I make a loud noise when changing, grow bigger but weigh less. What am I?

When a small, hard kernel heats up, the tiny amount of water trapped inside it turns into superheated steam. This steam builds immense pressure against the kernel's tough outer shell. Eventually, the pressure becomes too great, and the hull bursts open with a distinctive "pop" sound. This rapid expansion causes the starchy interior to puff out, transforming the small kernel into a much larger, airy piece. While it dramatically increases in volume, its actual mass remains virtually the same, or even slightly less due to the escape of water vapor, making it feel lighter than its unpopped counterpart.

This beloved snack has a rich and ancient history. Archaeological findings indicate that it was enjoyed by indigenous peoples in the Americas thousands of years ago. Some of the oldest popcorn ever discovered dates back over 7,600 years and was found in Peru. Ancient civilizations not only consumed popcorn as a food staple but also utilized it for decorative purposes and in ceremonial rituals. The unique ability of certain corn varieties to pop is attributed to their specific kernel structure, which includes a hard outer shell and a precise moisture content.

The scientific process behind the pop is quite remarkable. As the kernel reaches an internal temperature of around 180 degrees Celsius, the superheated steam gelatinizes the starch inside. When the hull finally ruptures, the sudden release of pressure causes the gelatinized starch to expand rapidly and invert, creating the characteristic white, fluffy flake. This incredible transformation increases the kernel's volume many times over, resulting in the light and crunchy texture that has made this snack a worldwide favorite, from movie theaters to home kitchens.