UUnniivveerrssiittyy ooff MMaassssaacchhuusseettttss AAmmhheerrsstt SScchhoollaarrWWoorrkkss@@UUMMaassss AAmmhheerrsstt Masters Theses 1911 - February 2014 1920 FFaaccttoorrss aaffffeeccttiinngg tthhee ppoopp--aabbiilliittyy ooff ppoopp ccoorrnn James A. Purington University of Massachusetts Amherst Follow this and additional works at: https://scholarworks.umass.edu/theses Purington, James A., "Factors affecting the pop-ability of pop corn" (1920). Masters Theses 1911 - February 2014. 1244. https://doi.org/10.7275/gvct-zz59 This thesis is brought to you for free and open access by ScholarWorks@UMass Amherst. It has been accepted for inclusion in Masters Theses 1911 - February 2014 by an authorized administrator of ScholarWorks@UMass Amherst. For more information, please contact [email protected]. mmtim factors THE POP-ASILITY 031 POP CORN By Jamss A, Purington Thesis Submitted for the Degree of Master of Science Massachusetts Agricultural College Asjherst, Massachusetts June 1920 ^ o &s > I AGRONOMY AGKHOWLEDGMSNT Acknowledgment is gratefully given to Professors H. P. Cooper and Sari Jones under whose direction the work has been done. Dr. A. B. Beaumont and Professor 0. L. Clark for aid and corrections. Mr. Fred G. Merkle for assist- ance and advice in the experimental work; and to Mr. Lincoln W. Barner, of the Extension Service, for photography. Table of Contents Introduction: Discussion of the economic importance of pop corn and justification of this work. Historical: Discussion of previous literature and in- vestigations under topics Theory of Popping Factors Affecting the Pop-ability Changes in Popping Purposes of the Investigation Experimental: Methods: Moisture Determination Popping Type of Corn Used Main Topics Considered in Relation to Pop-ability Moisture Age Maturity Kernel Treatments Size Freezing General Observations from the Work as a liVhole Photographs Summary and Conclusions Bibliography Digitized by the Internet Archive 2013 in http://archive.org/details/factorsaffectingOOpuri FACTORS A^fECTXITG THE POP- ABILITY OF POP CORN Introduction Compared with our leading crops pop corn is of minor importance from the stand- points of both world and domestic product ion. However, it holds an important place in many- states, especially in certain localities. The census report gives the acreage of pop corn in 1909 for the eleven leading pop corn producing states, namely, Iowa, Neb- raska, Illinois, Kansas, Ohio, Michigan, Calif- ornia, Indiana, Hew York, Minnesota, and Wis- consin as 11,343 acres; valued at #285,286. Although the average farm usually grows a small acreage as high as 1000 acres is reported as being grown by one Iowa producer. Pop corn not only furnishes a pleas- ing treat during the long winter evenings but also gives a product of considerable food value, especially when served with butter or prepared in the many ways to which it lends itself.