Exploring the Effects of Cooking on Apples and Corn: A Scientific Investigation

Jan 20, 2026

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This project investigates the transformations of apples and corn when subjected to heat. We hypothesized that cooked apples would be hotter, mushier, and softer than raw apples, agreeing that cooked apples would also be more slippery. Our findings confirmed our hypothesis, revealing cooked apples to be golden, soft, and reminiscent of baby food. In a separate experiment, we applied heat to dried corn kernels, expecting them to pop into popcorn. The results validated our hypothesis, as the kernels transformed into delicious, buttery popcorn, showcasing the magic of cooking.

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Exploring the Effects of Cooking on Apples and Corn: A Scientific Investigation

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Presentation Transcript

ENERGY Jade FOOD, HOT OR COLD
HOW APPLE CHANGES Hypothesis- We thought that the cooked apple would be hotter, mushier, softer and more golden than the raw apple. We also thought the raw apple was harder than the cooked apple. Everyone agreed that the cooked apple would be more slippery than the raw apple. Conclusion- Our hypothesis was proven to be correct! Cooked apple was proven to be hotter, mushier, softer, slipperier more golden than the raw apple. We also discovered it tasted like baby food !
COOKED CORN Hypothesis- If we apply heat to a dried corn kernel we think it will transform into popcorn. Observations- Salty Buttery Corny Crunchy Hot White part is soft and crunchy Persistent flavour Bumpy It popped Itchy on your throat It fell on the floor Conclusion- We heated the seeds and it turned into popcorn.