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Transfer of Thermal Energy (continued)
Step-by-Step Procedure:
1. Provide as much of an introduction into transfer of thermal energy as is necessary based on previous discussions about
thermal energy and energy transfer, but do not explain conduction, convection and radiation at this time.
2. Give each student a handout (see next page).
3. Give students a brief overview of the 3 preparation methods you will be using for the popcorn. (Many may not be familiar
with air popper, so it often needs a little more explanation.)
4. While teacher prepares popcorn using all three methods—microwave, pan (I use 1/8 c. oil with ½ c. popcorn kernels) and air
popper—have students use text to look up definitions for conduction, convection and radiation. Tell them to be thinking
about which type of thermal energy transfer is being used in each preparation method.
5. Provide them with a small amount of popcorn prepared by each of the three methods to put in their labeled area on paper
towel, paper plate or coffee filter.
6. Have students taste each kind of popcorn while they decide which type of thermal energy transfer was involved in making
popcorn using each of the three methods. Have them fill out chart on the handout with this information as well as answer
final 2 questions.
7. Use students' responses on handout to generate discussion about the three types of thermal energy transfer, clarifying and
providing further explanations as necessary.
