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We show that the critical temperature 180\u00b0C at which almost all of popcorn pops is consistent with an elementary pressure vessel scenario. We observe that popcorn jumps with a \u2018leg\u2019 of starch which is compressed on the ground. As a result, popcorn is midway between two categories of moving systems: explosive plants using fracture mechanisms and jumping animals using muscles. By synchronizing video recordings with acoustic recordings, we propose that the familiar \u2018pop\u2019 sound of the popcorn is caused by the release of water vapour.<\/jats:p>","DOI":"10.1098\/rsif.2014.1247","type":"journal-article","created":{"date-parts":[[2015,2,11]],"date-time":"2015-02-11T10:13:41Z","timestamp":1423649621000},"page":"20141247","update-policy":"https:\/\/doi.org\/10.1098\/crossmark-policy","source":"Crossref","is-referenced-by-count":24,"title":["Popcorn: critical temperature, jump and sound"],"prefix":"10.1098","volume":"12","author":[{"given":"Emmanuel","family":"Virot","sequence":"first","affiliation":[{"name":"CNRS UMR 7646, LadHyX, \u00c9cole Polytechnique, 91128 Palaiseau, France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alexandre","family":"Ponomarenko","sequence":"additional","affiliation":[{"name":"LIPhy, CNRS UMR 5588, Grenoble University, 38401 Grenoble, France"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"175","published-online":{"date-parts":[[2015,3,6]]},"reference":[{"key":"e_1_3_2_2_2","volume-title":"Specialty corns","author":"Hallauer AR","year":"2001","edition":"2"},{"key":"e_1_3_2_3_2","unstructured":"Stewart PC. 1923 The relation of moisture content and certain factors to the popping of popcorn. 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