A grown-up should run the microwave or stove: popping corn and steam are very hot.
You need: plain popcorn kernels, a microwave-safe bowl with a vented lid (or a pot with a lid on the stove), a kitchen scale if you have one, and a plate.
- Count exactly 100 kernels. This is your "theoretical yield": if every kernel popped, you would get 100 popped pieces.
- Pop them (microwave about 2 to 3 minutes, stopping when popping slows to one pop every 2 seconds). Let them cool.
- Count the popped pieces (your actual yield) and the unpopped kernels.
- Calculate the percentage yield.
- List at least two reasons your yield was not 100%, using chemistry words ("incomplete reaction", "side reaction", "loss").
- Optional: repeat with a longer cooking time or a different brand. What happens to the yield? What happens to the number of burnt pieces?
What to look for: most kernels usually pop, but the yield varies a lot from batch to batch. Good reasons: some kernels did not get hot enough (incomplete reaction), some had cracked hulls and lost their steam without popping, and some burned (a "side reaction" that makes an unwanted product). Cooking longer may pop more kernels but also burn more, a trade-off chemists face too.