Popcorn Experiment
An experiment is conducted on the effect of cooking time on the volume of microwave
popcorn. Uncooked popcorn kernels contain moisture. When the popcorn is heated the
moisture turns to a gas causing the popcorn to pop. The more the kernels pop but do not
burn the better the quality. Therefore better quality popcorn would produce a larger
volume of popped, but unburned, kernels. Eighteen snack bags of Pop Secret Home-style
microwave popcorn are purchased. All bags are labeled as containing 1.5 ounces
(approximately 42.5 grams). Six bags are randomly assigned to each of three cooking
times: 1.25 minutes, 1.75 minutes and 2.25 minutes. The order of popping and
determining the volume of popped but not burned popcorn is also randomized. All bags
are popped in the same microwave at full power. The microwave is allowed to “cool
down” and all moisture is wiped up after every bag is popped. Volume is measured in
centiliters (cl).
Mean, Yi
Std. Dev., s i
1.25 minutes
62
91
67
51
64
91
71.0
Cooking time
1.75 minutes
119
125
143
148
121
136
132.0
2.25 minutes
125
119
148
136
148
128
134.0
16.41
12.01
12.15
1
2
Multiple Comparisons
3
Plot of residuals versus treatments (cooking times)
Level
1.25
1.75
2.25
Number
6
6
6
Mean
0
0
0
Std Dev
16.4073
12.0996
12.1491
Distribution of Residuals
Residual
Mean
Std Dev
N
0
12.870395
18
Residuals
4