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Because of the pressure inside a popcorn kernel, water does not vaporize at 100°C. Instead, it stays liquid until its temperature is about 175°C, at which point the kernel ruptures and the superheated water turns into steam. How much energy is needed to pop 95.0 g of corn if 12 percent of a kernel's mass consists of water: Assume that the latent heat of vaporization of water at 175°C is 0.90 times its value at 100°C and that the kernels have an initial temperature of 175°C.

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