Do Assholes Dream of Transgenic Popcorn?

Vista sob esta perspectiva, a coisa torna-se ainda mais insuportável.

As with all cereal grains, each kernel of popcorn contains a certain amount of moisture and oil in its starchy endosperm. Unlike most other grains, the outer hull, or pericarp, of the popcorn kernel is both strong and impervious to moisture, and the starch inside consists almost entirely of a hard, dense type. As the oil and the water is heated past the boiling point, they turn the moisture in the kernel into a superheated, pressurized steam, contained within the moisture-proof hull. Under these conditions, the starch inside the kernel gelatinizes, softening and becoming pliable. The pressure continues to increase until the breaking point of the hull is reached: a pressure of about 135 psi, or 9.1 atmospheres at a temperature of 180 °C. The hull ruptures rapidly, causing a sudden drop in pressure inside the kernel and a corresponding rapid expansion of the steam, which expands the starch and proteins of the endosperm into an airy foam. As the foam rapidly cools, the starch and protein polymers set into the familiar crispy puff.

Todavia, experimentem pensar nesta, digamos, magnífica orquídea de amido antes de esmurrarem o casal de grunhos da fila de trás.