&#8217; sound is created by the release of water vapour. French researchers have found that [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":3878,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[25],"tags":[2371,2303],"class_list":["post-3871","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-paper-of-interest","tag-cooking","tag-sound"],"jetpack_featured_media_url":"http:\/\/sciencemediacentre.ca\/site\/wp-content\/uploads\/2015\/02\/676256278_0d3b55ec87_m.jpg","jetpack_shortlink":"https:\/\/wp.me\/p4DqbN-10r","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/posts\/3871","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/comments?post=3871"}],"version-history":[{"count":7,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/posts\/3871\/revisions"}],"predecessor-version":[{"id":3879,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/posts\/3871\/revisions\/3879"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/media\/3878"}],"wp:attachment":[{"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/media?parent=3871"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/categories?post=3871"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/tags?post=3871"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}