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 14 percent of a kernel's mass consists of water? Assume that the latent heat of vapor- ization for water at 175°C is 0.90 times its value at 100°C and that the kernels have an initial temperature of 175°C.​