When the grains of maize or Indian corn are gently roasted they burst with a pop. and then turn inside out. They are then known as “ pop-corn.” The popping is due to the evaporation of the oil contained in the knernel. Ordinary wheat does not pop so readily, because the outer portion of the kernel is more porous, and thus permits the escape of the oil as it evaporates. In the case of pop-corn a great pressure is developed in the kernel by the confined oil, which is present in greater quantity, so that the kernel is suddenly exploded and reversed.
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https://paperspast.natlib.govt.nz/newspapers/TS19341106.2.143
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Star (Christchurch), Volume LXVI, Issue 20454, 6 November 1934, Page 12
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101Untitled Star (Christchurch), Volume LXVI, Issue 20454, 6 November 1934, Page 12
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