25 May Week 1: General Measurements and Ratios
Question
Name____________________________________________________Section________________Date___________
Week 1: General Measurements and Ratios
Invitation to Inquiry
If you have popped a batch of popcorn, you know that a given batch of kernels might pop into big and fluffy popcorn. But another batch might not be big and fluffy and some of the kernels might not pop. Popcorn pops because each kernel contains moisture that vaporizes into steam, expanding rapidly and causing the kernel to explode, or pop. Here are some questions you might want to consider investigating to find out more about popcorn: Does the ratio of water to kernel mass influence the final fluffy size of popped corn? (Hint: Measure mass of kernel before and after popping). Is there an optimum ratio of water to kernel mass for making bigger popped kernels? Is the size of the popped kernels influenced by how rapidly or how slowly you heat the kernels? Can you influence the size of popped kernels by drying or adding moisture to the unpopped kernels? Is a different ratio of moisture to kernel mass better for use in a microwave than in a conventional corn popper? Perhaps you can think of more questions about popcorn.
Summarize your findings here:

Figure 1.1
Background
The purpose of this introductory laboratory exercise is to investigate how measurement data are simplified in order to generalize and identify trends in the data. Data concerning two quantities will be compared as a ratio, which is generally defined as a relationship between numbers or quantities. A ratio is usually simplified by dividing one number by another.
Procedure
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