popcorn

[pop-kawrn] /ˈpɒpˌkɔrn/
noun
1.
any of several varieties of corn whose kernels burst open and puff out when subjected to dry heat.
2.
popped corn.
3.
peanut (def 4c).
Origin
1810-20, Americanism; short for popped corn. See pop1, -ed2, corn1
Examples from the web for popcorn
  • Most companies contract with farmers to grow what they need and this also applies to popcorn.
  • Few see any culinary action more sophisticated than reheating leftovers or popping popcorn.
  • Some want to engage, some to pitch a fit, and some to eat popcorn and watch.
  • Meanwhile, every country may list dozens of sensitive areas where tariffs can still apply, from ports to cars to popcorn.
  • He likened the crisis to popcorn rather than dominoes.
  • He also sold popcorn and peanuts at local football games.
  • The falling foam was usually popcorn sized, too small to cause more than superficial dents in the thermal protection tiles.
  • Sometimes they spread a sheet over the couch and ate a big bowl of popcorn.
  • Look at a swatch of it and you will want to throw your hair into a side ponytail and make a bowl of microwave popcorn.
  • Scientists have doubled the payload of today's popcorn-at the expense of taste.
British Dictionary definitions for popcorn

popcorn

/ˈpɒpˌkɔːn/
noun
1.
a variety of maize having hard pointed kernels that puff up when heated
2.
the puffed edible kernels of this plant
Word Origin
C19: so called because of the noise the grains make when they swell up and burst on heating
Word Origin and History for popcorn
n.

1819, from pop (v.) + corn (n.1).

Slang definitions & phrases for popcorn

popcorn

noun
  1. Something trivial and insubstantial: Gimbel called the charges ''popcorn''
  2. Something easily done; breeze, piece of cake: As for Streep, she does what she is asked to do. But the role is popcorn (1973+)

popcorn in Technology


AI system built on POP-2. "The POPCORN Reference Manual", S. Hardy, Essex U, Colchester, 1973.

Encyclopedia Article for popcorn

a variety of corn (maize), the kernels of which, when exposed to heat or microwaves, are exploded into large fluffy masses. The corn used for popping may be any of about 25 different varieties of Zea mays; the two major types are rice popcorn, in which the grains are pointed at both base and apex, and pearl popcorn, in which the grains are rounded and compact. A popcorn kernel has an extremely hard hull and hard outer endosperm, and within there is a mass of moist, starchy, white endosperm. The moisture is optimally about 13.5 percent. When such kernels are heated to about 400 F (about 200 C), the moisture in the starch turns into steam and builds up pressure until the kernel explodes inside out into a white fluffy, irregular mass, about 20 to 40 times the original size

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